2007, ISBN: 9781579652760

Edition reliée

Pine. Very Good. 1996. First Printing. Soft Cover. (W325) ., Pine, 1996, 3, New York, New York, U.S.A.: Artisan, 2007. Book. New. Hardcover. First Edition. 4to. New York: Artisan, 2007. F… Plus…

Pine. Very Good. 1996. First Printing. Soft Cover. (W325) ., Pine, 1996, 3, New York, New York, U.S.A.: Artisan, 2007. Book. New. Hardcover. First Edition. 4to. New York: Artisan, 2007. First edition, stated first printing. 4to. Hard cover binding in dustjacket, 253 pp. "Dave Pasternack is a fisherman," Ruth Reichl once wrote in Gourmet, "and his reverence for seafood shows in everything that comes from his kitchen. On occasion, the food actually makes me vibrate with pleasure." The chef-proprietor of New York City's Esca restaurant, Pasternack achieved national fame in 2000 when he served his first plate of pristine raw fish sprinkled with crunchy sea salt and fresh citrus juice, introducing the Italian-style sushi known as crudo. This much-anticipated book offers 125 recipes and features a full chapter on crudo, with such dishes as Albacore with Pickled Kirby Cucumbers, Nantucket Bay Scallop Crudo, and Sea Bass with Pine Nuts. Here too are grilled, pan-fried, and steamed fish with Italian flair and simplicity, as well as inventive pastas like Rigatoni with Tuna Bolognese, the definitive Linguine with Clams, and the luxurious Risotto with Lobster and Black Trumpet Mushrooms. New in new dustjacket.., Artisan, 2007, 6<

2007, ISBN: 157965276X

Edition reliée

[EAN: 9781579652760], Neubuch, [PU: Artisan, New York, New York, U.S.A.], Jacket, New York: Artisan, 2007. First edition, stated first printing. 4to. Hard cover binding in dustjacket, 253… Plus…

[EAN: 9781579652760], Neubuch, [PU: Artisan, New York, New York, U.S.A.], Jacket, New York: Artisan, 2007. First edition, stated first printing. 4to. Hard cover binding in dustjacket, 253 pp. "Dave Pasternack is a fisherman," Ruth Reichl once wrote in Gourmet, "and his reverence for seafood shows in everything that comes from his kitchen. On occasion, the food actually makes me vibrate with pleasure." The chef-proprietor of New York City's Esca restaurant, Pasternack achieved national fame in 2000 when he served his first plate of pristine raw fish sprinkled with crunchy sea salt and fresh citrus juice, introducing the Italian-style sushi known as crudo. This much-anticipated book offers 125 recipes and features a full chapter on crudo, with such dishes as Albacore with Pickled Kirby Cucumbers, Nantucket Bay Scallop Crudo, and Sea Bass with Pine Nuts. Here too are grilled, pan-fried, and steamed fish with Italian flair and simplicity, as well as inventive pastas like Rigatoni with Tuna Bolognese, the definitive Linguine with Clams, and the luxurious Risotto with Lobster and Black Trumpet Mushrooms. New in new dustjacket., Books<