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The New York Times Passover Cookbook (very good) + Jewish Folk tales (good)
USD14,99
Aproximadamente13,15 EUR
Estado:
En muy buen estado
Libro que se ha leído y que no tiene un aspecto nuevo, pero que está en un estado excelente. No hay desperfectos visibles en la tapa y se incluye sobrecubierta, si procede, para las tapas duras. Todas las páginas están en perfecto estado, sin arrugas ni roturas y no falta ninguna. El texto no está subrayado ni resaltado de forma alguna, y no hay anotaciones en los márgenes. Puede presentar marcas de identificación mínimas en la contraportada o las guardas. Muy poco usado. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección.
- ¡Cómpralo ya!The New York Times Passover Cookbook (very good) + Jewish Folk tales (good)
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Envío:
USD7,99 (aprox. 7,01 EUR) USPS Media MailTM.
Ubicado en: Canonsburg, Pennsylvania, Estados Unidos
Entrega:
Entrega prevista entre el mié. 11 jun. y el lun. 16 jun. a 94104
Devoluciones:
No se aceptan devoluciones.
Pagos:
Compra con confianza
El vendedor asume toda la responsabilidad de este anuncio.
N.º de artículo de eBay:235212103636
Última actualización el 03 abr 2025 00:01:31 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- Signed
- No
- Ex Libris
- No
- Original Language
- English
- Inscribed
- No
- Subject
- Cooking, Food & Wine
- Edition
- First Edition
- Vintage
- Yes
- Personalize
- No
- Type
- Cookbook
- Era
- 1990s
- Special Attributes
- Dust Jacket
- Personalized
- No
- Features
- 1st Edition, Dust Jacket
- Subjects
- Food & Drink
- ISBN
- 9780688155902
Acerca de este producto
Product Identifiers
Publisher
HarperCollins
ISBN-10
0688155901
ISBN-13
9780688155902
eBay Product ID (ePID)
414724
Product Key Features
Book Title
New York Times Passover Cookbook : more than 200 Delicious Recipes from Top Chefs and Writers
Number of Pages
352 Pages
Language
English
Publication Year
2010
Topic
Regional & Ethnic / Scandinavian, Regional & Ethnic / Jewish & Kosher, Holiday
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
29.2 Oz
Item Length
9.1 in
Item Width
7.8 in
Additional Product Features
Intended Audience
Trade
LCCN
98-041282
TitleLeading
The
Dewey Edition
21
Reviews
The New York Times Passover Cookbook is an excellent, comprehensive sourcebook for the Passover meal.
Dewey Decimal
641.5/676
Synopsis
A perennial favorite with more than 200 holiday recipes from top chefs and writers, The New York Times Passover Cookbook includes beloved family recipes and innovative kosher cuisine that will make your holiday particularly savory and festive. Compiled by Linda Amster and featuring mouthwatering contributions from Craig Claiborne, Mimi Sheraton, Wolfgang Puck, Alice Waters, and many others, The New York Times Passover Cookbook offers a cornucopia of delights to add magic to your Seder meal...and to any family gathering thereafter, The classic book that has inspired Passover Seders for more than a decade From the paper of culinary record comes a delicious trove of more than 200 recipes that celebrate the festivity of the Passover table. Compiled from decades of Times articles, The New York Times Passover Cookbook represents Jewish cuisine from tables and restaurants around the world-six kinds of haroseth, for example, and seven versions of matzoh balls. There are cherished traditional family recipes passed along for generations, as well as innovative kosher dishes to enhance your table not just at Passover, but throughout the year, from such celebrated chefs as Jean-Georges Vongerichten, Charlie Trotter, Wolfgang Puck, and Alice Waters. A special feature, the personal reflections of acclaimed Times writers Molly O'Neill, Ruth Reichl, and Mimi Sheraton about how Passover has enriched their lives, may become meaningful additions to your own Seder service. Dozens of delectable main-course choices for either meat or dairy meals are yours to enjoy-entrees like Jean-Georges' Baked Salmon with Basil Oil; or the Braised Moroccan-Style Lamb with Almonds, Prunes, and Dried Apricots; or a variety of roast chickens, classic and contemporary. For vegetables, consider the abundant selection of memorable side dishes: Carrot and Apple Tsimmes, Beet Crisps, Butternut Squash Ratatouille, and the Union Square Cafe's Matzoh Meal Polenta. And the book's dazzling array of desserts, from Gingered Figs to Passover Brownies, ensures that the festivities will end on a sweet note. The Seder is one of the most beloved and significant occasions of the Jewish year-let The New York Times Passover Cookbook help you make it as joyous as can be., A perennial favorite with more than 200 holiday recipes from top chefs and writers, The New York Times Passover Cookbook includes beloved family recipes and innovative kosher cuisine that will make your holiday particularly savory and festive. Compiled by Linda Amster and featuring mouthwatering contributions from Craig Claiborne, Mimi Sheraton, Wolfgang Puck, Alice Waters, and many others, The New York Times Passover Cookbook offers a cornucopia of delights to add magic to your Seder meal...and to any family gathering thereafter!
LC Classification Number
TX739.2.P37N48 1999
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