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78p. + Portrait frontis. 8vo. Original cloth backed paper binding. Paper spine label worn. One of the earliest promoters of changing how one eats was Horace Fletcher (1849-1919) of Lawrence, MA. He evolved a system called Fletcherism, concerned chiefly with the slow mastication (chewing) of food. If you follow Fletcherism, you will chew each bite of food until it becomes a watery mass in your mout h before swallowing. This has two effects. First, if you chew a bite of food that long, you will be consuming your meal at a slower rate. Secondly, the reduction of this food to a watery mass means th at it will be less difficult to extract nutrients from the food. PHREN 2
New New Turkish Original bdg. Dust wrapper. Folio. (33 x 23 cm). In Turkish. 256 p., color ills. Agri geleneksel mutfak kültürü ve yemekleri. Traditional culinary culture and cooks of Agri city.
Quarto in pink DJ; xi, 450 p, [32] p of color plates, b&w illus (some color) ; 26 cm. Pastry; Cooking; French.|| Pastries go back to the ancient Mediterranean with almost paper-thin, multi-layered baklava and filo. Northern Europe took on pastry-making after the Crusaders brought it back from the Mediterranean. French and Italian Renaissance chefs eventually perfected the Puff and Choux pastries, while 17th and 18th century chefs brought new recipes to the table. These new pastries included brioche, Napoleons, cream puffs, andair eclairs. French chef Antonin Careme reportedly was the first to incorporate art in pastry making. / **A large, heavy book. Weighs 2 lbs 11 ox before packing. Extra shipping charges may apply for international & expedited orders. Please inquire.**
Green-cloth quarto; 430 p, front b&w portrait; 27 cm. Cooking; Food.
"This comprehensive look at Greek cooking includes not only recipes but also culinary history, Greek myths and literature, village life, and much more. In addition, the recipes are a mirror of the country's different regions and traditions, ranging from the familiar to the more unusual to a few that might be challenging for the most dedicated home cook, like thyme-fed snails. However, Susanna Hoffman, who is an anthropologist as well as a cook, makes the cuisine user-friendly and appealing, and provides a tantalizing glimpse into the bold flavors of a colorful Mediterranean world." 598p. illus.Bibliography, index, NOTE: NOTE: Large, heavy book weighs 1.9kg /41lb 2oz. Book
New Turkish Paperback. Cr. 8vo. (20 x 14 cm). In Turkish. 288 p., photos. Antalya mutfagi ve lezzet ustalari.
Take a journey from bean to cup with Coffee Obsession, which shows you how to make iconic coffees through step-by-step barista training. From the techniques of roasting, grinding, tamping and brewing to how to make a cappuccino, you'll learn everything you need to know to make the perfect coffee. Translated into Greek by Anastasios Argyriou. 224p.illus index [3 copies found in WorldCat] Book
150p. + Illustrations. Original full cloth binding. Limited edition. **PRICE JUST REDUCED! BEFORE ORDERING PLEASE Email to RareBooks@POBox.com so that we can CONFIRM AVAILABILITY
New New English Original bdg. Dust wrapper. 4to. (30 x 24 cm). In Turkish. 240 p., color and b/w ills. Çukulata: Çikolatanin yerel tarihi. History of chocolate in Turkey. Only a few food is as prestigious as the chocolate in our lives: that small package is everybody's favorite regardless of age; giving us joy both in health and sickness, for better or worse. So much so that a world without chocolate is almost unimaginable. However, the chocolate has come a long way to acquire the reputation it enjoys today. Çukulata, A Turkish History of Chocolate opens a page in history by focusing on the journey of chocolate through the Ottoman lands towards the Turkish Republic until the 1960s, and questions how it came to this part of the world, how it was presented and perceived. together with the intense, sugary scent of cocoa that used to float around long-lost chocolate factories.
