Gary Rhodes Great Food Fast.

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 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/ Baileys 2002, cm.22x25, pp.224, ill.col. Hardcover. 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.

Fifth Edition. New York, Macmillan Publishing Co. 1975, cm.18x27, pp.XVI,1704, alcune figg.in bn.nt. e una tav.a 3 col. ft.ripieg., legatura ed.in tutta tela, sovraccop. Firma di appartenenza al II risguardo.

Milano, Arnoldo Mondadori Ed. 1955, cm.14x20,5, pp.125, tascabile, cop.fig.a col. Coll.I Gialli,323.

Seattle - London, University of Washington Press 2001, cm.16x24, pp.X,246, hardcover, dustjacket. Generations of tourists visiting Rome have ventured into the small section between the Tiber River and the Capitoline Hill whose narrow, dark streets lead to the charming Fountain of the Tortoises, the brooding mass of the Palazzo Cenci, and some of the best restaurants in the city. This was the site of the Ghetto, within whose walls the Jews of Rome were compelled to live from 1555 until 1870. Kenneth Stow, leading authority on Italian Jews, probes Jewish life in Rome in the early years of the Ghetto. Jews had been residents of Rome since before the days of Julius Caesar, but the 16th century brought great challenges to their identity and survival in the form of Ghettoization. Intended to expedite conversion and cultural dissolution, the Ghetto in fact had an opposite effect. The Jews of Rome developed a subculture, or microculture, that ensured continuity. In particular, they developed a remarkably effective legal network of rabbinic notaries, who drew public documents such as contracts, took testimony, and arranged for disputes to go to arbitration. The ability to settle disputes relating to marriage, divorce, inheritance, and other internal matters gave Jews the illusion that they, rather than the papal vicar, were running their own affairs. Stow applies his concept of “social theater” to illuminate the role-playing that Jews adopted as a means of survival within the dominant Christian environment. He also touches briefly on Jewish culture in post-Emancipation Rome, elsewhere in Europe, and in America, and points the way toward a comparison with the acculturational strategies of other minorities, especially African Americans.

Pimlico 1997, cm.19x24,5, pp.498, brossura copertina figurata a colori. This fresh penetrating and beautifully illustrated study is part history, part guide and part celebration. Michael Levey surveys the physical evolution and enhancement of Florence over the centuries, from medieval republican times to the beginning of the nineteenth century. While discussing artefacts of all kinds - a cameo or reliquary no less than great buildings and other major works of art -he also considers some of the chief personalities who have contributed to the physical appearance of the city we see today. Renaissance Florence is a familiar phenomenon, given its due place in stimulating, detailed discussion here. But much less well known is the city which developed onwards from the late sixteenth century, which the author warmly champions, with its own great, sometimes opulent artistic achievements. In this magnificent book, the famous and apparently familiar emerges with new vividness and clarity to