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München, Prestel, 1959, in-8, cartone editoriale, pp. 60. Con 48 tavole in b.n., 4 a colori ed illustrazioni nel t.
Fine Turkish Paperback. Roy. 8vo. (23 x 16 cm). In Turkish. [viii], 179 p., color and b/w ills. Et Mamülleri Üretimi ve Muhafazasi. Seminer, 7-8 Ekim 1986.
328BBParis, Gauthier- Villars, 1876. 8°. VIII, 387 (1), 4 S. (Anzeigen). Mit 12 lithogr. Tafeln und 85 Textillustr. Halblederband mit reicher Rückenvergoldung.
Eleventh edition, carefully revised, 8vo, 24pp., cont. half calf, marbled boards, upper hinge split, red morocco spine label for each title lettered in gilt, (bound with the below.) FELLOWES (William Dorset) Narrative of the Loss of His Majesty's Packet The Lady Hobart, on an Island of Ice in the Atlantic Ocean, 28th of June 1803... London: Printed for John Stockdale, 1803. Sixth edition, 46, [2]pp. [MILES (William Augustus)] A Letter to the Prince of Wales, on a Second Application to Parliament, to Discharge Debts wantonly contracted since May, 1787. Printed for J. Owen, [1795.] Tenth edition, [4], xxiii, [1], 83, [1]pp. [STEPHEN (James)] The Dangers of the Country. By the Author of War in Disguise. London: Printed for J. Butterworth, 1807. Second edition, xvi, 163, [1]pp.
6830New York: Cultural Division of the French Embassy 2 copies of this exhibition of art catalogue: 22 pages black and white plate pages interleaved with the text; Introduction by Rene de Messieres in French and English translation; Exhibition held November 29-January 30 c. 1960; from the collection of culinary arts writer and chef Jules Bond who was an accredited lender to the exhibit acknowledged at the preface; laid-in is a letter on the letterhead of the Belgian Endive Association dated November 2 1960 to Mr. Bond concerning a recipe for "Endive Ardennes" and an interesting anecdote that Chef Bond provided for a Chicago luncheon the Association was sponsoring with a copy of the recipe and the incident reffered to; some spine ends tips wear to illustrated paper wrap covers; a few items "ticked off" in catalogue; good condition overall an interesting association from this collection. Soft Cover. Good. Cultural Division of the French Embassy Paperback books
hardcover pages: 168,format: 23 x 28 cm, language: English. fine condition !!! ISBN 9789460580789. This book contains an effervescent mix of sparkling and sustainable business concepts in the domain of food and drink. Despite the diverse range of companies featured, there is one thing which binds them: for all these brands, realizing one?s ambitions goes hand in hand with a deep respect for the world in which we live. A respect which expresses itself in magnificently designed packaging, store architecture that changes depending on the location, or products that are healthy both for people and their environment. From restaurants and take-aways to diverse products and services, available either at the supermarket or only online. Every concept presented in the book is accompanied by extensive visual material along with an interview with the brains behind it. Each chapter presents a variety of concepts on themes ranging from fast food, food to go, urban farming, retail concepts?. This beautifully presented book provides a wealth of inspiration for marketeers, designers, entrepreneurs and lovers of food in general. photography: misc. graphic design: Touch De Clercq #
Milano, Edizioni A. Fattorini, (1968), in-8 cartonatura editoriale figurata, pp. 186, (6). Con illustrazioni n.t.
8vo., First Edition, with plates; burgundy cloth, gilt back, a fine copy in unclipped dustwrapper. A PRESENTATION COPY FROM THE AUTHOR WITH HIS SIGNED HOLOGRAPH INSCRIPTION ON FRONT FREE ENDPAPER. The story of the rise to fame of Pires, his family and the hugely popular and successful Butcher's Arms at Priors Hardwick in Warwickshire
(Milano), Longanesi, (1980), in-16, br., pp. 255.
19211100366Hamburg, Hartung, 1921. 56 S. m. zahlr. Abb. OKart. (Titel u. Umschlaginnenseite fleckig).
1990CUI78MEditions J.P. Hubert1990. Collection les grands chefs. un volume in-4°(31x24,5cm). cartonnage couleurs d'éditeur sous étui cartonné. 105p. Superbes illustrations hors-texte en couleurs.
