3,366円 The greater part of "Blue Trout and Black Truffles" is devoted to the eating-places and vineyards of France. Mr. Wechsberg reaches back to the twilight days of the Habsburg monarchy, when those splendid monuments to the haute cuisine in central Europe, Meissl and Schadn of Vienna and Gundel's of ...

6,930円 A virtual romp through Minnesota's dining spots, this rich history also features a priceless collection of recipes for dishes made famous through the years. 1,000 illustrations, many in color.

3,366円

3,564円 World travelers and armchair tourists who want to explore the mythology and archaeology of the ruins, sanctuaries, mountains, lost cities, and temples of ancient civilizations will find this guide ideal.

4,950円 From stock rebuilds to high-horsepower modified engines, this book delivers instructions on every facet of rebuilding your flathead V-8.

4,950円

4,158円 From the author of "D-Day" and many other works of history, comes a detailed history of the men who built the transcontinental railroad that opened up the west of America. photos.

7,920円 Few cars evoke the passionate experience that comes with owning an Alfa. But Alfas can be demanding, frustrating cars to own. They are not so much unreliable, as often difficult to understand and troubleshoot. The Alfa Romeo Owner's Bible gives you precisely the kind of information you need to bu...

4,994円 This book contains almost 1,000 reviews and listings: hotels, from chateaux to cozy attics; restaurants, cafes and bars loved by the locals; museums and sights, from the classic to the offbeat to the bizarre; bargains! journey upgrades, half-price hotel rooms and some serious shopping; nightlife ...

3,960円

4,554円 When artist, illustrator, writer, and adventurer Rockwell Kent first published N by E in a limited edition in 1930, it quickly became a collectors' item. Little wonder, for readers are immediately drawn to Kent's vivid descriptions of his voyage on a 33-foot cutter from New York Harbor to the rug...

3,564円 New Yorker" writer A.J. Liebling recalls his Parisian apprenticeship in the fine art of eating in this charming memoir.