ISBN10: 068484186X, ISBN13: 9780684841861, [publisher: Scribner] Hardcover First Edition 2000. First Edition. Hardcover. Very Good.
[Chicago, IL, U.S.A.] [Publication Year: 2000]

ISBN10: 068484186X, ISBN13: 9780684841861, [publisher: Scribner] Hardcover First Edition 2000. First Edition. Hardcover. Very Good.
[Chicago, IL, U.S.A.] [Publication Year: 2000]

ISBN10: 068484186X, ISBN13: 9780684841861, [publisher: Scribner] Hardcover 4to 11" - 13" tall; 374 pages
[Los Angeles, CA, U.S.A.] [Publication Year: 2000]

ISBN10: 068484186X, ISBN13: 9780684841861, [publisher: Scribner, New York, 2000,] Hardcover hardback, 4to, 374pp, illustrated, signed by the author on half-title, inscribed to Ed Victor, otherwise clean and tight, Very Good / Very Good dustwrapper. ISBN: 068484186X
[Lewes, United Kingdom] [Publication Year: 2000]
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ISBN10: 068484186X, ISBN13: 9780684841861, [publisher: Scribner] Hardcover New. Fast Shipping and good customer service
[Fayetteville, TX, U.S.A.] [Publication Year: 2000]

ISBN10: 068484186X, ISBN13: 9780684841861, [publisher: Scribner] Hardcover Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one plate at a time.Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one plate at a time. And each plate Rick presents here is a Mexican classic. Take guacamole, for instance. After teaching us the essentials for a perfect, classic guacamole, Rick shows how to spin contemporary interpretations, like his Roasted Poblano Guacamole with garlic and parsley. Rick's cuisine is always lively, but rooted in strong traditions.Always the teacher, Rick begins each plate with some never-before-found features: traditional benchmarks (Rick's idea of the best guacamole), when to think of the recipes (weeknight dinners or casual party food), and advice for American cooks (Rick's insight into the ingredients that make the dish). He rounds out each plate with suggestions for working ahead.To complete the journey ...

ISBN10: 068484186X, ISBN13: 9780684841861, [publisher: Scribner] Hardcover First Edition An exceptional hardcover with a crisp dust jacket, a tight binding and an unmarked text. First edition, with a full number line. From a private smoke free collection. Shipping within 24 hours, tracking number and delivery Confirmation.
[Portland, OR, U.S.A.] [Publication Year: 2000]

ISBN10: 068484186X, ISBN13: 9780684841861, [publisher: Simon and Schuster] Hardcover Unread copy in mint condition
[Avenel, NJ, U.S.A.] [Publication Year: 2000]

ISBN10: 068484186X, ISBN13: 9780684841861, [publisher: Scribner, Old Tappan, New Jersey, U.S.A.] Hardcover Oversized 374pp including glossary, bibliography and index Companion jto the 26ppart Public Television Series "Mexico One Plate at a Time" Possible book club edition
[coeurd'Alene, ID, U.S.A.] [Publication Year: 2000]

ISBN10: 068484186X, ISBN13: 9780684841861, [publisher: Scribner, Old Tappan, New Jersey, U.S.A.] Hardcover Hardcover in price-clipped jacket. Short tear to jacket.
[Austin, MN, U.S.A.] [Publication Year: 2000]

ISBN10: 068484186X, ISBN13: 9780684841861, [publisher: Scribner] Hardcover NOT an ex library book. Inscribed to former owners and signed by the author on the second front endpaper. 374 pages including the index. Dust jacket has no chips or tears, price is not clipped.
[Batavia, IL, U.S.A.] [Publication Year: 2000]

ISBN10: 068484186X, ISBN13: 9780684841861, [publisher: Scribner] Hardcover New
[Long Beach, CA, U.S.A.] [Publication Year: 2000]

ISBN10: 068484186X, ISBN13: 9780684841861, [publisher: Scribner] Hardcover
[Bayonne, NJ, U.S.A.] [Publication Year: 2000]
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ISBN10: 068484186X, ISBN13: 9780684841861, [publisher: Scribner] Hardcover Very Good Copy. Customer Service Guaranteed
[Denver, CO, U.S.A.] [Publication Year: 2000]

