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Der junge Mann und das Meer - 9781579652760, David Levine Pasternack Ed, Hardcover
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Der junge Mann und das Meer - 9781579652760, David Levine Pasternack Ed, Hardcover
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Der junge Mann und das Meer - 9781579652760, David Levine Pasternack Ed, Hardcover

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    Zuletzt aktualisiert am 13. Sep. 2025 04:54:37 MESZAlle Änderungen ansehenAlle Änderungen ansehen

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    Artikelzustand
    Gut: Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr ...
    Artist
    Pasternack, David; Levine, Ed; Christopher Hirsheimer [Photograph
    ISBN
    9781579652760
    Kategorie

    Über dieses Produkt

    Product Identifiers

    Publisher
    Artisan
    ISBN-10
    157965276X
    ISBN-13
    9781579652760
    eBay Product ID (ePID)
    26038436749

    Product Key Features

    Book Title
    Young Man and the Sea : Recipes and Crispy Fish Tales from Esca
    Number of Pages
    272 Pages
    Language
    English
    Publication Year
    2007
    Topic
    Specific Ingredients / Seafood, Regional & Ethnic / Italian, Essays & Narratives
    Illustrator
    Yes
    Genre
    Cooking
    Author
    Ed Levine, David Pasternack
    Format
    Hardcover

    Dimensions

    Item Height
    1 in
    Item Weight
    46.2 Oz
    Item Length
    10.3 in
    Item Width
    8.2 in

