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The A.O.C. Cookbook By Suzanne Goin
US $10,00
CircaEUR 8,66
Condizione:
Buone condizioni
Libro che è già stato letto ma è in buone condizioni. Mostra piccolissimi danni alla copertina incluse alcune rigature, ma nessun foro o strappo. È possibile che la sovraccoperta per le copertine rigide non sia inclusa. La rilegatura presenta minimi segni di usura. La maggior parte delle pagine non è danneggiata e mostra una quantità minima di piegature o strappi, sottolineature di testo a matita, nessuna evidenziazione di testo né scritte ai margini. Non ci sono pagine mancanti. Per maggiori dettagli e la descrizione di eventuali imperfezioni, consulta l'inserzione del venditore.
- Compralo SubitoThe A.O.C. Cookbook By Suzanne Goin
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Spedizione:
US $6,72 (circa EUR 5,82) USPS Media MailTM.
Oggetto che si trova a: Cathedral City, California, Stati Uniti
Consegna:
Consegna prevista tra il ven 1 ago e il mar 5 ago a 94104
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Numero oggetto eBay:236166933281
Specifiche dell'oggetto
- Condizione
- Title
- The A.O.C. Cookbook
- ISBN
- 9780307958235
Informazioni su questo prodotto
Product Identifiers
Publisher
Knopf Doubleday Publishing Group
ISBN-10
030795823X
ISBN-13
9780307958235
eBay Product ID (ePID)
11038286520
Product Key Features
Book Title
A. O. C. Cookbook
Number of Pages
448 Pages
Language
English
Publication Year
2013
Topic
Beverages / Alcoholic / General, Courses & Dishes / Appetizers, Regional & Ethnic / American / General, Regional & Ethnic / American / California Style, Methods / Professional
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.4 in
Item Weight
57.3 Oz
Item Length
9.5 in
Item Width
8.3 in
Additional Product Features
Intended Audience
Trade
TitleLeading
The
Reviews
Praise for Suzanne Goin and The A.O.C. Cookbook " The A.O.C. Cookbook truly reflects Suzanne's undeniable talent. Her passion for delicious food is clearly evident in her thoughtful and creative dishes. Suzanne shares recipes served at A.O.C that readers can now enjoy from their homes. This is an educational cookbook that will inspire everyone in the kitchen." --Eric Ripert "Suzanne Goin makes some of my favorite food in the world--vibrant and eclectic, but always using seasonal, pure ingredients. These uncomplicated dishes will surely become classics." --Alice Waters "I love to cook--that's no secret--and I can think of no better way to spend an evening than in the kitchen, cooking for my family. But sometimes even the most passionate chefs need to be cooked for as well! The first time I sat down at Suzanne's table at A.O.C., the food tasted like it was made just for me and I have been a big fan ever since. My fave? The Orata . . . and I always save room for the the S'mores with Caramel Popcorn and Chocolate Sorbet." --Giada De Laurentiis "As soon as I read this book I was ready to jump on a plane to L.A.! Suzanne Goin has a marvelous ability to deliver a sense of a place in ingredients and few words. A.O.C's ethos of excellence and casual delight comes to life brilliantly through her selection of seasonal produce (and when Suzanne says seasonal she really means seasonal ) and her great precision in matching flavors." --Yotam Ottolenghi "In her wonderful new cookbook, Suzanne demonstrates once again her extraordinary gift for layering flavors with a colorful palette of seasonal ingredients. Her deceptively simple recipes always sparkle with sure-handed, humorous, passionate brilliance." --David Tanis, author of A Platter of Figs, Heart of the Artichoke, and One Good Dish
Synopsis
Since her James Beard Award-winning first book, Sunday Suppers at Lucques , Suzanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef. Among her many recipes, you can expect her addictive Bacon-Wrapped Dates with Parmesan; Duck Sausage with Candied Kumquats; Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salata; California Sea Bass with Tomato Rice, Fried Egg, and Sopressata; Lamb Meatballs with Spiced Tomato Sauce, Mint, and Feta; Cr me Fra che Cake with Santa Rosa Plums and Pistachios in Olive Oil; and S'Mores with Caramel Popcorn and Chocolate Sorbet. But The A.O.C. Cookbook is much more than just a collection of recipes. Because Goin is a born teacher with a gift for pairing seasonal flavors, this book is full of wonderful, eye-opening information about the ingredients that she holds dear. She takes the time to talk you through each one of her culinary decisions, explaining her palate and how she gets the deeply developed flavor profiles, which make even the simplest dishes sing. More than anything, Goin wants you to understand her techniques so you enjoy yourself in the kitchen and have no problem achieving restaurant-quality results right at home. And because wine and cheese are at the heart of A.O.C., there are two exciting additions. Caroline Styne, Goin's business partner and the wine director for her restaurants, presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she's trying to highlight, and she gives you room to experiment as well--showing how to shape the wine to your own palate. Whether you're just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine. At the back of the book, you'll find Goin's amazing glossary of cheeses--all featured at A.O.C.