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Publicado por Atheneum, New York, 1985
Librería: cookbookjj, Pasadena, CA, Estados Unidos de America
Original o primera edición
Hardcover. Condición: Very Good. Estado de la sobrecubierta: very good. 1st. VERY GOOD very good dj.
Año de publicación: 1985
Librería: JoAnnsCookbooks, Grosse Pointe Park, MI, Estados Unidos de America
Libro Ejemplar firmado
Hardcover. Condición: Fine. Estado de la sobrecubierta: Fine. Introduction by Jame Beard. Inscribed by Author(s).
Publicado por Atheneum, 1985
ISBN 10: 0689114737ISBN 13: 9780689114731
Librería: Jackson Street Booksellers, Omaha, NE, Estados Unidos de America
Libro Original o primera edición Ejemplar firmado
Hardcover. Condición: Near Fine. Estado de la sobrecubierta: Very Good. 1st Edition. Near Fine in a Very Good jacket. 1st Printing. Inscribed by Carmack. 227pp 8vo. Inscribed by Author(s).
Publicado por Atheneum, NY, 1985
ISBN 10: 0689114737ISBN 13: 9780689114731
Librería: SCENE OF THE CRIME ®, SHERMAN OAKS, CA, Estados Unidos de America
Libro Original o primera edición
Hardcover. Condición: Fine. Estado de la sobrecubierta: Near Fine. First Edition. FINE condition in NEAR FINE dust jacket. NY. Atheneum. HARDCOVER. 1985. FIRST EDITION. AS NEW, bound in caramel and tan with brick pictorial dust jacket. Square and tight, UNREAD, original price intact. Dust jacket has nick at top edge adjacent to flap. Jacket design by Anita Karl.
Publicado por Atheneum, 1985
Librería: Gregor Rare Books, Langley, WA, Estados Unidos de America
Libro Original o primera edición
Hardcover. Condición: Fine. Estado de la sobrecubierta: Fine. 1st Edition. A Fine tight copy in a Fine unclipped dust jacket. This copy is signed by the author. most of the recipes in this book are well-thought-out variants of traditional or currently voguish cakes, pies, cookies, and pastries with a dash of spirits added. Frozen desserts, in which the character of the original alcohol tends to be somewhat more central, are also heavily represented. The emphasis throughout is on rather lavish concoctions with fillings, icings, toppings, and other more or less complex components--for example, a light hazelnut sponge (curiously called "meringue") filled with one buttercream mixture and topped with another, a walnut meringue (curiously called "torte") with a vodka-laced buttercream filling, tulip wafers filled with three different-colored sherbets. Simpler options include peach mousse ice cream ("mousse" because the cream is whipped) with cognac, pound cake with raisins, pecans, and a good dose of bourbon, and old-fashioned brandy snaps.