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1830219203Japan. Circa 1830. Handmade manuscript book with black and white hand-drawn illustrations 28 x 18cm 25 double-folded leaves four hole string binding title label upper cover. A little marginal browning and soiling consistent with use upper corners bumped lacks decorative paper over lower wrapper. This manuscript is a copy of Kojitsu kenpō 古實獻法 a work concerned with menu composition and the presentation of food for celebratory occasions tied to seasonal festivals including the New Year in January and the Girls’ Festival in March. The text is organised into seven sections comprising a total of one hundred items.<br><br>This copy was most likely produced in the late Edo period. A note on the final page states that the contents are secret and should not be transmitted to outsiders suggesting its use within a restricted or specialist context. <br><br>Several hand-drawn illustrations are included with the text showing in detail the arrangement and presentation of dishes and serving ware appropriate to these ceremonial occasions. . unknown
202102985Bordeaux, Editions confluences, 2005 ; in-8, 140 pp., br.
75327Paris, éd. J. Bry Ainé, 1858, nouvelle édition revue, demi-maroquin lie-de-vin, plats papier marbré brun foncé et blanc, auteur doré, filets en noir à froid, non rogné de corps, reliure de l'époque, 2 tomes en 1 seul vol. in-8, XVIII - 268 - 288 - XL pp., ill. par Gustave Doré, portrait de l'auteur en frontispice et 44 gravures in-texte, Esquisse sur Rabelais, tables, glossaire de la langue de Rabelais, Très belle édition de 1858, copie exacte de l'édition de 1854 qui sert de référence de ce grand classique de la littérature française. Les illustrations sont de Gustave Doré. Il s'agirait de la deuxième édition, après celle de 1854, de ces illustrations. Bien présent des "5 livres", de la notice sur la vie et l'œuvre de Rabelais ainsi que du glossaire de la langue de Rabelais. Pas courant Très bon état de la reliure; rousseurs éparses habituelles
Fine English Paperback. Pbo. Roy. 8vo. (24 x 17 cm). In Turkish. [6], 75 p., 2 folding plts. Üzüm sirasinin pekmeze islenmesinde meydana gelen terkip degismeleri üzerinde arastirmalar. A study on grape juice and molasses.
RO60080163AU BUREAU DE L'AUTEUR. NON DATE. In-8. Broché. Etat d'usage, Couv. légèrement passée, Dos satisfaisant, Intérieur frais. 12 pages de recettes de cuisine autrichienne. Cartes postales illustrées en couleurs, reliées par une spirale. Premier plat illustré en couleurs. Texte en allemand et anglais.. . . A l'italienne. Classification Dewey : 641.5-Cuisine, art culinaire
New Turkish Original bdg. HC. 4to. (31 x 24 cm). In Turkish. 237, [3] p., color ills. Ömür Akkor ile Komili lezzet seyahatnamesi III. TURKISH COOKS Cook book Cookery Culinary culture.
195035504268Genève, Enseignement Mazdaznan, Libr. Mury, s. d. (v. 1950) ; in-8, broché, couverture papier fort orange imprimée. 111 pp.Salades et hors-d’œuvres, sauces, légumes, champignons et légumineuses, légumes farçis, quenelles, gâteaux, croquettes, sauces, potages, céréales, pâtes, oeufs, laitages, fromages, châtaignes, arachides, amandes, poudings et agars...
2004500329411AEP 2004 2004. Ce livre de cuisine pour enfants propose 64 recettes abondamment illustrées spécialement choisies pour réussir la préparation de desserts d'entrées de goûters ou de repas complets. Il permet aux jeunes lecteurs de préparer des plats pour leurs copains ou leurs parents à l'occasion d'un goûter d'anniversaire ou d'un repas
18557Confrérie du Tastevin, Paris, 30 mai 1947. Etat : Hervé Baille (illustrateur). In-folio, 211 pages, 65 illustrations dont 18 hors-texte, en feuilles sous couverture contre pliée, étui et emboîtage, belle édition tirée à 500 exemplaires numérotés, un des 400 sur pur chiffon pour cette édition tirée en taille douce, lequel cependant comprend une suite en noir des compositions ainsi qu'une composition Originale Hors texte .Très bel exemplaire.