--along with the notes that are given to the waitstaff, explaining the sources, flavor profiles, and pairings. With more than 125 full-color photographs, The A.O.C. Cookbook brings Suzanne Goin's dishes to life as she continues to invite us into her kitchen and divulge the secrets about what makes her food so irresistibly delicious., Since her James Beard Award-winning first book, Sunday Suppers at Lucques , Suzanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef. Among her many recipes, you can expect her addictive Bacon-Wrapped Dates with Parmesan; Duck Sausage with Candied Kumquats; Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salata; California Sea Bass with Tomato Rice, Fried Egg, and Sopressata; Lamb Meatballs with Spiced Tomato Sauce, Mint, and FΗ Crème Fraîche Cake with Santa Rosa Plums and Pistachios in Olive Oil; and S'Mores with Caramel Popcorn and Chocolate Sorbet. But The A.O.C. Cookbook is much more than just a collection of recipes. Because Goin is a born teacher with a gift for pairing seasonal flavors, this book is full of wonderful, eye-opening information about the ingredients that she holds dear. She takes the time to talk you through each one of her culinary decisions, explaining her palate and how she gets the deeply developed flavor profiles, which make even the simplest dishes sing. More than anything, Goin wants you to understand her techniques so you enjoy yourself in the kitchen and have no problem achieving restaurant-quality results right at home. And because wine and cheese are at the heart of A.O.C., there are two exciting additions. Caroline Styne, Goin's business partner and the wine director for her restaurants, presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she's trying to highlight, and she gives you room to experiment as well--showing how to shape the wine to your own palate. Whether you're just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine. At the back of the book, you'll find Goin's amazing glossary of cheeses--all featured at A.O.C.--along with the notes that are given to the waitstaff, explaining the sources, flavor profiles, and pairings. With more than 125 full-color photographs, The A.O.C. Cookbook brings Suzanne Goin's dishes to life as she continues to invite us into her kitchen and divulge the secrets about what makes her food so irresistibly delicious.
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MrBearsbookstore
99,9% di Feedback positivi•26 mila oggetti venduti
Registrato come venditore privatoPertanto non si applicano i diritti dei consumatori derivanti dalla normativa europea. La Garanzia cliente eBay è comunque applicabile alla maggior parte degli acquisti. Scopri di piùScopri di più
Feedback sul venditore (7.769)
- 4***4 (112)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoGreat seller! Had a question about two items I wanted to purchase. Sent an email to seller at 8:35 pm, they answered me an hour later the same evening! Prompt shipping, secure packaging, very reasonable and polite to deal with. Items were in even better condition than described on seller listing. I wouldn’t hesitate to buy from this seller again. Most highly recommended!!Lot 18 Geoffrey Household Red Anger, Time To Kill Arabesque The Third Hour (N° 236023838283)
- p***o (36)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoThis coat matches description and arrived 24 hours after purchase- so fast. Seller at first didn't respond to questions but a few days later responded very promptly and was very understanding and considerate towards me in case I wanted to cancel purchase since I hadn't heard back. I really appreciated that. I am happy with purchase and seller.Vintage MHI Victorian Corded Velour Coat Sz Petite 4 (N° 235204881173)
- m***o (1398)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoFantastic seller. Accurate description with good pictures, appearance is as pictured . Exquisite packing, great quality and fabulous condition. Prompt shipping and FAST delivery. Great communication. Excellent price. Highly recommended. 5 STARS