Food with Friends.

London, Ebury Press 2002, cm.22x25, pp.224, ill.col. Hardcover with dustjacket. The secret to stress-free entertaining is good planning. If you can do as much as possible in advance, you can spend time with your guests rather than in the kitchen. Food With Friends is packed with great menus for casual lunches, dinner parties and more formal get-togethers. From a spring Sunday lunch to a smart dinner for eight, it is full of delicious recipes, as well as lots of advice on shopping lists and details of what to prepare the week/day before and even between courses. Accessible recipes with an interesting twist are what one expects from top TV chef Gary Rhodes, and this handy book, on a winning subject, should have a place on every cook's bookshelf.

London, Ebury Press 2001, cm.22x25, pp.224, ill.col. hardcover with dustjacket. All the recipes in this book featurestep-by-step photographs and clear instructions, hints and tips. Not only does it aim to give you the perfect recipe for every occasion, but it is written by one of the best-known names in food today. Author Biography Gary Rhodes is one of Britain's best-loved chefs. His success includes three Michelin stars - one at the Castle Hotel in Taunton, Somerset, another at the Greenhouse and the third at City Rhodes - and the prestigious CATEY Special Award, the catering industry's equivalent to an Oscar, for helping to revive British cookery and for his total dedication to the industry. He has presented six television series, including cookery programmes for children based on Roald Dahl's Revolting Recipes, and has written six other cookery books. Gary runs two highly acclaimed restaurants in London, City Rhodes and Rhodes in the Square, and has recently opened two brasseries, Rhodes & Co, in Manchester and Edinburgh.

London, Ebury Press 2004, cm.22x25, pp.224,col.ill. hardcover with dustjacket. As our lives get busier and busier, but our desire for fresh, flavoursome food increases, delicious recipes that can be cooked in under 30 minutes have never been more popular. This great collection of over 200 recipes from one of the UK's most popular chefs and TV cooks will be a winner. Chapters range from Lunches & Snacks to Pasta Dishes, Main Meals and Hot & Spicy. Within each chapter there is a broad selection of meat, fish and vegetarian dishes and no recipe takes longer than 30 minutes from start to finish. Clear step-by-step instructions leave no room for time-consuming mistakes, and colour photographs illustrate the finished result. As one would expect from this innovative chef, credited with reinventing modern British food, the recipes are temptingly original and always utterly delicious.

Premessa di Eugenio Garin. A cura dell'Istituto Nazionale di Studi sul Rinascimento. Firenze, S.P.E.S. Studio per Edizioni Scelte 1983, cm.24x33,5, pp.XXIX, 164 tavv.bn.ft. brossura Ms Horne n. 2805 presentato a cura di Renzo Ristori.

Prima edizione. Torino, Giulio Einaudi Ed. 1953, cm.13x19,5, pp.211, brossura cop.con bandelle. Coll.I Gettoni,22.

Edizione critica a cura di Stefano Asperti e Marina Passalacqua. Firenze, Sismel - Edizioni del Galluzzo 2014, cm.16x24, pp. LXX,101 DVD, brossura copertina figurata a colori. Coll.Traditio et Renovatio,8. Col nome convenzionale di Appendix Probi si designa un gruppo di excerpta grammaticali che compaiono solo nel ms. lat. 1 della Biblioteca Nazionale di Napoli, trascritto verosimilmente a Bobbio alla fine del VII secolo, dopo una copia degli Instituta artium dello pseudo-Probo. Fondamento di questa nuova edizione è la rilettura del manoscritto, molto danneggiato, che è risultata più completa rispetto a quella degli editori precedenti, grazie all'ausilio di una sofisticata apparecchiatura per l'esame dei palinsesti, in dotazione alla Biblioteca Nazionale di Napoli. L'edizione è corredata da un CD-ROM contenente la riproduzione fotografica del codice.

Traduzione, introduzione e note di Armando Vedaldi. Firenze Sansoni 1958, cm.11x18, pp.101, brossura. Collanna scolastica di testi filosofici fondata da Giovanni Gentile.