| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run04.mrc:275825901:3515 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run04.mrc:275825901:3515?format=raw |
LEADER: 03515cam a2200577 a 4500
001 813379132
003 OCoLC
005 20151005102319.0
008 120405s2012 nyua 000 0 eng
010 $a2012007961
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020 $a9780810998049 (hbk.)
020 $a0810998041 (hbk.)
035 $a813379132
035 $a(OCoLC)781677552
037 $bHarry N Abrams Inc, C/O Hachette Book Group USA 3 Center Plaza, Boston, MA, USA, 02108$nSAN 200-2205
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049 $aSFRA
050 00 $aTR681.C66$bS45 2012
082 00 $a779/.96413$223
092 $a779.9641$bSe4818e
100 1 $aSelby, Todd.
245 10 $aEdible Selby /$cTodd Selby.
260 $aNew York :$bAbrams,$cc2012.
300 $a293 p. :$bcol. ill. ;$c29 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
520 $a"Photographer Todd Selby is back, this time focusing his lens on the kitchens, gardens, homes, and restaurants of more than 40 of the most creative and dynamic figures working in the culinary world today. He takes us behind the scenes with Noma chef René Redzepi in Copenhagen; to Tokyo to have a slice with pizza maker Susumu Kakinuma; and up a hilltop to dine at an inn without an innkeeper in Valdobbiadene. Each profile is accompanied by watercolor illustrations and a handwritten questionnaire, which includes a signature recipe. Reveling in the pleasures of a taco at the beach, foraging for wild herbs, and the art of the perfectly cured olive, Selby captures the food we love to eat and the people who passionately grow, cook, pour, and serve these incredible edibles every day"--Provided by publisher.
650 0 $aPortrait photography.
650 0 $aCelebrity chefs$vPortraits.
650 0 $aPhotography of food.
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