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Prémios literários: James Beard Foundation Award

Prémios literários por capa

Obras (214)

TítulosOrdem
Baking with Julia: Savor the Joys of Baking with America's Best Bakers por Dorie Greenspan
Cheese Primer por Steven Jenkins
Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World por Richard Sax
Country Inn: The Best of Casual Country Cooking por George MahaffeyBest Chef: Southwest
Entertaining on The Run por Marlene Sorosky
The Flavors of Olive Oil: A Tasting Guide and Cookbook por Deborah Krasner
Food Politics: How the Food Industry Influences Nutrition, and Health por Marion NestleLiterature
The Living Heart Cookbook: Gourmet Low-Fat Recipes from Chez Eddy : Previously Published As the Chez Eddy Living Heart Cookbook por Antonio M. GottoBest Book Winner
Mustards Grill Napa Valley Cookbook por Cindy Pawlcyn
Nathalie Dupree's Southern Memories: Recipes and Reminiscences por Nathalie Dupree
The Oxford Companion to Wine por Jancis Robinson
The Splendid Grain por Rebecca Wood
La Cucina Siciliana di Gangivecchio: Gangivecchio's Sicilian Kitchen por Giovanna Tornabene"Best Italian Cookbook", 1996
High-Flavor, Low-Fat Vegetarian Cooking por Steven RaichlenBest Vegetarian Cookbook, 1996
Cod: A Biography of the Fish That Changed the World por Mark KurlanskyWriting on Food, Winner, 1998
Cookwise: The Secrets of Cooking Revealed por Shirley O. CorriherReference & Technique, 1998
The Bread Bible: 300 Favorite Recipes por Beth Hensperger2000
A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes por Clifford A. WrightKitchenAid Cookbook of the Year, 2000
Mexico One Plate At A Time por Rick Bayless2001
The Modern Vegetarian Kitchen por Peter BerleyVegetarian, 2001
Back to the Table: The Reunion of Food and Family por Art Smith2002
The Last Days of Haute Cuisine: The Coming of Age of American Restaurants por Patric KuhWriting on Food, 2002
I’m Just Here for the Food: Food + Heat = Cooking por Alton BrownReference, 2003
The Secrets of Baking: Simple Techniques for Sophisticated Desserts por Sherry Yard2003
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant por Judy RodgersCookbook of the Year, 2003
The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook por King Arthur FlourKitchenAid Cookbook of the Year, 2004
All About Braising: The Art of Uncomplicated Cooking por Molly StevensSingle Subject, 2005
A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World por Maggie GlezerBaking and Desserts, 2005
Bouchon por Thomas KellerPhotography, 2005
Foods of the Americas: Native Recipes and Traditions por Fernando DivinaFood of the Americas, 2005
The Great Scandinavian Baking Book por Beatrice A. OjakangasCookbook Hall of Fame, 2005
John Ash: Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher por John T. AshCooking from a Professional Point of View, 2005
Last Chance to Eat: The Fate of Taste in a Fast Food World por Gina MalletWriting on Food, 2005
The New Mayo Clinic Cookbook: Eating Well for Better Health por Donald D. HensrudFocus on Health, 2005
Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World por Gil MarksVegetarian, 2005
On Food and Cooking: The Science and Lore of the Kitchen por Harold McGeeReference, 2005
The Provence Cookbook por Patricia WellsInternational, 2005
Rick Stein's Complete Seafood por Rick SteinCookbook of the Year, 2005
Scotch Whisky (Pitkin Guides) por Charles MacleanWine and Spirits, 2005
Serena, Food & Stories: Feeding Friends Every Hour of the Day por Serena BassEntertaining and Special Occasions, 2005
Weir Cooking in the City: More than 125 Recipes and Inspiring Ideas for Relaxed Entertaining por Joanne WeirGeneral, 2005
Bones: Recipes, History, and Lore por Jennifer McLaganSingle Subject, 2006
Cheese: A Connoisseur's Guide to the World's Best por Max MccalmanReference, 2006
The Cook's Book por Jill NormanGeneral, 2006
