1 540 résultats
424 pages. eng
8vo., First Edition thus, with large folding coloured plate, neat contemporary signature on front free endpaper; brown cloth, gilt back, a very good, bright, clean copy in unclipped dustwrapper. Bright copy of this early monograph, first published by Frewin in the previous year.
Roma, Fondazione Ernesta Besso, 1966, in-8, br., pp. 295. Con numerosi disegni nel testo. Invio autografo dell'A.
New English Paperback. Pbo. Oblong large 8vo. (23 x 23 cm). Color ills. In English. 283 p. 500 years of Ottoman cuisine. Ottoman cuisine was a culinary culture which grew from the 15th century onwards and was shaped by an élite group, who lived in and around Istanbul's Palace, an élite who took pleasure in good food. This culture included everything from the ingredients used to the methods of cooking and from the kinds of food eaten to the eating habits, table manners, and the type of kitchens where the food was prepared. The first part of the book looks at the elements which comprise Ottoman cuisine, and in the second part you will find a selection of recipes. The book deals with the cuisine of the Ottoman palace and élite society, and not the modest fare of the ordinary people. As in all societies, there was a considerable difference between the food culture of the Ottoman palace and that of the ordinary people, and there were also differences between the cuisine of Istanbul and the cuisines of other regions. The rather humble fare of the lower strata of society and recipes for it is a subject for another book, and one which I fear will present quite a challenge to its author, since it is unlikely that anyone would have taken the time to write down the plain combinations of foods eaten by the common people. Another point worth noting is the period covered by the book. Since the geographical area in question and its social limits are clearly defined, so too is the time frame: Istanbul was the capital of the Ottoman Empire from May 29th, 1453 to September 13th, 1923, and it is the development of Ottoman cuisine within this time frame that I aim to introduce to you
Hardcover, 176 pagina's, Nederlands, 310 x 240 mm, boek in prima staat, met kleurrijke foto's om honger van te krijgen, . ISBN 9789020973495. Zoete desserts kun je perfect combineren met wijn, mits je een aantal regels in acht neemt. Na de succesboeken Groenten & wijn, Kaas & wijn, Vis & wijn en Vlees & wijn neemt auteur Marc Declercq de combinatie van nagerechten en wijn onder de loep. Als smaakmaker biedt hij een overzicht van de zoete wijnen en schetst hij de ontwikkeling van desserts van vroeger tot nu. Sommelier William Wouters geeft op zijn beurt de best passende dessertwijnen weer. Marc Declercq pakt vervolgens uit met diverse toppatissiers uit binnen- en buitenland: klinkende Belgische namen als Pierre Marcolini, Gunther Van Essche van Del Rey, Philippe Vandecappelle van huis Mahieu en Thierry Wynant van banketbakkerij De Baere lichten hun liefde voor het vak toe en geven telkens vier huisrecepten prijs. Daarnaast komen ook de Nederlandse gevestigde waarden Adriaan van Haarlem (Huize van Wely) en Jeroen Goossens (Crème de la crème) aan bod, naast de Franse toppatissiers Christophe Michalak (Plaza Athenée, Parijs) en Arnaud Larher (Le Péché Mignon, Parijs). Roger van Damme, de peetvader van de moleculaire patisserie, sluit deze indrukwekkende lijst af. Ook de jonge generatie krijgt een eervolle plaats in het boek: Ann en Els Decoen vertellen hoe je zonder gebruik van bakmengsels klassieke recepten bereidt, zoals een eclair, een rijsttaart, een merveilleux of een javanais. Fotograaf Frank Croes legt alle heerlijkheden tot in de kleinste details vast.
56427, Lannoo 2008, 2008 Hardcover, 176 pagina's, Nederlands, 310 x 240 mm, boek in prima staat, met kleurrijke foto's om honger van te krijgen, . ISBN 9789020973495.
1987CUI95MFleurus Idées. 1987.In-8° cartonné par l'éditeur, 124pp. richement illustrées par des photos en couleurs.
1981CUI228MInterpress. 1981. Hardcover Octavo 303 pages. Pictorial hard boards.
