1 540 résultats
27745Paris Librairie Larousse 1953 in 4 (25x20) 1 volume reliure simili-cuir bordeaux de l'éditeur, dos et plat supérieur ornés d'un écusson titré doré [2] 856 pages, avec de nombreuses photographies en noir et blanc dans le le texte, et planches hors-texte en couleurs. Portrait de l'auteur par G.Villa imprimé au verso du titre. A la gloire de la cuisine française et des grands vins de France.A la gloire de la cuisine française et des grands vins de France; Le protocole de la table; Le décor de la table; Le service de la table; Le service des vins; Les principaux grands vins de France; Qualité des grands vins de France; Préceptes et maximes. Potages et soupes;Sauces; Hors-d'oeuvre et et entrées; Oeufs; Poissons, Crustacés et mollusques; Volailles; Boucherie; Gibier; Légumes; Fromages; Glaces et entremets glacés; Entremets, Pâtisserie; Confiserie - petits fours; Boissons; Menus; Lexique des principaux termes de cuisine; Liste des auteurs; Table alphabétique des recettes. Edition originale. Maurice-Edmond Sailland, dit Curnonsky. Bel exemplaire ( Photographies sur demande / We can send pictures of this book on simple request )
12959Paris Typo. Firmin-Didot et Cie 1935 in 8 1 volume broché, 380 pages, avec de nombreuses illustrations hors-texte, petite restauration ancienne sans manque sur la pliure du plat supérieur de la couverture. Tirage limité à 585 exemplaires numérotés, un des 550 exemplaires numérotés sur velin d'Arches. Envoi autographe signé de P. Andrieu, daté 1935. Bon exemplaire ( Photographies sur demande / We can send pictures of this book on simple request )
16836Paris - Londres Editions de l'Ecu de France 1938 in 4 carré (21,5x19,5) un fascicule broché, couverture rempliée; Curnonsky, 1872-1956. Plaquette mise en page et imprimée par GLM, en décembre 1938. Bel exemplaire ( Photographies sur demande / We can send pictures of this book on simple request )
8vo., First Edition, with numerous photographs in the text, neat inscription on front free endpaper; red cloth, gilt back, patterned endpapers, a near fine copy in unclipped dustwrapper.
Scholar's initial to inner cover (Jenifer Neils). Else very faint shelfwear. ; 0.92 x 9.18 x 6.11 Inches; 320 pages; Cheese, wine, honey and olive oil--four of Greece's best known contributions to culinary culture- -were already well known four thousand years ago. Remains of honeycombs and of cheeses have been found under the volcanic ash of the Santorini eruption of 1627 BC. Over the millennia, Greek food diversified and absorbed neighboring traditions, yet retained its own distinctive character. In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He begins with the tunny fishers of the neolithic age, and traces the story through the repertoire of classical Greece, the reputations of Lydia for luxury and of Sicily and South Italy for sybaritism, to the Imperial synthesis of varying traditions, with a look forward to the Byzantine cuisine and the development of the modern Greek menu. The apples of the Hesperides turn out to be lemons, and great favour attaches to Byzantine biscuits. Fully documented and comprehensively illustrated, scholarly yet immensely readable, Siren Feasts demonstrates the social construction placed upon different types of food at different periods (was fish a luxury item in classical Athens, though disdained by Homeric heroes? ). It places diet in an economic and agricultural context; and it provides a history of mentalities in relation to a subject which no human being can ignore.
Very faint foxing. 1 corner lightly edgeworn. ; 0.92 x 9.18 x 6.11 Inches; 320 pages; Cheese, wine, honey and olive oil--four of Greece's best known contributions to culinary culture- -were already well known four thousand years ago. Remains of honeycombs and of cheeses have been found under the volcanic ash of the Santorini eruption of 1627 BC. Over the millennia, Greek food diversified and absorbed neighboring traditions, yet retained its own distinctive character. In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He begins with the tunny fishers of the neolithic age, and traces the story through the repertoire of classical Greece, the reputations of Lydia for luxury and of Sicily and South Italy for sybaritism, to the Imperial synthesis of varying traditions, with a look forward to the Byzantine cuisine and the development of the modern Greek menu. The apples of the Hesperides turn out to be lemons, and great favour attaches to Byzantine biscuits. Fully documented and comprehensively illustrated, scholarly yet immensely readable, Siren Feasts demonstrates the social construction placed upon different types of food at different periods (was fish a luxury item in classical Athens, though disdained by Homeric heroes? ). It places diet in an economic and agricultural context; and it provides a history of mentalities in relation to a subject which no human being can ignore.