19663554907241761966. Oudaia-Rabat 1966. Seventh Edition print run 5000 copies on the presses of the Agdal Printing House in Rabat. A softback. Quarto. 209 pages. Not issued with a dustwrapper. Illustrations by J. E. Laurent. A VG copy. Front cover illustration of an Oriental Scene. Quite rare. In French. Photographs/scans available upon request. unknown
Coral Gables, Florida, Text House, 1946, in-8, tela editoriale, titolo oro, pp. XI, 113, (5). Con 55 illustrazioni in b.n. (foto degli autori), a corredo di altrettante schede descrittive dei vari frutti tropicali originali o in uso nelle Bahamas, con note storiche ed uso culinario.
New New English Original bdg. with original dust wrapper. In original soft box. 4to. (34 x 24.5 cm). 182 p. In Turkish. Ills. Findik serdim harmana: Türk findiginin öyküsü.
Very Good English Paperback. Pbo. Roy. 8vo. (24 x 17 cm). In English and Turkish. 372 p., color ills. First International Food Congress., Turkey, 25-30 September, 1986.= Birinci Milletlerarasi Yemek Kongresi., Türkiye, 25-30 Eylül, 1986. COOKERY Food culture Turkish cuisine Recipes.
1916355490723608London: Pearson 1916. First Edition. Hard Cover. London: C. Arthur Pearson Ltd 1916. First UK Edition. Publisher's original decorative red cloth lettered in black. Advertisements to both set of end-papers page block toned throughout due to the poor quality of paper used a neat name in ink to the half-title a few leaves very slightly chipped or frayed at edges. Cloth somewhat marked faded spine a little worn with some fraying and a couple of tiny holes. The "Home Notes" Books No. 4. No dustwrapper. Inexplicably uncommon. At the time of listing we can no other example listed on the web. Photographs/scans available upon request Pearson hardcover
New English Paperback. Roy. 8vo. (24 x 17 cm) Proceedings in English and Turkish. [12], 500 p., color and b/w ills. 1000 copies were printed. First Symposium on the Turkish (Ottoman) Culinary Culture.= I. Türk Mutfak Kültürü Sempozyumu (Osmanli Mutfak Kültürü). 14-15 Ekim 2010, Bilecik. COOKERY Food culture Ottoman Palace Social history Traditional Turkish cuisine.
4to., First Edition, with 8 coloured plates and numerous line illustrations in the text; cloth, gilt back, a very good, clean copy in the dustwrapper. Grigson's classic collection is very scarce in this condition.
19121100486Berlin, Puttkammer u. Mühlbrecht, 1912. 12, 171, (5) S., 8 Taf. (1 farb. Falttaf.). Hlwd (St. auf Titel u. S. 1, m. Anstreichungen).
A HOLOGRAPH MANUSCRIPT COOKBOOK INITIALED TWICE BY FRANZ TOUSAINT (1879-1955), famed Orientalist author, poet, screenwriter, and translator. The title-page asserts that "Aucune de ces recettes ne se trouve dans un livre de cuisine". The preface (initialed by Toussaint) asserts that Toussaint's great-grandfather, the GÈnÈral Baron Toussaint (1772-1827) was friends with Grimod de la ReyniËre (they lived in the same building on the Champs-ElysÈes, a building that later became the American Embassy). Many of the recipes date to the 1820s and earlier. A later note in Toussaint¥s hand, after the preface: "Recettes relues en pleine famine, 1944." An inserted slip (dated 1949 and initialed by Toussaint) adds: "Ce carnet ne doit Ítre prÍtÈ ‡ personne, quelle que soit la personne et quel que soit le prÈtexte." 43 pages of French recipes follow, written in ink in Toussaint¥s minuscule but extremely clear and legible hand ("La seule vraie recette pour la bouillabaisse", "truffes ‡ la marÈchale", "poulet ‡ la mistral", "la bÈcasse Louis XV", and many, many others. Four blank leaves follow (obviously left blank so more French recipes could be included, if necessary. Then there are 3 pages of Turkish and Arab recipes, 2 blank leaves, and one page of rice dishes. Then a blank leaf and a tomato recipe. Then two blank leaves, then a bound-in ticket to the "Exposition coloniale internationale" held in Paris in 1931 (!), then seven more blank leaves. Then 7 pages of sauce recipes, then another blank leaf. Then 2 pages of recipes for stuffings and then 5 more blank leaves. Then a page with recipes for crËme anglaise and crËme au chocolat and then 4 more blank leaves. Then 3 pages of dessert recipes (including "PÍches en seins de VÈnus" and then another blank leaf. Then a page of recipes for "oranges confites" and "jus d'oranges [sic] confit", and then 5 more blank leaves. Then 4 pages of recipes for coctails, and then 7 more blank leaves. And finally a table of wines, followed by 2 final blank leaves. On fine Sorel-Moussel wove paper with a moleskine-type cover, with Toussaint's bookplate and inkstamp on preliminary blank. 12mo (17.5 x 11 cm). Tiny traces of wear to binding, else FINE AND BRIGHT. Unique, and worthy of publication.
