an interesting book about the truth of Hollywood,

Beverly Hills: Inside the golden ghetto

Wagner, Walter

Grosset&Dunlap

To gamble, or not to gamble

World Pub.

Money Talks How Americans Get It, Spend It, Use It And Abuse It By: Walter Wagner 1978. ISBN 0-672-52144-X. Library Of Congress Catalog Card Number 77-15431. First Edition. Rare. PUBLISHER: The Bobbs-Merrill Company, Inc., New York. Hardcover With Dust Jacket Printed In The United States. Condition: OVERALL GOOD CONDITION. FULLY BOUNDED. PREVIOUS LIBRARY BOOK. SEE PHOTOS FOR FULL DESCRIPTION AND IMAGES OF ITEM.

Money talks: How Americans get it, spend it, use it, and abuse it

Bobbs-Merrill

The essence of Japan is captured in this collection of recipes ranging from essential stocks, sauces and pickles, to rustic one-pot dishes such as soba noodles and elegant and exotic presentations. This fascinating book of recipes, gathered and photographed in Japan, also explains the correct use of ingredients and the way Japanese meals are traditionally structured and presented.

Authentic Recipes from Japan (Authentic Recipes Series)

Cookbooks, Food & Wine

Holzen, Heinz Von

Kosaki, Takayuki

Cooking by Ingredient

Periplus Editions(HK) Ltd.

The essence of Japan is captured right here in this beautiful Japanese cookbook! More than any other cuisine in the world, Japanese food is a complete aesthetic experience—a delight for the eyes, the nose and the palate. The desire to enhance rather than to alter the essential quality of fresh seasonal ingredients results in a cuisine that is unique, a tribute to nature and what people can create from it. In Authentic Recipes from Japan, the essence of Japanese cooking is captured in a collection of recipes ranging from essential stocks, sauces and pickles, to rustic one-pot dishes such as soba noodles to the famous bento box and everything in between. This fascinating Japanese cookbook, with recipes gathered and photographed in Japan, also explains the correct use of ingredients and the way Japanese meals are traditionally structured and presented. The secret to preparing Japanese cuisine at home is an understanding of a few straightforward ingredients and of how a meal is composed; the culinary methods used are easy to master. But the most critical requirement of all is merely a love for good food prepared and presented with a sense of harmony. Recipes include:<ul>
<li>Mixed Chicken and Vegetable Yakitori</li>
<li>Rice with Green Tea and Wasabi</li>
<li>Fresh Shellfish Sashimi</li>
<li>Abalone Simmered in Sake and Ginger</li>
<li>Seared Tataki Beef</li>
<li>Oyster and Miso Hotpot</li>
<li>Sweetened Azuki Bean Paste</li>
</ul>

Treatise on titrimetry

M. Dekker

Dust jacket tattered at edges and sunned.

Solomon In All His Glory

Vision House Publishing

Planung im Anlagenbau

Vogel Business Media

Heat Transfer Technique with Organic Media

In Japan, where there are more festivals than there are days of the year, it's no surprise that food is a daily celebration unto itself!The Food of Japan is a diverse compilation of 96 recipes collected and beautifully photographed in several regions throughout the country. The many different styles of Japanese food are a treat for the palate, eyes, and nose—making it a complete epicurean experience. History and culture have shaped Japanese cuisine, which is carefully explained in this introductory guide. It also includes eating styles, cooking techniques, authentic ingredients, and regional differences. Recipes included range from soup stocks to main dishes to desserts, including:  Miso Soup with Clams Chawan Mushi Hotpots Cherry Blossom DumplingsSteps to creating traditional Japanese dishes, along with new twists on old classics, are featured in this vibrantly illustrated guide. A lovely addition to the practiced home chef's library or for the budding gourmand's entry into Japanese cooking, The Food of Japan is destined to be a classic.

The Food of Japan: 96 Authentic Recipes from the Land of the Rising Sun

Tuttle+publishing

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Books by Wagner, Walter