973in 8 carré en feuillets,couverture rempliée avec le titre en rouge sur le premier plat.Faux-titre(avec justificatif de tirage au verso)titre avec une pointe-sèche,81 pages,1 feuillet non paginé 31 pointes sèches de André JACQUEMIN dans le texte,sous serpente,Epinal 1955 édité aux dépens de l’illustrateur..Robert Blanchet pour la typographie,Georges Leblanc pour l’impression des pointes sèches.Ouvrage exceptionnel enrichi de 3 planches refusées,contresignées au crayon ainsi que de quatre dessins originaux au crayon signés ;portefeuille cartonné avec le titre en rouge,en long au dos.l’ensemble sous étui.Très bon état,proche de l’état de neuf 1500 éloge de la gourmandise in 8 carré en feuillets,couverture rempliée avec le titre en rouge sur le premier plat.Faux-titre(avec justificatif de tirage au verso)titre avec une pointe-sèche,81 pages,1 feuillet non paginé 31 pointes sèches de André JACQUEMIN dans le texte,sous serpente,Epinal 1955 édité aux dépens de l’illustrateur..Robert Blanchet pour la typographie,Georges Leblanc pour l’impression des pointes sèches.Ouvrage exceptionnel enrichi de 3 planches refusées,contresignées au crayon ainsi que de quatre dessins originaux au crayon signés ;portefeuille cartonné avec le titre en rouge,en long au dos.l’ensemble sous étui.Très bon état,proche de l’état de neuf
16mo, br. ed. poche, 438p, bon état.
ill., br. 64 ricette di pasticceria realizzate soltanto con farine di pseudocereali, legumi, verdure, frutta secca e semi oleosi, latti vegetali, uova, spezie, fiori e addensanti naturali. Adatte a celiaci, intolleranti al latte e derivati, diabetici, a chi segue la dieta del dottor Mozzi e del dottor Polisano.
ill., br. Sempre occupati a districarci tra mille impegni - casa, famiglia, lavoro, imprevisti - quante volte abbiamo cenato a base di pasta in bianco e tonno in scatola perché non avevamo proprio il tempo per preparare niente di meglio? Quante volte, stanchi di questi menù deprimenti, avremmo voluto lanciare un SOS che arrivasse alle orecchie giuste, a un ideale "pronto soccorso cena" che facesse comparire in tavola pranzi degni di questo nome, sani e gustosi nel tempo di uno schiocco di dita? Finalmente il segnale di allarme è arrivato a destinazione: Benedetta Parodi ha inventato per noi le perfette ricette "salvacena", ovvero quelle che in 15 minuti ci permettono di preparare piatti semplici ma buonissimi e - perché no - anche di grande effetto. Ma Benedetta ha pensato anche a chi di tempo ne ha un po' di più e ha dato vita a un manuale di facile consultazione che va incontro a ogni esigenza, organizzato in modo che sia sempre comodo trovare ciò che si cerca. Gli antipasti, i primi, i secondi e i dolci sono ordinati per tempo di realizzazione: da quelli che si preparano in un quarto d'ora, ai piatti da 30 minuti, fino a quelli un po' più elaborati da fare quando si ha più di mezz'ora a disposizione. E grazie ai ricchissimi indici degli ingredienti, delle portate e dei tempi di preparazione ci vorrà un attimo per trovare la ricetta che fa al caso nostro. E Benedetta non si è fermata qui: per la prima volta, infatti, tutte le ricette sono illustrate da fotografie scattate da lei.
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.
New New English Original bdg. Dust wrapper. 4to. (30 x 24 cm). In English. 240 p., color and b/w ills. 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.
New English Paperback. Pbo. 4to. (29 x 21 cm). In Turkish. Color ills. 400 p. Local cuisine of Çorum City. Çorum mutfagina güzelleme.
New New English Original bdg. Dust wrapper. 4to. (32 x 24 cm). In Turkish. 400 p., color ills. Recipes and culinary culture of the of Çorum city in Turkey. Çorum mutfagina güzelleme.
New English Original bdg. HC. Mint. 4to. (28 x 20 cm). In Turkish. [ix], 358 p. Color ills. Çorum halk kültürü.
