Lazzaroni laura (22 Ergebnisse)

Paperback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Zustand: Fine.

Zustand: Buone. italiano Condizioni dell'esterno: Discrete con difetti, strappi Condizioni dell'interno: Buone.

Paperback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Hardcover. Zustand: Brand New. 256 pages. 10.00x8.00x1.06 inches. In Stock.

Zustand: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

Soft cover. Zustand: Very Good. A stunning and inspirational selection of display work depicted in colopur throughout. Dual texts in Italian and English.

Zustand: New. Laura Lazzaroni is an award-winning journalist and the author of several previous culinary books in Italian. She was the first editor in chief of Food &amp Wine Italia, and has also worked as the features editor of L Uomo Vogue and in .

Zustand: NEW.

Buch. Zustand: Neu. Neuware - Recipes from the kitchens and restaurants of Italy's new culinary masters, who combine an innate sixth sense for quintessentially Italian flavor with a contemporary approach, defining an exciting new gastronomy.Everybody loves Italian food. It is among the most talked about, written about, and globally popular. But as travelers have sought out culinary experiences in off-the-beaten-path destinations elsewhere in the world, in Italy even consummate foodies eat the same postcard versions of traditional dishes, occasionally making forays into a handful of fine-dining favorites. Yet by far the country's most interesting cuisine is to be found outside of well-trodden establishments, and it's as varied and full of personality as it is delicious.This generation of chefs has come a long way from their nonna's kitchen: they approach tradition with a respectful yet emancipated perspective; they rethink the formats of the Italian restaurant; they are rediscovering foraging and farming; they introduce serious cocktail programs. This book covers thirty-two chefs and restaurateurs who are reinterpreting the 'greatest hits' of Italian dining: from trattorias to fine dining, from aperitivo to pizzerias. Laura Lazzaroni takes her readers on a visual north-to-south tour of this new cucina italiana, stopping at restaurants, inns, farms, and pop-ups all across the country, showing in stories and recipes the multitude of approaches, influences, and ingredients that compose this movement, which is paving the way for the country's gastronomic rebirth.…

Paperback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Zustand: Buone. Condizioni dell'esterno: Leggermente piegata Condizioni dell'interno: leggermente piegate.

Zustand: NEW.

Zustand: NEW.

Hardcover. Zustand: Brand New. Italian language. 9.13x7.40x0.71 inches. In Stock.

Hardcover. Zustand: Brand New. 240 pages. 10.25x8.30x1.05 inches. In Stock.

Gr.-8°, Softcover/Paperback. S. 262, Sprache: Deutsch. weicher Einband. Zustand: sehr guter Zustand (in Folie verpackt) Sprache: Deutsch Gewicht in Gramm: 2120.

Hardcover. Zustand: Brand New. Italian language. 9.84x7.32x1.18 inches. In Stock.

Zustand: NEW.

Zustand: gut. The New Cucina Italiana: What to Eat, What to Cook, and Who to Know in Italian C In englischer Sprache. pages.

Zustand: new.

Milano, 2004. 99 pp. Col. ills. Softcover.Catalogue 2004.