2012CUI2227MAUBERON, 2012. In-8° carré broché de 143pp. largement illustrées à couleur.
8vo., First Edition; original printed wrappers, a near fine copy. EXTREMELY SCARCE.
Firenze, nella stamperia Fabbrini, 1832, in-8, br. edoriale con fregi tipografici, pp. 15, [1]. "In diverse ore a solo oggetto d'ingannare l'ozio raccolsi una quantità di cognomi [...] i quali accordati e sistemati insieme, mi condussero alla meta del bramato intento cioè di formare un pranzo immaginario, come altresì gli oggetti accessori, necessari per il medesimo [...]". Lievi fioriture. Ex-libris Gerini. Prima edizione di questa rara curiosità gastronomica.
Firenze, tip. di Eusebio Forti, 1863, in-8 piccolo, opuscolo nato senza brossura, pp. 15, [1]. Rara curiosità gastronomica.
20223554907242472022. First Edition. Hard Cover. Dust Jacket. Signed by Author. Victoria Australia: Hardie Grant Books 2022. First Edition. SIGNED & INSCRIBED BY THE AUTHOR TO BRITISH EDITOR AND FOOD WRITER JILL NORMAN. A fine copy in a near fine slightly spine-faded dustwrapper. Inscribed by Greg Malouf: "For Jill/ Very much looking forward/ to working with you./ don't worry I do not/ have a temper/ Inshallah!/ Greg Malouf" and also signed below by the co-author Lucy Malouf. Wonderful provenance. Photographs/scans available upon request. hardcover
MIlano, Diakronia, 1994, in-8, br., pp. 79. Con ill. in b.n. e a col. (Collana “La Cucina Narrata”).
Firenze, Edizione L.A.N., 1990, in-8, br. edit. ill. a col., pp. 127, (1). Con numerose ricette, anche regionali.
In Ferrara, per Francesco Suzzi stampator camerale, 1640, in-folio piccolo, legatura coeva in piena pergamena floscia, piatti inquadrati da filetto dorato, singoli ferri floreali agli angoli interni della cornice e al centro dello specchio (macchie alla pergamena), pp. [4], 28, 268. Solo prima parte: l'anno successivo fu pubblicata la seconda (Parte seconda, Il Gualengo): cfr. Westbury p. 138 e Vicaire 549. Haym p. 602, n. 9. Comunque molto raro.
4to, frontis., 60 illustrs., orig. wrappers, 767 items.
8vo., First Edition, with portrait frontispiece and plates; blue-green cloth, gilt back, ochre top, a very good, bright, clean copy in unclipped dustwrapper, the latter very lightly rubbed at extremities.
24700Montréal Magasins E-M Stores
058206Paris Bernardin-Béchet et fils, éditeur, sans date 0 in 12 (19x11,5) 1 fort volume reliure pleine percaline rouge de l'éditeur, frontispice, 462 pages, illustré d'environ 300 figures dans le texte en noir, et de trois planches hors-texte. Vingt deuxième édition. Bel exemplaire, reliure très fraîche ( Photographies sur demande / We can send pictures of this book on simple request )
69318, , 2012 ?Softcover, 462 pages, 15 x 10.5 cm, French. *New. ISBN 9791020800008.
Roy. 8vo., First Edition; red cloth, gilt back, a near fine copy in dustwrapper. A standard reference.
4to, xxiv,197pp., frontis., 24 illustrs., orig. cloth, d.w. The book is based on exhaustive research in libraries on both sides of the Atlantic which possess important holdings.
London, Collins, 1973, in-8, cartone editoriale, con sovraccoperta, pp. 234. Con vignette e ritratto dell'A.
19013554907242441901. First Edition. Hard Cover. New York and London: Physical Culture Publishing Co 1901. First Edition. Publisher's full brown cloth binding with very faded but still visible white lettering on spine. A clean tight and unmarked copy. 249pp. index advertisements. No inscriptions. Slightly soft spine tips. A VG or slightly better copy. No dustwrapper. Quite uncommon. Photographs/scans available upon request. hardcover
