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19601101332Hamburg, Planten un Blomen, 1960). Gr.-8vo. 112 S. m. wenigen Abb., 1 gefalteter Plan. OKart.
AN EXTRAORDINARILY RARE EXAMPLE OF PRINTING ON VELLUM. The menu of the International Parchment Convention Dinner held at Claridge's on the evening of May 19th, 1955. 4 leaves printed on one side only. Quite a luxurious meal, as one would expect at Claridge's, featuring Beluga caviar, crevettes de MorÈcambe, expensive wines, etc. This copy printed for Mr F. Lund (name neatly calligraphed on cover). Printed thoughout in blue and black. Image of the Tower of London on the cover. 4to. Tasseled string tie. FINE AND BRIGHT, WITH NO DEFECTS. Menus printed on vellum or parchment are of the greatest rarity.
19514340DBThe Hague, W. Junk, Publishers, 1951. 8°. 352 S. Mit Illustrationen im Text. Orig.-Leinenband mit Schutzumschlag. + Wichtig: Für unsere Kunden in der EU erfolgt der Versand alle 14 Tage verzollt ab Deutschland / Postbank-Konto in Deutschland vorhanden +, A
19514340DBThe Hague, W. Junk, Publishers, 1951. 8°. 352 S. Mit Illustrationen im Text. Orig.-Leinenband mit Schutzumschlag.
Paperback, titelpagina met vignet, 145 x 210mm., 132pp., uitgebreide z/w illustratie. In goede staat.
44514Keulen, Konemann, 2000 Softcover, 28x21.5cm., 384pp., rijkelijk geillustreerd in kleur. ISBN 9783829034524.
Softcover, 28x21.5cm., 384pp., rijkelijk geillustreerd in kleur. ISBN 9783829034524. Het resultaat is een makkelijk leesbaar maar zeer veel omvattend boek voor iedereen die is geinteresseerd in voeding en koken met een overzicht van het zeer uitgebreide aanbod van voedingsmiddelen vandaag de dag.
Hardback, 212x162mm, 160p, English edition, Fine copy. Including an index. ISBN 9789063693589. Using the format of the cookbook as a storytelling medium, the In Vitro Meat Cookbook is a visually stunning exploration of the new "food cultures" lab-grown meat might create. This book approaches lab-grown meat not just from a design and engineering perspective, but also from a societal and ethical one.<br>This cookbook features dozens of recipes that are delicious, uncanny, funny and inspiring. Think of meat paint, revived dodo wings, meat ice cream, cannibal snacks, steaks knitted like scarves and see-through sushi grown under perfectly controlled conditions. Though you can't cook these recipes just yet, they've all been developed with strict culinary rigor.<br>The delightful and weird recipes are complimented by fascinating interviews and thought-provoking essays from scientists, activists, philosophers and chefs. Our network of experts will ensure that the cookbook is as scientifically accurate as possible, all while remaining lively and highly approachable for a general audience.<br>The In Vitro Meat Cookbook is just at home with your art, philosophy and science books as it is on your cookbook shelf. As the ultimate conversation starter about the future of food, it will redefine not just how you think about lab-grown meat, but how you think about the ways we produce meat right now. Rather than pushing an agenda, this book aims to inspire educated debate.
Hardcover, 152 pages, ENG, 260 x 200 mm, in very good condition, with with bright pictures of recepies. ISBN 9780307336804. Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege. In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes--for delicious fresh, local, and seasonal meals--from Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer. Contributors: Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth Wells
29892Gent, Stad Gent/Museum voor Industriele Archeologie en Textiel, 1981 SC. originele geillustreerde uitgeversomslag, 27x21 cm., 112 pp., geillustreerd in z/w en in kleur, goede staat. ISBN 90709401322.
45589, Stichting Kunstboek, Hardcover, 22,5 x 22,5 cm, 192 pagina's ., 120 illustraties, Nederlands, Fine copy. Including an index. ISBN 9789058563484.