1934355490723575London: Cape 1934. First Edition. Hard Cover. Dust Jacket. First UK Edition. Publisher's ochre-coloured boards with green lettering to the spine. Dustiness to the top-edge; some faint foxing to the fore-edge overall VG indeed. No inscriptions. The dustwrapper is price-clipped to the front flap rubbed to the spine edges and the head and tail of the spine which is also a bit darkened. No loss to the dustwrapper. Photographs/scans available upon request. Cape hardcover
Bussum, C.A.J. van Dishoeck, (1966), in-8, br., pp. 80. Con figure e tavole a colori.
Paperback,Languages: English, French , VI+341 p., 7 b/w ill., 170 x 244 mm. ISBN 9782503571706. Table of Contents Pour une histoire des cuisiniers et cuisinieres / Towards a History of Cooks Florent QUELLIER, Pour une histoire majoritaire des cuisiniers et des cuisinieres Maria Jose GARCIA SOLER, Les professionnels de la cuisine dans la Grece ancienne : de l?abatteur au chef Christophe BADEL, Le cuisinier romain : ars ou ministerium ? Nelly LABERE, La figure du cuisinier dans les nouvelles du Moyen Age Limor YUNGMAN, Beyond Cooking: The Roles of Chefs in Medieval Court Kitchens of the Islamic East Yann MOREL, Etre cuisinier dans l?hotel des ducs de Bourgogne au XVe siecle Antonella CAMPANINI, Le cuisinier entre la plume et le fourneau (Italie, XVe ? XVIe siecle) Fabienne HENRYOT, Le saint devant ses marmites. Les vertus du cuisinier dans l?hagiographie moderne Anne MONTENACH, Etre cuisinier a Lyon aux XVIIe et XVIIIe siecles : contours et enjeux d?un metier de bouche Charlotte BELLAMY, French Cooks in Sweden (1740-1820) Patricia VAN DEN EECKHOUT, The Parisian Cooks? Union and Chefs de Cuisine (1880s-1930s): Arch-enemies or Allies? Alain DROUARD, Cuisiniers et cuisinieres de maison bourgeoise (France, XIXe-XXe siecle) Matthieu AUSSUDRE, Andre Guillot : cuisinier de maison bourgeoise, precurseur de la Nouvelle Cuisine ? Jeremie BRUCKER, En toques ! L'apparence des cuisinier-e-s, entre pratiques et representations en France (XIXe- XXe siecle)
4to, frontis., 60 illustrs., orig. wrappers, 767 items.
8vo., First Edition, with 8 coloured plates and 148 monochrome illustrations in the text; original green cloth, gilt back, green endpapers, a near fine copy in unclipped dustwrapper. The author's first book, and a landmark in the 'rediscovery' of the wild foods of the countryside. Mabey catalogues and details the edible roots, stems, leaves, flowers and fruits of all-but-forgotten common plants. In all over 300 species are described, of which 90 are illustrated in colour and 148 in Blamey's wonderfully detailed pen-and-ink illustrations. The work proved a seminal study, inspiring and influencing many other writers both on natural history and cookery. It has been many times reissued in a variety of formats but the original edition is very scarce indeed in anything like this condition.