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That’s the point
3-1/2" x 6-7/8"
The Aviary NYC
A thoroughly revised and updated third edition of this essential and groundbreaking reference gives a comprehensive overview of one of the most fascinating
a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune
(Mexican) Recetas Manchegas de doña Maria-Ana. Prospect Books That’s the pointIllus. with color photographs. Pictorial wrappers. First Edition. Mexico: Universidad Nacional Autonoma, [2001]. Historical recipes, with essays by Fernando Savater, Clementina Diaz y Ovando, and Margo Glantz. Maria Ana was born in 1907 and lived in Madrid during her life. She recalled these recipes from the Mexican highlands (and the influence of Spain on those recipes) and wrote them down after the Spanish Civil War. Fine.
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US$ 2249.50
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