New English Paperback. Pbo. Oblong 4to. (21 x 30 cm). In French and Turkish. 109, [3] p., color and b/w ills. "Daniel Colagrossi est photographe, dessinateur mais egalement cuisinier. Tres jeune, c'est la decouverte d'un livre de cuisine illustre qui donne a Daniel Colagrossi envie de devenir cuisinier. Il devient photographe, rencontre le celebre photographe Robert Doisneau grace a l'ecrivain Robert Gireaud. Et, c'est en assistant a une exposition d'Hokusai que Daniel Colagrossi commence a dessiner a l'encre de chine et a l'encre coloree. C'est cette technique qu'îl utilise pour illustrer ses recettes. Ce catalogue accompagne l'exposition Dessins Cuisines presentee par le lycee Notre Dame de Sion a Istanbul. Il reunit la centaine de dessins exposes, dont une vingtaine de recettes traduites pour l'occasion en turc.".
New English Paperback. Pbo. Oblong 4to. (21 x 30 cm). In French and Turkish. 109, [3] p., color and b/w ills. "Daniel Colagrossi est photographe, dessinateur mais egalement cuisinier. Tres jeune, c'est la decouverte d'un livre de cuisine illustre qui donne a Daniel Colagrossi envie de devenir cuisinier. Il devient photographe, rencontre le celebre photographe Robert Doisneau grace a l'ecrivain Robert Gireaud. Et, c'est en assistant a une exposition d'Hokusai que Daniel Colagrossi commence a dessiner a l'encre de chine et a l'encre coloree. C'est cette technique qu'îl utilise pour illustrer ses recettes. Ce catalogue accompagne l'exposition Dessins Cuisines presentee par le lycee Notre Dame de Sion a Istanbul. Il reunit la centaine de dessins exposes, dont une vingtaine de recettes traduites pour l'occasion en turc.".
1992CUI216MLAFFONT Robert. 1992. In-8. Relié. 224 pages. Nombreuses planches de photos et quelques-unes d'illustrations en noir et blanc et en couleurs hors-texte.
19854729DB2. Auflage. 1985. 20 x 20 mm.5 214 S. mit sieben Illustrationen. Geprägter Lederband in Kunstlederschatulle.
8vo., First Edition thus, with frontispieces, illustrated titles and illustrations in the text; handsomely bound in dark red full crushed morocco, sides with gilt frame border, back with raised bands, second and fourth compartments lettered and ruled in gilt, all other compartments tooled in gilt, gilt top, hand-made endpapers, ribbon marker, a most attractive copy ideal as a gift or for presentation. Two of David's mighty trilogy in a single volume for the first time. Collects 'A Book of Mediterranean Food' (second edition with revisions, 1958) and 'French Country Cooking' (second edition with revisions, 1958). All the wonderful Minton illustrations are preserved. AN ELEGANT COPY OF AN EDITION NOW SCARCE IN ITS OWN RIGHT.
8vo., with coloured frontispiece, 8 coloured plates and numerous illustrations in the text; pictorial boards, green cloth back lettered in gilt, green endpapers, a near fine copy in publisher's board slip-case.
8vo., Sixth Impression, on laid paper, with illustrated title and numerous illustrations (several full-page) in the text, some faint offsetting to free endpapers, fore-edges very lightly age-soiled; original orange cloth, backstrip blocked and lettered in gilt and brown, a very good, bright, clean copy. DAVID'S FIRST BOOK, AND THE FIRST OF THE THREE VOLUMES THAT WOULD CHANGE ENGLISH COOKING FOR EVER. Lehmann's first edition of 1950 was a small print run, in relative terms expensive and tended to appeal primarily to the converted. It was also the work that combined for the first time David's highly characteristic style with Minton's wonderfully complementary illustrations. Certainly it can be argued that this is the most influential English cookery book of the twentieth century. EARLY IMPRESSIONS ARE SCARCE, ESPECIALLY IN THIS CONDITION.
8vo., Second Impression, on laid paper, with frontispiece, illustrated title and numerous illustrations (several full-page) in the text; original grey tweed cloth, backstrip blocked in brown and lettered in gilt, a remarkably bright, clean, crisp copy in price-clipped dustwrapper, the latter very lightly chafed at extremities. Published eight months after the first edition. DAVID'S FIRST BOOK, AND THE FIRST OF THE THREE VOLUMES THAT WOULD CHANGE ENGLISH COOKING FOR EVER. Lehmann's first edition of 1950 was a small print run, in relative terms expensive and intended to appeal primarily to the converted. Dedicated to Veronica Nicholson, it was also the work that combined for the first time David's highly characteristic style with Minton's wonderfully complementary illustrations. Certainly it can be argued that this is the most influential English cookery book of the twentieth century. EXTREMELY SCARCE IN ANYTHING LIKE THIS CONDITION
4to., with a coloured frontispiece, coloured plates and numerous illustrations in the text; red pictorial boards, backstrip lettered in white, red endpapers, a near fine copy in unclipped dustwrapper. Lavishly illustrated reissue of the author's first book, with Minton's original illustrations augmented by well-chosen plates by Old and Modern Masters. David contributes a new introduction written expressly for this edition; in it she provides a fascinating and hard-hitting account of her publishing history. The introduction to the original edition of 1950 is preserved. A well-produced and respectful version of one of the first of the author's three cookery books that changed English cooking forever. NIOW SCARCE IN ITS OWN RIGHT.