Dough: Simple Contemporary Breads por Richard BertinetBaking and Dessert, 2006
Hungry Planet: What the World Eats por Peter MenzelWriting on Food, 2006
An Invitation to Indian Cooking por Madhur JaffreyCookbook Hall of Fame, 2006
Molto Italiano: 327 Simple Italian Recipes to Cook at Home por Mario BataliInternational, 2006
The New American Cooking por Joan NathanFood of the Americas, 2006
Nobu Now por Nobuyuki MatsuhisaPhotography, 2006
Simple Soirées: seasonal menus for sensational dinner parties por Peggy KnickerbockerEntertaining and Special Occasions, 2006
Spices of Life: Simple and Delicious Recipes for Great Health por Nina SimondsHealthy Focus, 2006
Sunday Suppers at Lucques: Seasonal Recipes from Market to Table por Suzanne GoinCooking from a Professional Point of View, 2006
Whiskey: The Definitive World Guide por Michael JacksonWine and Spirits, 2006
Baking: From My Home to Yours por Dorie GreenspanBaking and Dessert, 2007
The Big Book of Outdoor Cooking and Entertaining: Spirited Recipes and Expert Tips for Barbecuing, Charcoal and Gas Grilling, Rotisserie Roasting, Smoking, Deep-Frying, and Making Merry por Cheryl Alters JamisonEntertaining, 2007
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia por James OselandAsian Cooking, 2007
Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate por John ScharffenbergerSingle Subject, 2007
Grand Livre De Cuisine por Alain DucasseCooking from a Professional Point of View, 2007
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners por Matt LeeFood of the Americas, 2007
Michael Mina: The Cookbook por Michael MinaPhotography, 2007
The Moosewood Cookbook por Mollie KatzenCookbook Hall of Fame, 2007
The New Moosewood Cookbook por Mollie KatzenCookbook Hall of Fame, 2007
The Omnivore's Dilemma: A Natural History of Four Meals por Michael PollanWriting on Food, 2007
Romancing the Vine: Life, Love, and Transformation in the Vineyards of Barolo por Alan TardiWine and Spirits, 2007
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa por Marcus SamuelssonInternational, 2007
Tasty: Get Great Food on the Table Every Day por Roy FinamoreGeneral, 2007
What to Eat por Marion NestleReference, 2007
Whole Grains: every day, every way por Lorna SassHealthy Focus, 2007
Animal, Vegetable, Miracle: A Year of Food Life por Barbara KingsolverWriting on Food, 2008
Cooking por James PetersonGeneral, 2008
The Country Cooking of France por Anne WillanInternational, 2008
Couscous and Other Good Food from Morocco por Paula WolfertCookbook Hall of Fame, 2008
Dish Entertains: Everyday Simple to Special Occasions por Trish MagwoodEntertaining, 2008
The EatingWell Diet: Introducing the VTrim Weight-Loss Program por Jean Harvey-BerinoHealthy Focus, 2008
The Fundamental Techniques of Classic Cuisine por The French Culinary InstituteCooking from a Professional Point of View, 2008
A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America por Rowan JacobsenReference, 2008
Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar Featuring the Origina por David WondrichWine and Spirits, 2008
A Love Affair with Southern Cooking: Recipes and Recollections por Jean AndersonAmericana, 2008
My Bombay Kitchen: Traditional and Modern Parsi Home Cooking por Niloufer Ichaporia KingAsian Cooking, 2008
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor por Peter ReinhartBaking and Dessert, 2008
The River Cottage Meat Book por Hugh Fearnley-WhittingstallCookbook of the Year, 2008
Alinea por Grant AchatzCooking from a Professional Point of View, 2009
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes por Shirley O. CorriherBaking, 2009
Beyond the Great Wall: Recipes and Travels in the Other China por Jeffrey AlfordInternational, 2009
The Fat Duck Cookbook por Heston BlumenthalPhotography, 2009
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes por Jennifer McLaganSingle Subject, 2009