    Additional Product Features

    Intended Audience
    Trade
    LCCN
    2006-049235
    Reviews
    "Dave Pasternack is a fisherman, and his reverence for seafood shows in everything that comes from his kitchen. On occasion, the food actually makes me vibrate with pleasure."-- Ruth Reichl, in Gourmet, "There are few chefs more in tune with the sea than Dave Pasternack. From catching them to cooking them, Dave must have fish and fishing swimming in his veins. He brings a great purity and simplicity to his cooking. The authenticity of his approach to seafood will surely inspire you to follow him into the kitchen."Daniel Boulud, 'The chef, Dave Pasternack, is a fisherman, and his reverence for seafood shows in everything that comes from his kitchen. On occasion, the food actually makes me vibrate with pleasure.", "There are few chefs more in tune with the sea than Dave Pasternack. From catching them to cooking them, Dave must have fish and fishing swimming in his veins. He brings a great purity and simplicity to his cooking. The authenticity of his approach to seafood will surely inspire you to follow him into the kitchen."-- Daniel Boulud, " Dave Pasternack is a fisherman, and his reverence for seafood shows in everything that comes from his kitchen. On occasion, the food actually makes me vibrate with pleasure." -- Ruth Reichl, in Gourmet, " He understands the fish business better than just about anyone, in ways intuitive, visceral, and pragmatic. . . . Pasternack, as much as a New York-born-and-bred chef can, has thrived by cooking best what he knows best." -- Mark Singer, in a full-length New Yorker profile, "Dave Pasternack is a fisherman, and his reverence for seafood shows in everything that comes from his kitchen. On occasion, the food actually makes me vibrate with pleasure."Ruth Reichl, in Gourmet, "He understands the fish business better than just about anyone, in ways intuitive, visceral, and pragmatic. . . . Pasternack, as much as a New York-born-and-bred chef can, has thrived by cooking best what he knows best."Mark Singer, in a full-length New Yorker profile, "Dave Pasternack is a fisherman, and his reverence for seafood shows in everything that comes from his kitchen. On occasion, the food actually makes me vibrate with pleasure."--Ruth Reichl, in Gourmet
    Dewey Edition
    22
    Photographed by
    Hirsheimer, Christopher
    Dewey Decimal
    641.69
    Table Of Content
    Contents An Introductory Note from Ed Levine ix Foreword by Mario Batali xi Introduction by Dave Pasternack xiii Starters, Salads, Soups, & Stews 1 Crudo 43 Pasta 69 Grillin', Gillin', & Chillin' 105 Pan-Fried & Sautéed 133 Roasted, Baked, & Poached 149 Crispy 195 Crustaceans, Tentacles, Etc. 211 Sources 237 Acknowledgments 239 Index 241
    Synopsis
    Seafood genius Dave 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, adding the word "crudo"--Italian-style sushi--to the American culinary lexicon. And here is his much anticipated first book, a celebration of the fresh flavors of the sea, Italian-style, featuring: A full chapter on crudo such as Albacore with Caperberries, Nantucket Bay Scallops with Lemon and Chervil, and Two-Minute Cherrystone Clam CervicheGroundbreaking pastas like Dave's brilliant invention Rigatoni with Tuna Bolognese, the definitive Linguine with Clams, Pancetta, and Red Pepper Flakes, the luxurious Spaghetti with Lobster and Chiles, and the ultrasimple Fettucine with Rock Shrimp, Corn, and Jalapeno.Salads such as Grilled Tuna with Artichokes, soups like Zuppa di Pesce Amalfitano, and starters that include Grilled Sardines with Caponata.Gills on the grill--Sicilian-Style Swordfish, Tuna on a Plank, and Salmon with Figs, Saba, and WatercressPan-fried favorites like Monkfish with Sauteed Wild Mushrooms and Chestnuts, and regal roasts such as Pan-Roasted Cod with Spinach and ClementinesThe crispiest Fritto Misto or Steamers with Caper-Tarragon AioliTantalizing shellfish such as Fried Soft-Shell Crabs with Ramps or Baked Clams with Italian-Style Bread Crumbs and Horseradish The more than one hundred recipes are at once inventive and comforting, complexly flavored yet simply prepared. And they are accompanied by the stories of an impassioned fisherman, the tips and advice of a singularly expert authority, creating a masterpiece in the field., The definitive fish-cooking book, in glorious full-color, from the colorful salt-of-the-sea chef. The 125 recipes included are at once inventive yet comforting, complexly flavored yet simply prepared., Seafood genius Dave 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, adding the word crudo --Italian-style sushi--to the American culinary lexicon. And here is the paperback edition of his much anticipated first book, a celebration of the fresh flavors of the sea, Italian-style. The more than one hundred recipes are at once inventive and comforting, complexly flavored yet simply prepared. And they are accompanied by the stories of an impassioned fisherman, the tips and advice of a singularly expert authority, creating a masterpiece in the field., The definitive fish-cooking book, in glorious full-color, from the colorful salt-of-the-sea chef of New York City's famed restaurant Esca. Seafood genius Dave 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, adding the word crudo-- Italian-style sushi-- to the American culinary lexicon. And here is his much anticipated first book, a celebration of the fresh flavors of the sea, Italian-style, featuring: - A full chapter on crudo such as Albacore with Pickled Kirby Cucumbers, Nantucket Bay Scallop Crudo, and Sea Bass with Pine Nuts - Groundbreaking pastas like Dave's brilliant invention Rigatoni with Tuna Bolognese, the definitive Linguine with Clams, and the luxurious Risotto with Lobster and Black Trumpet Mushrooms - Gills on the grill-- Sicilian-Style Swordfish, Tuna on Plank, and Salmon with Figs, Saba, and Watercress - Pan-fried favorites like Bluefish with Morels and Asparagus, and regal roasts like Cod with Spinach and Clementines - The crispiest Fritto Misto, Steamers with Caper-Tarragon Aioli, and Fried Soft-Shells with Ramps The 125 recipes are at once inventive and comforting, complexly flavored yet simply prepared. And they are accompanied by the stories of an impassioned fisherman, the tips and advice of a singularly expert authority, creating a masterpiece in the field., The definitive fish-cooking book, in glorious full-colour, from the colourful salt-of-the-sea chef of New York City's famed restaurant Esca.
    LC Classification Number
    TX747.P3785 2007

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