New York: Scribner, [Date: 2000]. First edition. Hardcover. Very Good +/very good +. 8vo. x, 374 pp. Bound in quarter black cloth over bright yellow boards, in illustrated dust jacket. Illustrations throughout, many in full color. Includes glossary, bibliography, and index. Very Good+, light shelf wear to extremities, in Very Good+ dust jacket with sunning to spine minor shelf wear to extremities. 2000. Scribner ISBN 068484186x 9780684841861 [US]

Scribner, Date: 2000. 1st Edition 6th Printing. Hardcover. Fine/Near Fine. 1st ed/6th printing. Signed and inscribed "To Bill 2000. Scribner ISBN 068484186x 9780684841861 [US]

ISBN10: 068484186X, ISBN13: 9780684841861, [publisher: Scribner] Hardcover Book is in NEW condition.
[Hawthorne, CA, U.S.A.] [Publication Year: 2000]

ISBN10: 068484186X, ISBN13: 9780684841861, [publisher: Scribner] Hardcover 384 pages. 9.25x8.00x1.25 inches. In Stock.
[Exeter, United Kingdom] [Publication Year: 2000]

hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. ISBN 068484186X 9780684841861 [US]

ISBN10: 068484186X, ISBN13: 9780684841861, [publisher: Scribner] Hardcover .
[Bensalem, PA, U.S.A.] [Publication Year: 2000]

New York London Toronto Sydney: Scribner, Date: 2000. First Edition. Cloth and boards. Fine/Fine. Photos, menus. INSCRIBED by the Author on a front endpaper, 4to, black quarter cloth with gilt lettering and elaborate Aztec patterns over gold boards, Mylar-protected photographic dust jacket (unclipped) with color picture of RB by James Isberner, profusely illustrated with full-page glossy color images of food, glossy B&W vignettes, & menu tables, x + 374 pages. Weighs 2 lbs 12 oz. Rick Bayless (born 1953) is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series Mexico: One Plate at a Time. This volume is the Companion to the 26-episode PBS seris. EXCEPTIONAL CONDITION! (We are unable to decipher the brief Inscription.). 2000. Scribner ISBN 068484186X 9780684841861 [US]

ISBN10: 068484186X, ISBN13: 9780684841861, [publisher: Scribner] Hardcover
[Galway, GY, Ireland] [Publication Year: 2000]

ISBN10: 068484186X, ISBN13: 9780684841861, [publisher: Simon & Schuster, New York] Hardcover Hardcover. Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one "plate" at a time. Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one "plate" at a time. And each "plate" Rick presents here is a Mexican classic. Take guacamole, for instance. After teaching us the essentials for a perfect, classic guacamole, Rick shows how to spin contemporary interpretations, like his Roasted Poblano Guacamole with garlic and parsley. Rick's cuisine is always lively, but rooted in strong traditions. Always the teacher, Rick begins each "plate" with some never-before-found features: traditional benchmarks (Rick's idea of the best guacamole), when to think of the recipes (weeknight dinners or casual party food), and advice for American cooks (Rick's insight into the ingredients that make the dish). He ...
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ISBN10: 068484186X, ISBN13: 9780684841861, [publisher: Simon & Schuster, New York] Hardcover Hardcover. Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one "plate" at a time. Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one "plate" at a time. And each "plate" Rick presents here is a Mexican classic. Take guacamole, for instance. After teaching us the essentials for a perfect, classic guacamole, Rick shows how to spin contemporary interpretations, like his Roasted Poblano Guacamole with garlic and parsley. Rick's cuisine is always lively, but rooted in strong traditions. Always the teacher, Rick begins each "plate" with some never-before-found features: traditional benchmarks (Rick's idea of the best guacamole), when to think of the recipes (weeknight dinners or casual party food), and advice for American cooks (Rick's insight into the ingredients that make the dish). He ...
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