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs por Karen PageReference and Scholarship, 2009
The Food You Crave: Luscious Recipes for a Healthy Life por Ellie KriegerHealthy Focus, 2009
How to Cook Everything Vegetarian por Mark BittmanGeneral Cooking, 2009
How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food por Mark BittmanGeneral Cooking, 2009
In Defense of Food: An Eater's Manifesto por Michael PollanWriting and Literature, 2009
Jane Grigson's Vegetable Book por Jane GrigsonCookbook Hall of Fame, 2009
Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook por Martha Hall FooseAmerican Cooking, 2009
WineWise por Steven KolpanBeverage, 2009
Ad Hoc at Home por Thomas KellerGeneral Cooking, 2010
Baking por James PetersonBaking and Dessert, 2010
Been Doon So Long: A Randall Grahm Vinthology por Randall GrahmBeverage, 2010
A Book of Middle Eastern Food por Claudia RodenCookbook Hall of Fame, 2010
The Country Cooking of Ireland por Colman AndrewsInternational, 2010
Encyclopedia of Pasta por Oretta Zanini De VitaReference and Scholarship, 2010
The Fundamental Techniques of Classic Pastry Arts por French Culinary InstituteCooking from a Professional Point of View, 2010
Love Soup por Anna ThomasBest Healthy Focus Cookbook, 2010
Pasta Sfoglia por Ron SuhanoskySingle Subject, 2010
Real Cajun: Rustic Home Cooking from Donald Link's Louisiana por Donald LinkAmerican Cooking, 2010
Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen por David SaxWriting and Literature, 2010
Seven Fires: Grilling the Argentine Way por Francis MallmannPhotography, 2010
The Essential New York Times Cookbook: Classic Recipes for a New Century por Amanda HesserGeneral Cooking, 2011
Four Fish: The Future of the Last Wild Food por Paul GreenbergWriting and Literature, 2011
Good to the Grain: Baking with Whole-Grain Flours por Kim BoyceBaking and Dessert, 2011
Meat: A Kitchen Education por James PetersonSingle Subject, 2011
Noma: Time and Place in Nordic Cuisine por Rene RedzepiPhotography, 2011
Oaxaca al Gusto: An Infinite Gastronomy (The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere) por Diana KennedyCookbook of the Year, 2011
Pig: King of the Southern Table por James VillasAmerican Cooking, 2011
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes por Mark BittermanReference and Scholarship, 2011
Secrets of the Sommeliers: How to Think and Drink Like the World's Top Wine Professionals por Rajat ParrBeverage, 2011
The Simple Art of EatingWell: 400 Easy Recipes, Tips and Techniques for Delicious, Healthy Meals (EatingWell) por Jessie PriceHealthy Focus, 2011
Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories por Grace YoungInternational, 2011
All About Roasting: A New Approach to a Classic Art por Molly StevensSingle Subject, 2012
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas por Brad Thomas ParsonsBeverage & Entertaining, 2012
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef por Gabrielle HamiltonWriting and Literature, 2012
The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong por Alan Wong2012
The Food of Morocco por Paula WolfertInternational, 2012
Home Cooking: A Writer in the Kitchen por Laurie ColwinCookbook Hall of Fame, 2012
Jeni's Splendid Ice Creams at Home por Jeni Britton BauerBaking and Dessert, 2012
Modernist Cuisine (six volume set) por Nathan MyhrvoldCooking from a Professional Point of View, 2012; Cookbook of the Year, 2012
More Home Cooking: A Writer Returns to the Kitchen por Laurie ColwinCookbook Hall of Fame, 2012
A New Turn in the South: Southern Flavors Reinvented for Your Kitchen por Hugh AchesonAmerican, 2012
Notes From A Kitchen: A Journey Inside Culinary Obsession (Slipcase Special Edition) por Jeff ScottPhotography, 2012
Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto por Michael RuhlmanGeneral, 2012
Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen por Heidi SwansonHealthy Focus, 2012
Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920 por Andrew HaleyReference and Scholarship, 2012
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World por Sandor Ellix KatzReference and Scholarship, 2013
Canal House Cooks Every Day por Christopher HirsheimerGeneral Cooking, 2013
Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today's Home Cook por Editors of Cooking Light MagazineFocus on Health, 2013
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza por Ken ForkishBaking and Dessert, 2013
Gran Cocina Latina: The Food of Latin America por Maricel E. PresillaCookbook of the Year, 2013
Jerusalem por Yotam OttolenghiInternational, 2013
Mastering the Art of Southern Cooking por Nathalie DupreeAmerican Cooking, 2013
Ripe: A Cook in the Orchard por Nigel SlaterSingle Subject, 2013
Roots: The Definitive Compendium with more than 225 Recipes por Diane MorganVegetable Focused and Vegetarian, 2013
Toqué! Creators of a New Quebec Gastronomy por Normand LapriseCooking from a Professional Point of View, 2013
What Katie Ate: Recipes and Other Bits and Pieces por Katie Quinn DaviesPhotography, 2013
Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours por Jancis RobinsonBeverage, 2013
Yes, Chef: A Memoir por Marcus SamuelssonWriting and Literature, 2013
The Art of French Pastry por Jacquy PfeifferBaking and Dessert, 2014
The Cocktail Lab por Tony ConigliaroBeverage, 2014
Culinary Birds: The Ultimate Poultry Cookbook por John AshSingle Subject, 2014
Every Grain of Rice: Simple Chinese Home Cooking por Fuchsia DunlopInternational, 2014
Gluten-Free Girl Every Day por Shauna James AhernFocus on Health, 2014
Historic Heston por Heston BlumenthalPhotography, 2014
The New Midwestern Table: 200 Heartland Recipes por Amy ThielenAmerican Cooking, 2014
René Redzepi: A Work in Progress por Rene RedzepiPhotography, 2014
Salt Sugar Fat: How the Food Giants Hooked Us por Michael MossWriting and Literature, 2014
Smoke: New Firewood Cooking por Tim ByresGeneral Cooking, 2014
Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time por Adrian MillerReference and Scholarship, 2014
Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes por Deborah MadisonVegetable Focused and Vegetarian, 2014
At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well por Amy ChaplinVegetable Focused and Vegetarian, 2015
Bar Tartine: Techniques & Recipes por Cortney BurnsCooking from a Professional Point of View, 2015
Butchering Poultry, Rabbit, Lamb, Goat, Port por Adam DanforthReference and Scholarship, 2015
Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing por Keith SchroederFocus on Health, 2015
Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours por Alice MedrichBaking and Dessert, 2015
Heritage por Sean BrockAmerican Cooking, 2015
In Her Kitchen: Stories and Recipes from Grandmas Around the World por Gabriele GalimbertiPhotography, 2015
The Kitchn Cookbook: Recipes, Kitchens, and Tips to Inspire Your Cooking por Sara Kate GillinghamGeneral Cooking, 2015
Liquid Intelligence: The Art and Science of the Perfect Cocktail por Dave ArnoldBeverage Book, 2015
The Third Plate: Field Notes on the Future of Food por Dan BarberWriting and Literature, 2015
Yucatán: Recipes from a Culinary Expedition por David SterlingInternational, 2015
Dorie's Cookies por Dorie GreenspanBaking And Dessert, 2017
Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat por Meike PetersGeneral Cooking, 2017
The Middle Eastern Vegetarian Cookbook por Salma Hage Vegtable Focused And Vegetarian, 2017
Milk. Made.: A Book About Cheese. How to Choose it, Serve it and Eat it. por Nick HaddowSingle Subject, 2017
The Oxford Companion to Cheese (Oxford Companions) por Catherine W. DonnellyReference And Scholarship, 2017
Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki por Martin CateBeverage, 2017
A Square Meal: A Culinary History of the Great Depression por Jane ZiegelmanWriting And Literature, 2017
Taste & Technique: Recipes to Elevate Your Home Cooking por Naomi PomeroyPhotography, 2017
Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan por Naomi DuguidInternational, 2017
BraveTart: Iconic American Desserts por Stella ParksBaking and Dessert, 2018
Champagne [Boxed Book & Map Set]: The Essential Guide to the Wines, Producers, and Terroirs of the Iconic Region por Peter LiemReference, History, and Scholarship, 2018
The Cooking Gene: A Journey Through African American Culinary History in the Old South por Michael W. TwittyWriting, 2018
Deepa's Secrets: Slow Carb New Indian Cuisine por Deepa ThomasHealth and Special Diets, 2018
Meehan's Bartender Manual por Jim MeehanBeverage, 2018
Modernist Bread por Nathan MyhrvoldRestaurant and Professional, 2018
Nopalito: A Mexican Kitchen por Gonzalo GuzmánInternational, 2018
The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles por Andrea NguyenSingle Subject, 2018
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking por Samin NosratGeneral Cooking, 2018
The Sioux Chef's Indigenous Kitchen por Sean ShermanAmerican Cooking, 2018
Six Seasons: A New Way with Vegetables por Joshua McFaddenVegetable-Focused Cooking, 2018
Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine por Edward LeeWriting, 2019
Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (California Studies in Food and Culture) por Anna ZeideReference, History, and Scholarship, 2019
Coctail codex : fundamentals, formulas, and evolutions por Alex DayBook of the Year, 2019
Eat a Little Better: Great Flavor, Good Health, Better World por Sam KassHealth and Special Diets, 2019
Feast: Food of the Islamic World por Anissa HelouInternational, 2019
Goat: Cooking and Eating por James WhetlorSingle Subject, 2019
Harlem between Heaven and Hell por Monique M. TaylorAmerican, 2019
Milk Street: Tuesday Nights: More than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast por Christopher KimballGeneral, 2019
Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables por Ilene RosenVegetable-Focused Cooking, 2019
SUQAR: Desserts & Sweets from the Modern Middle East por Greg MaloufBaking and Desserts, 2019
Tokyo New Wave: 31 Chefs Defining Japan's Next Generation, with Recipes por Andrea FazzariPhotography, 2019
Wine Folly: Magnum Edition: The Master Guide por Madeline PucketteBeverage, 2019
Yardbird: Yakitori: Chicken on Charcoal por Matt AbergelRestaurant and Professional, 2019
American Sfoglino: A Master Class in Handmade Pasta por Evan FunkePhotography, 2020
Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer por Bren SmithWriting, 2020
Ethiopia: Recipes and Traditions from the Horn of Africa por Yohanis GebreyesusInternational, 2020
Gluten-Free Baking At Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More por Jeffrey LarsenHealth and Special Diets, 2020
Jubilee: Recipes from Two Centuries of African-American Cooking: A Cookbook por Toni Tipton-MartinAmerican, 2020
Living Bread por Daniel LeaderBaking & Desserts, 2020
The NoMad Cocktail Book por Leo RobitschekBeverage with Recipes, 2020
Pasta Grannies: The Official Cookbook: The Secrets of Italy's Best Home Cooks por Vicky BennisonSingle Subject, 2020
Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook por Carla Lalli MusicGeneral, 2020
The Whole Fish Cookbook: New Ways to Cook, Eat and Think por Josh NilandBook of the Year, 2020
Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar por Amy ChaplinVegetable-Focused Cooking, 2020
The whole okra : a seed to stem celebration por Chris SmithReference, History, and Scholarship, 2020
The World Atlas of Wine 8th Edition por Hugh JohnsonBeverage without Recipes, 2020

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