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Original Essays | September 17, 2014

Merritt Tierce: IMG Has My Husband Read It?



My first novel, Love Me Back, was published on September 16. Writing the book took seven years, and along the way three chapters were published in... Continue »
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    Love Me Back

    Merritt Tierce 9780385538077

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1 Home & Garden Cooking and Food- US Pacific Northwest

This title in other editions

Lumiere

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Lumiere Cover

 

Synopses & Reviews

Synopsis:

This spring Ten Speed Press is pleased to announce the birth of the Culinary Classics and Curios series, a line of long-ago published seminal books for serious cooks and food lovers. Selected by our editors with the help of chef friends, food writers, and authors, each of the Classics and Curios has been chosen because it remains influential, even if it's out of print, hard to find, and well aged. Those in the know consider these books among their most coveted volumes and still swear by them, forever enchanted by the uncommon personality, information, and passion that is their collective hallmark. To help recreational and professional cooks alike rediscover the special value of these books, each new edition features a substantive introduction by a wellknown food writer with a meaningful connection to the work. The Classics and Curios are quality hardcover editions at affordable prices. As serious cooks and cookbook collectors, we here at Ten Speed are delighted to finally have these culinary canons back in our kitchen libraries and know they'll find their way onto the shelves of those who share our passion for good cooking.

In French, lumiere means "light, " in its purest, most transcendent form. In Vancouver, Lumiere is synonymous with Rob Feenie's almost electric food. With its brilliant combination of European sophistication, Asian simplicity, and North American resourcefulness, the cuisine of Lumiere has captured the attention of food lovers all over the world, who rank Lumiere among the pioneering restaurants of North America. As inventive as it is approachable, Feenie's food ranges from Herb-Crusted Beef Tenderloin with Chanterelles and a Shallot and Caper Jus to MascarponeRisotto and Walnut Cake with Maple Ice Cream. Illustrated with over 100 luminous photographs, this chef's resplendent debut showcases all the luster that has earned Lumiere its name.

Product Details

ISBN:
9781580083768
Author:
Feenie, Rob
Publisher:
Ten Speed Press
Location:
Berkeley, Calif.
Subject:
General
Subject:
Cookery
Subject:
History
Subject:
British Columbia
Subject:
Regional & Ethnic - Canadian
Subject:
Canadian
Copyright:
Series Volume:
125-126
Publication Date:
20040301
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
192
Dimensions:
12.24x8.22x.90 in. 2.51 lbs.

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Related Subjects

Cooking and Food » Regional and Ethnic » French
Cooking and Food » Regional and Ethnic » United States » Pacific Northwest

Lumiere Used Hardcover
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$13.95 In Stock
Product details 192 pages Ten Speed Press - English 9781580083768 Reviews:
"Synopsis" by , This spring Ten Speed Press is pleased to announce the birth of the Culinary Classics and Curios series, a line of long-ago published seminal books for serious cooks and food lovers. Selected by our editors with the help of chef friends, food writers, and authors, each of the Classics and Curios has been chosen because it remains influential, even if it's out of print, hard to find, and well aged. Those in the know consider these books among their most coveted volumes and still swear by them, forever enchanted by the uncommon personality, information, and passion that is their collective hallmark. To help recreational and professional cooks alike rediscover the special value of these books, each new edition features a substantive introduction by a wellknown food writer with a meaningful connection to the work. The Classics and Curios are quality hardcover editions at affordable prices. As serious cooks and cookbook collectors, we here at Ten Speed are delighted to finally have these culinary canons back in our kitchen libraries and know they'll find their way onto the shelves of those who share our passion for good cooking.

In French, lumiere means "light, " in its purest, most transcendent form. In Vancouver, Lumiere is synonymous with Rob Feenie's almost electric food. With its brilliant combination of European sophistication, Asian simplicity, and North American resourcefulness, the cuisine of Lumiere has captured the attention of food lovers all over the world, who rank Lumiere among the pioneering restaurants of North America. As inventive as it is approachable, Feenie's food ranges from Herb-Crusted Beef Tenderloin with Chanterelles and a Shallot and Caper Jus to MascarponeRisotto and Walnut Cake with Maple Ice Cream. Illustrated with over 100 luminous photographs, this chef's resplendent debut showcases all the luster that has earned Lumiere its name.

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