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Cooking with Curtis: Easy, Everyday and Adventurous Recipes for the Home Cook

by Stone, Curtis | PB | VeryGood
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May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend ... Más informaciónacerca del estado
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Ubicado en: Aurora, Illinois, Estados Unidos
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N.º de artículo de eBay:372957910265
Última actualización el 17 jul 2025 02:41:15 H.EspVer todas las actualizacionesVer todas las actualizaciones

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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. Ver todas las definiciones de estadose abre en una nueva ventana o pestaña
Notas del vendedor
“May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend ...
Binding
Paperback
Weight
1 lbs
Product Group
Book
IsTextBook
No
ISBN
1552858170

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Product Identifiers

Publisher
Fitzhenry & Whiteside, The Limited
ISBN-10
1552858170
ISBN-13
9781552858172
eBay Product ID (ePID)
57053072

Product Key Features

Book Title
Cooking with Curtis : Easy, Everyday and Adventurous Recipes for the Home Cook
Number of Pages
160 Pages
Language
English
Topic
General
Publication Year
2011
Illustrator
Yes
Genre
Cooking
Author
Curtis Stone
Format
Trade Paperback

Dimensions

Item Height
0.6 in
Item Weight
24.9 Oz
Item Length
9 in
Item Width
9.2 in

Additional Product Features

Intended Audience
Trade
Reviews
NightWatch remains one of the best sourcebooks to introduce beginning astronomers to the night sky, and to keep them interested., Old World opulence and New World freshness combine ... Photography is of the 'in your mouth' variety., NightWatch remains the best single source on sky watching and astronomy equipment for the backyard enthusiast., Old World opulence and New World freshness combine ... Photography is of the "in your mouth" variety., New, better-quality photos; amped-up sections on astrophotography and using amateur telescopic equipment... new chapter on the [Southern hemisphere]skies., [Review-of-previous-edition: ] Easily the best in its field. ... Highly recommended for all libraries., [Review-of-previous-edition: ] This is a book you can confidently recommend to anyone who is just starting out in astronomy., [Stone's] charm and creativity, hallmarks of his [television] show, come across in print as well... Stunningly illustrated., A wonderful read in which recipes are artfully presented with various levels of ease in creating dishes., If you want to eat seasonal, delicious food in inspired combinations, Cooking with Curtis is a good choice., Newly updated, lavishly illustrated...packed with facts...and a cosmic closet-full of other astronomical delights. Nightwatch puts the heavens at your fingertips.
Number of Volumes
1 vol.
Synopsis
Three steps to astonishing meals. Divided by season, Cooking with Curtis features such traditional ingredients as lamb, chocolate and rhubarb along with scallops, vanilla and even truffles. Professional chef Curtis Stone points out that his dishes are often chosen from a restaurant menu, but are rarely prepared at home. He selects 24 ingredients, then offers three different recipes for each: one for beginner cooks, one for the experienced and the last for the adventurous. This three-step approach ingeniously builds confidence in even the most timid cook. After all, cooking basics can be mastered by anyone -- and this book promises that a complex dish can successfully be prepared by following Chef Stone s expert directions. Recipes include: Tagliatelle of white truffles from Alba King prawns with caramelized endive Roasted sea scallop wrapped in pancetta with tomato and gremolata Zuppa ribolita (lentil soup with vegetables) Classic apple tarte tatin with vanilla ice cream. Cooking with Curtis serves up a remarkable repertoire of delightful dishes for cooks of all levels of expertise., "Three steps to astonishing meals." Divided by season, Cooking with Curtis features such traditional ingredients as lamb, chocolate and rhubarb along with scallops, vanilla and even truffles. Professional chef Curtis Stone points out that his dishes are often chosen from a restaurant menu, but are rarely prepared at home. He selects 24 ingredients, then offers three different recipes for each: one for beginner cooks, one for the experienced and the last for the adventurous. This three-step approach ingeniously builds confidence in even the most timid cook. After all, cooking basics can be mastered by anyone -- and this book promises that a complex dish can successfully be prepared by following Chef Stone's expert directions. Recipes include: Tagliatelle of white truffles from Alba King prawns with caramelized endive Roasted sea scallop wrapped in pancetta with tomato and gremolata Zuppa ribolita (lentil soup with vegetables) Classic apple tarte tatin with vanilla ice cream. Cooking with Curtis serves up a remarkable repertoire of delightful dishes for cooks of all levels of expertise., 3 step plan by a professional chef: Stone has selected 24 seasonal ingredients: lamb, chocolate, rhubarb, scallops, vanilla, truffles, etc.; and offers 3 different recipes for each: easy, every day and adventurous as a way to learn the basics and beyond., Three steps to astonishing meals. Divided by season, Cooking with Curtis features such traditional ingredients as lamb, chocolate and rhubarb along with scallops, vanilla and even truffles. Professional chef Curtis Stone points out that his dishes are often chosen from a restaurant menu, but are rarely prepared at home. He selects 24 ingredients, then offers three different recipes for each: one for beginner cooks, one for the experienced and the last for the adventurous. This three-step approach ingeniously builds confidence in even the most timid cook. After all, cooking basics can be mastered by anyone -- and this book promises that a complex dish can successfully be prepared by following Chef Stone's expert directions. Recipes include: Tagliatelle of white truffles from Alba King prawns with caramelized endive Roasted sea scallop wrapped in pancetta with tomato and gremolata Zuppa ribolita (lentil soup with vegetables) Classic apple tarte tatin with vanilla ice cream. Cooking with Curtis serves up a remarkable repertoire of delightful dishes for cooks of all levels of expertise.

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