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Penfolds WinesBiblio.com

194610435Lyon Paris: B. Arnaud Éditeur 1946. Second-hand hardcover. Pavil Julien. Les Dicts de la Vigne. FIRST EDITION B Arnaud: Lyon 1946. Folio 330x250mm 2 vols in qtr bnd cloth loose folios: vol 1 44964pp; vol 2 49 lithographs; all on Vélin D'Arches an original watercolour. Lacks slipcase Near Fine PAVIL Julien. 1897-1952 Les Dicts de la Vigne. Lyon & Paris : B. Arnaud Éditeur 1946. First and only edition limited to 1025 copies this #IV of the first XXV. Preface by Georges Rozet Folio 330x250mm two volumes of loose folios in fours in publisher's original quarter bound folders brown cloth gilt lettered spine sepia printed boards illustrated with vine leaves internal cream covers cream Vélin D'Arches paper edges untrimmed. Volume 1 14 gatherings 44964pp 49 original chromolithograpic illustrations 36 black drawings; volume 2 suite of the 49 chromolithographic plates. Laid in as called for an original water colour by Pavil of a Burgundian village. Bookseller ticket of "Librairie Laurencier Bordeaux France" to front pastedown of volume 1; lacks its slipcase; edges faintly worn; faint foxing in several spots some faint offset toning in volume 1. Pavil was an illustrator draftsman humorist and poster artist active in the mid-twentieth century in France based mostly in Lyon. Rozet 1871-1962 was a native of Burgundy the author of a number of books on Burgundian wine and the historiographer of the Confrérie des Chevaliers du Tastevin based at Clos de Vougeot. An anthology of 150 popular Burgundian sayings about vines and wines collated and grouped according to the twelve months of the year and humorously illustrated in Burgundian and monastic settings by Pavil. A very good copy. § OCLC records only 5 holdings all in France. § Oberlé Fritsch 568; B. Arnaud Éditeur unknown

Books for Cooks · Australie1 350,00 $AU≈ 889,79 €

PATTINSON, Nellie LyleBiblio.com

CANADIAN COOK BOOK

193607720Toronto: The Ryerson Press 1936. CAD This is the 3rd printing of March 1936 Erronesly called the "eighth edition" on the cooyright page of the revised and enlarged eidtion of May 1930 erroneously called the "Sixth edition" on the copyright page. There is a three word notation in ink to the recipe on page 62 no other markings the front hinge paper has been repaired with adhesive thus about Very Good only with a touch of rubbing to cover corner tips no dust jacket. 20 x 14 cm blue cloth with gold titles i-iv v-xii 1-416pp index. B&W frontis showing a Reception Table and 6 other B&W pagillustrations showing Table settings and ways ofcarving ham and roasts. Line diagrams of meat cuts and B&W photos of meat cuts onpages 22-27. The First edition was December1923. The book went into 4 subsequent printings erroneously called "editions" on the earlier copyright pages. The book was revised and enlarged in May 1930 so this 1930 edition is the Second Edition erroneously called the Sixth edition in the copyright pages of the earlier books. It then went to 12 more printings to November 1945. This book appeared in the US as NORTH AMERICAN COOK BOOK published by Thomas Bouregy & Co. 1954 and later reissued by the Ladies home Journal Cookbook Club.This is a venerable Canadian cookbook with recipes laid out with the ingredients list first and with very brief instructions. This started as a prescriptive textbook and eventually became a staple in Canadian households Nellie Pattinson was the Director of Domestic Science at Torontos Central Technical School. This cookbook the authority of which was confirmed by Pattinson's affiliation with the school was a Canadian addition to the "rational school"of domestic science which gained popularity with Fannie Farmers Boston Cooking-School Cook Book 1896. Reflecting on the book in a 5 December 1942 article in Torontos Star Weekly Jean Brodie noted that The recipes for desserts and other sweet dishes call for less sugar than many American recipesto suit the tastes of Canadians who do not like their foods as sweet or as rich as the folks who live South of the border. Measurements used the Canadian 40-ounce rather than 32-ounce quarts and flour was measured in keeping with Canadian milling practices 2.0 JM HOQ 102/2. Second Edition. Hard Cover. Very Good -/No Dust Jacket. 8vo - over 7¾" - 9¾". The Ryerson Press Hardcover

JWMah · Canada175,00 $US≈ 148,07 €

Paster, TaraBiblio.com

The HACCP Food Safety Training Manual

2007030110Hoboken New Jersey: John Wiley & Sons Inc 2007. Near Fine condition with only a mild crease to one corner at the rear. Flat uncreased spine. Square and tight. Pages are clean and unmarked. NO owner's name or bookplate. NOT a library discard. NOT a remainder. Copyright 2007. First printing of the First Edition with complete number row 10 987654321 on the copyright page. Bound in the original orange yellow green and red wraps. Oversize Softcover. 8.25" wide by 10.75" tall. From the publisher: "The complete guide to help successfully implement a HACCP system. The HACCP Food Safety Training Manual is a complete user-friendly guide to the proper food handling procedures hazard and risk analysis monitoring techniques and record keeping that every operation serving or selling food should follow. Collectively called a Hazard Analysis and Critical Control Point HACCP plan this system is recognized by the U.S. Secretary of Agriculture and must be used during the preparation and service of meals. Incorporating the most recent rules and regulations of the FDA Model Food Code this helpful manual reviews food safety and food defense prerequisite programs and clearly outlines the major principles that define a successful HACCP system. The goal of this HACCP training program goes further to enable the reader to master the five points of the HACCP star. The five major points that define a successful HACCP system are: Establish Prerequisite Programs. Apply Food Defense. Evaluate Hazards and Critical Control Points. Manage Critical Limits Monitoring and Corrective Actions. Confirm by Record Keeping and Documentation. This comprehensive manual provides the training material that all foodservice operations need to easily use HACCP standards. Essential employees and managers can use the enclosed exam answer sheet to complete the certificate exam to demonstrate their understanding of the HACCP system and its implementation.". First Printing of the First Edition. Oversize Softcover. Near Fine condition. Illus. by NOT a library discard. xxi 329pp. Great Packaging Fast Shipping. John Wiley & Sons Inc Paperback

