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Premis literaris: James Beard Foundation Award

Les cobertes dels títols premiats

Obres (214)

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

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