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By
Mary Deirdre Donovan (editor)
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Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
John Wiley & Sons Inc
Publication date
April 1, 1997
Binding
Hardcover
Edition
Reissue
Book category
Adult Non-Fiction
ISBN-13
9780471286097
ISBN-10
0471286095
Dimensions
1 by 6.50 by 8.50 in.
Weight
1.20 lbs.
Availability§
Out of Print
Original list price
$20.95
§As reported by publisher
Summaries and Reviews
Summary
Gathers recipes for appetizers, soups, pasta, fish, meat, vegetables, and desserts
(view table of contents)Amazon.com description: Product Description: "This is a truly modern cookbook and a model for all others. It is in perfect synch with the way people enjoy cooking and eating today. From Our Kitchens is simplyâand authoritativelyâthe expression of aggregate good taste." John Marian from the Foreword "Without a doubt, attending The Culinary Institute of America was the most important step I took in building my career. They set the standard in the culinary world and I am pleased to see that they have created a small, portable version of their curriculum. The simplicity, versatility, and most importantly, the ease of duplication of the recipes make From Our Kitchens an absolute pleasure." Ed Brown Executive Chef, Tropica "I am thoroughly delighted that my alma mater, The Culinary Institute of America, has finally unwrapped the secret to their wonderful professional recipes in this book intended for the home cook. Making these dishes in your own kitchen will be a great and exciting treat, with results that will please your eyes, as well as your palate, and your waistline." Nicole Routhier Author of The Foods of Vietnam and Cooking Under Wraps "These recipes are creative, innovative, and easy to prepare. From Our Kitchens is the perfect kitchen companion for the gourmet or home chef." Bradle## Executive Chef, The Lark Cr##
Editions
Hardcover
With Jennifer Carroll, Jeff Doyle |
Reissue edition from Van Nostrand Reinhold (April 1, 1997)
9780442017668 | details & prices | 6.25 × 8.50 × 1.25 in. | 1.20 lbs | List price $20.95
This edition also contains Routing Tcp/Ip: Ccie Professional Development
About: Gathers recipes for appetizers, soups, pasta, fish, meat, vegetables, and desserts
This edition also contains Routing Tcp/Ip: Ccie Professional Development
About: Gathers recipes for appetizers, soups, pasta, fish, meat, vegetables, and desserts
The price comparison is for this edition
Reissue edition from John Wiley & Sons Inc (April 1, 1997)
9780471286097 | details & prices | 6.50 × 8.50 × 1.00 in. | 1.20 lbs | List price $20.95
About: Gathers recipes for appetizers, soups, pasta, fish, meat, vegetables, and desserts
About: Gathers recipes for appetizers, soups, pasta, fish, meat, vegetables, and desserts
Pricing is shown for items sent to or within the U.S., excluding shipping and tax. Please consult the store to determine exact fees. No warranties are made express or implied about the accuracy, timeliness, merit, or value of the information provided. Information subject to change without notice. isbn.nu is not a bookseller, just an information source.