New New English Original bdg. Dust wraper. 4to. (30 x 21 cm). In Turkish. [iv], 256 p., color ills. 116 traditional local recipes and 310 color photographs. Antakya dishes: The cuisine of a multicultural tradition. (Antiocheia ad Orontes). ISBN: 9786058604407. In our book we have included the most known and outstanding meals of this rich cuisine containing more than 300 different kinds and we provide information about the culinary culture. Because, Antakya has a special geography in which a multicultural tradition is maintained with different civilizations, religions, and habits. It is inevitable that such diversity and richness will be reflected in cuisine as much as all other areas. In the first part of the book some informations are given about the features of Antakya cuisine. The dishes classified as hot meals, cold meals, böreks and breads, desserts and food preparation for winter. The book contain 116 recipes and 310 photos. In the book's back cover, some gourmet and gastronomes such as Mehmet Yasin, Vedat Basaran and M. Sabri Koz have written their though. ISBN: 9786058604407. COOKERY Hatay - Antakya cuisine Turkish cuisine Cook book Recipes.
New New English Original bdg. Dust wraper. 4to. (30 x 21 cm). In Turkish. [iv], 256 p., color ills. 116 traditional local recipes and 310 color photographs. Antakya dishes: The cuisine of a multicultural tradition. (Antiocheia ad Orontes). ISBN: 9786058604407. In our book we have included the most known and outstanding meals of this rich cuisine containing more than 300 different kinds and we provide information about the culinary culture. Because, Antakya has a special geography in which a multicultural tradition is maintained with different civilizations, religions, and habits. It is inevitable that such diversity and richness will be reflected in cuisine as much as all other areas. In the first part of the book some informations are given about the features of Antakya cuisine. The dishes classified as hot meals, cold meals, böreks and breads, desserts and food preparation for winter. The book contain 116 recipes and 310 photos. In the book's back cover, some gourmet and gastronomes such as Mehmet Yasin, Vedat Basaran and M. Sabri Koz have written their though. ISBN: 9786058604407. COOKERY Hatay - Antakya cuisine Turkish cuisine Cook book Recipes.
Fine English Paperback., Very good., 24 x 17 cm, [2], [ii], 54 p., 1 adet folding plts. . "Çankiri ili köylerinin beslenme durumlarini etkileyen faktörler, SENIHA HASIPEK, Ankara Üniversitesi Ziraat Fakültesi Yayinlari, Ankara, 1983"
Very Good English Paperback. Roy. 8vo. (24 x 17 cm). In Turkish. 240 p., b/w ills. Çanakkale ve üzümleri. A study on grapes in Çanakkale City.
New New English Original binding with original dust wrapper. Oblong 4to. (24 x 28 cm). In Turkish. B/w and color ills. [vii], 3, 544 p. Mint. A very heavy volume. Çadirdan saraya Osmanli - Türk mutfagi.
193560153Portland OR: Montag Stove & Furnace Works 2011 N. Columbia Blvd. ca. 1935. 4to. 17 leaves all silver gelatin photographs sized 7.6 x 9.6 in. photograph title page photos throughout product information w/in negative at lower fore-edge. Contemporary textured gray flexible covers blue plastic comb binding on spine minor bumping to couple corners edgewear minor thumbing to versos of images still a VG copy. First edition of this exceedingly scarce original sales catalogue for the Portland Oregon company’s ranges and stoves exclaiming that “Western cooks want modern ranges. . . need ranges suited especially to Western fuel conditions†and allowed the Pacific Northwest consumers to avoid hefty freight charges. These Streamlined Modern style stoves included the “Modernique†“Aristocrat†“Duchess†and “Princess†series allowing hot water coils and drafts offering an even supply of air. Montag 1854-1943 was a German-American who apprenticed initially as a printer and after the Civil War became an iron molder worked in San Francisco and then organized in 1880 the Montage & Cleave Stove & Furnace Works. The company slowly expanded in the succeeding years with a reputation for durability and quality that encouraged stove & furnace buyers to employ them across the West into Alaska and Western Canada. Final image shows a dissected exploded view of a Montag Range with parts all identified for ordering repair pieces. No copies in Worldcat; See: Historic Resource Inventory City of Portland 1628 NW Everett Street house owned by John Montag and then Joseph Montag from 1933-1947. Montag Stove & Furnace Works, 2011 N. Columbia Blvd., unknown