8vo., Second Impression, with frontispiece and illustrations in the text, neat inscription on front free endpaper; black cloth, backstrip lettered in silver, a near fine copy in unclipped dustwrapper. Published a year after the first edition. Collects a variety of articles, reviews and travel pieces all in the author's inimitable style. Increasingly elusive in this condition.
8vo., First Edition, with frontispiece, illustrations in the text and pictorial endpapers; black cloth, backstrip lettered in silver, a near fine copy in unclipped dustwrapper. Collects a variety of articles, reviews and travel pieces all in the author's inimitable style. INCREASINGLY SCARCE IN THIS CONDITION.
8vo., First Edition, with illustrations in the text tiny signature on front wrapper; original pictorial wrappers, radial corners, comb-bound as issued, a near fine copy. One of a short series of pamphlets produced by David for the cookware manufacturer. SCARCE IN THIS CONDITION.
8vo., original printed wrappers, wire-stitched as issued, covers lightly age-marked else a very good, clean copy. One of a short series of pamphlets produced for sale at David's shop in Bourne Street near London's Sloane Square. SCARCE IN THIS CONDITION.
8vo., with illustrations in the text; original cloth, covers very lightly age-marked else a very good, clean copy in dustwrapper, the latter lightly chipped at extremities. A valuable compilation of the author's scarce first, second and fourth titles, first published in 1950, 1951 and 1955 respectively. Published simultaneously with the Jill Norman edition. Now difficult to find in its own right and far scarcer than the US (Knopf) edition.
8vo., Fifth Paperback Impression, with numerous illustrations in the text and pictorial endpapers; original pictorial wrappers, a near fine copy. David's classic text was first published in 1977, with the paperback edition following in 1979.
8vo., First Edition, with illustrated title, numerous illustrations in the text and pictorial endpapers; brown tweed cloth, gilt back, top and fore-edge lightly spotted else a near fine copy in unclipped dustwrapper. SCARCE IN THIS CONDITION.
8vo., Third Impression, on laid paper, with frontispiece, illustrated title, and numerous full-page and smaller illustrations in the text, some light offsetting from fold-ins to free endpapers, fore-edges very lightly speckled; original holland cloth, gilt back, a very good, bright, clean copy in bright, clean, unclipped dustwrapper, the latter chipped with minor loss (just affecting lettering) at head of backstrip and with small loss at upper edge of rear panel. Published nine months after the first impression. David's second book, and to many the finest of the three classic titles that changed the nature of English cookery for ever. In common with her first work 'A Book of Mediterranean Food' this volume is greatly enhanced by the wonderful Minton illustrations. All early issues are very scarce in anything like this condition.
8vo., Second Impression, on laid paper, with frontispiece, illustrated title, and numerous full-page and smaller illustrations in the text, small, neat contemporary signature on front free endpaper, fore-edge very lightly speckled; original holland cloth, gilt back, a very good, bright, clean copy in bright, clean unclipped dustwrapper, the latter chipped (just affecting lettering) at head and tail of backstrip. Published four months after the first impression. David's second book, and to many the finest of the three classic titles that changed the nature of English cookery for ever. In common with her first work 'A Book of Mediterranean Food' this volume is greatly enhanced by the wonderful Minton illustrations. All early issues are very scarce in anything like this condition
8vo., Second Edition, on laid paper, with frontispiece, illustrated title, and numerous full-page and smaller illustrations in the text, some relevant annotations in pencil to several recipes; original olive cloth, backstrip blocked in red and lettered in gilt, a very good, firm copy in unclipped dustwrapper, the latter browned at fold-ins, rubbed at joints, and mildly browned at backstrip. SIGNED BY THE AUTHOR ON HALF-TITLE in the usual blue ink with double line. David's second book, fitst published in 1951 and to many the finest of the three classic titles that changed the nature of English cookery for ever. In common with her first work 'A Book of Mediterranean Food' this volume is greatly enhanced by the wonderful Minton illustrations, particularly the artwork for the wrap-around dustwrapper. In this second edition (from Macdonald rather than Lehmann) David adds a new Preface explaining the scope of the work, and excludes certain details relative to wartime rationing as no longer necessary. SIGNED COPIES OF DAVID'S WORKS ARE VERY SCARCE.