Hardcover, 22,5 x 22,5 cm, 192 pagina's ., 120 illustraties, Nederlands, Fine copy. Including an index. ISBN 9789058563484. Culinair raffinement staat centraal in de innovatieve keuken van Kobe Desramaults. De chef van het sterrenrestaurant -In De Wulf- en medeoprichter van de Flemish Foodies creeert opmerkelijke gastronomische gerechten, geinspireerd door zijn Vlaamse roots en de nabijheid van de zee. Streekproducten, schelp- en schaaldieren nemen in de keuken van Kobe een bijzondere plaats in en hij creeert er ware smaakexplosies mee. Steeds weer wil hij innoveren en een maximum aan aroma?s teweegbrengen. Kortom, de keuken van Kobe combineert op schitterende wijze culinaire toptechnieken met de rijke smaken van zijn geboortestreek. In zijn eerste boek toont Kobe Desramaults ons de talrijke rijkdommen van de Westhoek. Als inleiding schildert auteur Annick Vansevenant een prachtig portret van deze streek, aan de hand van thema?s als de zee, de Ijzer, de Grote Oorlog, Dranouter? Na een korte voorstelling van de chef en zijn restaurant brengt Kobe Desramaults een 40-tal innovatieve gerechten op basis van een of meerdere streekproducten. De recepten worden geillustreerd met korte bijdragen over de specifieke eigenschappen van de gebruikte ingredienten of de producenten uit de streek.
Firenze, Bemporad-Marzocco, 1970, in-8, cartone editoriale, pp. 261. Con numerose illustrazioni in b.n. e a colori.
New English Original bdg. HC. 4to. (30 x 21 cm) In English. 192 p., color ills. Imperial taste: 700 years of culinary culture.
In Firenze, presso Giuseppe Luchi in faccia al Fisco, 1797, volumi 2, in-8 piccolo, cartonatura rustica coeva, pp. 276, XI, [1] - 16, 272. Prima ed unica edizione, rarissima. Non presente in ICCU né nelle principali biblioteche europee (altre importanti opere del Leonardi - "L'Apicio moderno", "Gianina o sia la cuciniera della Alpi", "Il cuciniere perfetto italiano" - sono invece presenti in ICCU). La Libreria del Congresso ne possiede un solo volume. Westbury, p. 133, n. 3. Pennell 119 (un solo volume). Il termine "pasticciere" è qui da considerarsi nel senso più ampio della parola: notate tantissime ricette di pasticci salati: di carne rossa, di carne bianca, di cacciagione, di pesce, ecc. Francesco Leonardi, di nascita romano, lavorò al servizio del maresciallo di Richelieu e dei potenti di Polonia, Turchia, Germania e Inghilterra, fino ad arrivare, con il ruolo di cuoco e scalco, alla corte di Caterina II imperatrice di tutte le Russie. Ottimo esemplare con solo qualche brunitura sparsa.
Milano, Fabbri, 1978, in-8, brossura editoriale iullustrata, pp. 192. Con illustrazioni a colori. (Collana “Cucina creativa”).
Milano, Novedit, 1962, cartone editoriale, titolo in oro, con sovraccoperta. pp. 120. Con illustrazioni tratte da stampe d'epoca.
A facsimile of a manuscript cookbook written in Piemontese and Italian. There are twelve recipes (one for each month) written out in both languages. Each recipe is accompanied by a reproduction of an etching. One of 1000 copies. Folio, publisher's boards, near fine.
New New English Original bdg. Dust wrapper. 4to. (32 x 22 cm). In English and Turkish. 400 p. Color ills. III. International Symposium on Traditional Culinary Culture of the Eastern Anatolia Region and Erzurum Cuisine.= II. Uluslararasi Dogu Anadolu Bölgesi Geleneksel Mutfak Kültürü ve Erzurum Yemekleri Sempozyumu.
New English Original bdg. HC. 4to. (32 x 22 cm). In English and Turkish. 560 p. Color ills. II. International Symposium on Traditional Culinary Culture of the Eastern Anatolia Region and Van Cuisine.= II. Uluslararasi Dogu Anadolu Bölgesi Geleneksel Mutfak Kültürü ve Van Yemekleri Sempozyumu.
New English Original cloth bdg. 4to. (30 x 24 cm). In Turkish. 275 p., color ills. Ihtimam, zarafet, lezzet. Çankaya Köskü'nün mutfagi, sofralari, davetleri. COOKERY Ankara Çankaya Palace Turkish cuisine Kitchen.
Greensboro, Potpourri Press, 1974, in-8, brossura editoriale illustrata, pp. 47. Con illustrazioni in b.n. nel testo.
New English Original bdg. HC. 4to. (32 x 22 cm). In English and Turkish. 445 p. Color ills. I. International Symposium on Traditional Culinary Culture and Cuisine of the Eastern Anatolian Region.= I. Uluslararasi Dogu Anadolu Bölgesi Geleneksel Mutfak Kültürü ve Yemekleri Sempozyumu.
Milano, BUR, 1994, in-16, br., pp. 401, (6). (Testo plurilingue: italiano-francese-inglese-tedesco-spagnolo).
Roma, Peruzzo, 1972, in-4, cartone editoriale, pp. 79. Con illustrazioni a colori.