Good hardcover, no dust jacket. Shelfwear and age related discolouring present, foxing visible on pageblock and on front and rear pastedowns and end papers. Missing piece on edge of p.75 but text remains intact. Recipes within are sourced from Hull and the surrounding areas, an eclectic mix. Pages within are in good condition, no marks or annotations noted. CN Used
Hardcover in unclipped dust jacket with plastic protective cover. Jacket is shelf and edgeworn, tanned at spine and edges. Board spine is a little cocked, edges are rubbed, mark to page block and slight foxing of end papers. Pages are clean throughout and text is crisp and clear. AD Used
Edizione: Prima edizione . Pagine: 144 . Illustrazioni: Moltissime a colori . Formato: 8° . Rilegatura: Brossura . Stato: Buono . Caratteristiche: Una carellata tra storia e costume, vita quotidiana e l'oleificio Fratelli Carli dal 1911. Bruniture .
Málaga, La Farola, 1982, 24 x 17,5 cm., cartulina editorial, viñetas intercaladas en el texto, 401 págs. + 1 hoja. (Primera edición).
Autori: Gioacchino Scognamiglio.
8vo., First Edition, free endpapers faintly spotted; green cloth, gilt back, a near fine copy in unclipped dustwrapper. THE ORIGINAL EDITION IS ALREADY ELUSIVE IN THIS CONDITION.
New New English Original bdg. Dust wrapper. 4to. (29 x 23 cm). In Turkish. 187, [2] p., color and b/w ills. Geleneksel lezzetlerinde Kahramanmaras beslenme kültürü. Traditional food and local culinary culture of Kahramanmaras city.
Good English Original bdg. HC. Spine is repaired expertly. 4to. (30 x 30 cm). In Turkish. Color ills. 369 p. A very heavy volume. 'Evvel taam sonra kelam': Imparatorluk mutfagindan bugüne.
Revue le pot-au-feu, du n° 1 au n° 24, 1906, 15° année. In-8 relié demi toile bordeaux à coins, 384 pages. La toile a blanchi, bon état intérieur, hormis une réparation au soctch. Célèbre revue culinaire bimensuelle.
Revue le pot-au-feu, du n° 1 au n° 24, 1907, 15° année. In-8 relié demi toile bordeaux à coins, 384 pages. La toile a blanchi, bon état intérieur. Célèbre revue culinaire bimensuelle.
Paris , Editions de " La Mode Nationale " , 1924 . In-12 broché , plats de couverture illustrés , dos très légèrement abîmé (marques de pliures). 288 pages , illustré de dessins de marmitons et de quelques croquis de découpe. Bon exemplaire.
8vo larget 306 pgs;Fine Condition 1st Edition Stated ISBN 0-06-016317 cucina turca
grand in-8, 274 p., broché, couverture illustrée plastifiée. Bel exemplaire. [DV-19]
in-8, 195 pp., illustrations n&b, broche, couverture illustree.- Ce livre aurait pu s'intituler "La vraie cuisine d'Ardenne". Depuis des décennies Noël-C. Anselot se passionne pour le terroir luxembourgeois, il a recherché, fouiné, recoupé les informations recueillies aux sources les plus diverses, Bel exemplaire. [NV Bel exemplaire.
PARIS, Ed. GAUTIER-LANGUEREAU - 1928 - In-12 - 446 pages. Relié - quelques rousseurs - Cependant bon exemplaire Un millier de recettes de Potages, viandes, pâtisserie, entremets, glaces et sorbets, plats pour les pique-nique et goûters, etc. Comment utiliser les restes, des idées de petits déjeuners et pique-niques. Avec un calendrier gastronomique.
Prefazione: Mario Soldati . Edizione: Prima edizione . Pagine: 224 . Illustrazioni: Disegni di Fulvio Bianconi . Formato: 8° . Rilegatura: Cartonato bainco illustrato leggermente macchiato nel retrocopertina . Stato: Buono . Caratteristiche: Presente il relativo segnalibro con le biografie degli autori. Timbro di biblioteca privata.Il libro nasce dall'incontro l'illustre cuoco e gastronomo e l'altrettanto famoso enologo. .