About Books · États-Unis122,40 $US≈ 103,56 €

Paster, TaraBiblio.com

The HACCP Food Safety Facilitator's Guide

2008030109Hoboken New Jersey: John Wiley & Sons Inc 2008. Fine condition. Flat uncreased spine. Square and tight. Sharp corners. Pages are fresh crisp clean and unmarked. NO owner's name or bookplate. NOT a library discard. NOT a remainder. This is the Facilitator's Guide -- NOT the Training Manual which we offer separately. Bound in the original green yellow and red wraps. Oversize Softcover. 8.25" wide by 10.75" tall. From the publisher about the Training Manual: "The complete guide to help successfully implement a HACCP system. The HACCP Food Safety Training Manual is a complete user-friendly guide to the proper food handling procedures hazard and risk analysis monitoring techniques and record keeping that every operation serving or selling food should follow. Collectively called a Hazard Analysis and Critical Control Point HACCP plan this system is recognized by the U.S. Secretary of Agriculture and must be used during the preparation and service of meals." Incorporating the most recent rules and regulations of the FDA Model Food Code this helpful manual reviews food safety and food defense prerequisite programs and clearly outlines the major principles that define a successful HACCP system. The goal of this HACCP training program goes further to enable the reader to master the five points of the HACCP star. The five major points that define a successful HACCP system are: Establish Prerequisite Programs Apply Food Defense Evaluate Hazards and Critical Control Points Manage Critical Limits Monitoring and Corrective Actions Confirm by Record Keeping and Documentation This comprehensive manual provides the training material that all foodservice operations need to easily use HACCP standards. Essential employees and managers can use the enclosed exam answer sheet to complete the certificate exam to demonstrate their understanding of the HACCP system and its implementation.". Oversize Softcover. Fine condition. Illus. by NOT a library discard. xiv 200pp. Great Packaging Fast Shipping. John Wiley & Sons Inc Paperback

About Books · États-Unis74,95 $US≈ 63,42 €

ParmentierBiblio.com

L'Art de Faire les Eaux-de-Vie

180510430Paris: Chez Delalain 1805. Second-hand hardcover. Parmentier. L'Art de Faire les Eaux-de-Vie d'aprÃ¨s la Doctrine de Chaptal. suivi De L'Art de Faire les Vinaigres Simples et ComposÃ©s. Chez Delalain: Paris 1805. 8vo 210x130mm tree calf bds rebacked gilt dec spine a.e marbled 4214pp 5 plates PARMENTIER A.A Antoine-Augustin 1737-1813 L'Art de Faire les Eaux-de-Vie d'aprÃ¨s la Doctrine de Chaptal: ou l'ou trouve les procÃ©dÃ©s de Rozier pour Ã©conomiser la dÃ©pense de leur distillation et augmenter la spirituositÃ© des Eaux-de-vie de vin de lie de marc de cidre de grains etc; suivi De L'Art de Faire les Vinaigres Simples et ComposÃ©s avec la mÃ©thode en usage Ã OrlÃ©ans pour leur fabrication; les recettes des Vinaigres aromatiques et les procÃ©dÃ©s par lesquels on obtient le Vinaigre de biere de cidre de lait de malt etc. Paris : Chez Delalain fils libraire quai des Augustins nÂ°. 38 1805. Second Edition first published 1801. Octavo 210x130mm professionally and sympathetically rebacked quarter bound calf gilt decorated spine red morocco gilt lettered spine label original tree calf boards all edges marbled marbled end-papers original orange silk marker 4214pp:Â Ï€Â²A-Nâ¸Oâ´-O4; 5 plates two folding engraved by Hulk; letterpress folding table of tariffs facing p.145.Â Owner name to half-title in blue pencil; gutter head and tail A-E lightly wormed not affecting the text; occasional light foxing; pp.196 mistrimmed; edges lightly rubbed and worn. An important work on the processes of distillation and the production of vinegars from many types of fruits and grains and their alcoholic beverages.Â The five plates show distilling equipment in some detail.Â The letterpress table shows the tariffs applied to eau-de-vie in Holland. Scarce in any edition. A lovely copy. Â§Â OCLC records only 5 holdings in Europe and North America; this edition apparently not in the BnF. Â§Â Bitting 357; cf Vicairie 657 OberlÃ© Fritsch 410 Cagle 371 first edition; cf Simon BV 155 1819 edition. Chez Delalain unknown

Books for Cooks · Australie810,00 $AU≈ 533,87 €

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