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Feeding a Yen: Savoring Local Specialties from Kansas City to Cuzco
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Bibliographic Detail
Publisher
Random House Inc
Publication date
May 1, 2003
Pages
197
Binding
Hardcover
Edition
1
Book category
Adult Non-Fiction
ISBN-13
9780375508080
ISBN-10
0375508082
Dimensions
0.75 by 6 by 8.75 in.
Weight
0.75 lbs.
Availability§
Publisher Out of Stock Indefinitely
Original list price
$22.95
§As reported by publisher
Summaries and Reviews
Summary
In a witty compilation of eating adventures around the world, the best-selling author of American Fried chronicles his search for great meals in different locales, from posole in northern New Mexico or Editions
Hardcover
The price comparison is for this edition
1 edition from Random House Inc (May 1, 2003)
9780375508080 | details & prices | 197 pages | 6.00 × 8.75 × 0.75 in. | 0.75 lbs | List price $22.95
About: In a compilation of eating adventures around the United States and the world, the author chronicles his search for great meals in different locales, from posole in northern New Mexico and boudin in Louisiana to pan bagnat in Nice.
About: In a compilation of eating adventures around the United States and the world, the author chronicles his search for great meals in different locales, from posole in northern New Mexico and boudin in Louisiana to pan bagnat in Nice.
Paperback
Reprint edition from Random House Inc (May 1, 2004); titled "Feeding a Yen: Savoring Local Specialties, from Kansas City to Cuzco"
9780375759963 | details & prices | 208 pages | 4.75 × 8.25 × 0.20 in. | 0.35 lbs | List price $16.00
About: In a witty compilation of eating adventures around the world, the best-selling author of American Fried chronicles his search for great meals in different locales, from posole in northern New Mexico or pan bagnat in Nice to ceviche in Ecuador or a Greenwich Village restaurant offering some nine hundred items on its menu.
About: In a witty compilation of eating adventures around the world, the best-selling author of American Fried chronicles his search for great meals in different locales, from posole in northern New Mexico or pan bagnat in Nice to ceviche in Ecuador or a Greenwich Village restaurant offering some nine hundred items on its menu.
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