Elisabeth Francois de la CuisineBiblio.com
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0267088140.Ghardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. hardcover
B9781166784195New. unknown
004551Les Compagnons du Livre. Hardcover. Very Good. Inside of the three panel holder is mildly foxed with just a hint of spotting on card edges not affecting any of the card faces. Some cards appear more yellow than others age toning or sunned. There are nine decks of thirty cards each plus index and photo cover cards. Cards are numbered and color coded; they also include line drawings of the ingredients particularly handy for fish and game birds and a key for servings/cost/preparation time. Each card is doublesided and can contain 2-8 recipes with the average of 3 often include literary quotes food facts and history conseil du sommelier and so on. Laminate cards measures 18 by 13.5cm. Authors and publication dates are not stated and I can find no other copies available at this time. "Cet ouvrage a ete acheve d'imprimer sur les presses de l'Imprimerie Centrale Offset a Trets-13." Except for the last deck regarding "et d'ailleurs" the recipes are within the canon of French cuisine. The deck entitled "Tilt" includes French tips and customs for entertaining. It is an impressive ensemble of probably a thousand recipes with only one major defect: cards 1-5 of the dessert deck corresponding to the chapter "cremes mousses et flans" are missing. 0 <br/> <br/> Les Compagnons du Livre hardcover
19822866640098-01Paris France: ACE Editeur 1982. Second-hand hardcover. <p>Veilletet Pierre & Ors. Le Médoc: presqu'ile du vin. ACE Editeur: Paris 1982. Folio 315x220mm pict dj burgundy cloth bds in card slipcase 2355pp. In French preface by Hugh Johnson; photography by Michel Guillard VG/VG faint foxing to titlepage</p> ACE Editeur unknown
199307705Paris: Robert Laffont 1993. FR Presumed 1st French edition from the plates of the American edition. 1991 . No markings Fine in Fine dust jacket. Dark gray cloth with white lettering illus. end papers 341pp index full-page colour photos of prepaed dishes.This is an excellent presentation of the best and simplest recipes from the Michellin three-star chef Joel Robuchon holder of 3 Pudlowski assiettes 4 Bottin-Gourmand stars 4 Champerard points and 4 toques rouges Gault-Millau. 3.5 JM HOZ 403/1. 1st. Hardcover. Fine/Fine. Illus. by ROTHFELD Steven. 4to - over 9¾ - 12" Tall. Robert Laffont Hardcover
188121800Paris: Hachette 1881. Book. Good. Hardback. Fifth Edition. 4to - over 9¾" - 12" tall. 861 pages. 4 chromolithgraphs and 182 wood engravings. French text throughout. Free front endpapers are inscribed with sixteen recipes in English with the most beautiful handwritten script for Manila Receipts - Bicho-Bicho Pansit. Rebound with grey cloth to boards beige cloth to spine and original title label to spine. Hachette Hardcover
51-6424Paris: Dufour et compagnie 1825. Octavo half green sheepskin decorated spine contemporary binding. Covers with some loss of outer marbled paper covering.2 contemorary 2 page manuscripts included.Third edition the first with this title of a Parisian chef.It is illustrated with a frontispiece and three engraved plates of kitchen utensils.The work covers cooking charcuterie baking urgent remedies that should be administered while waiting for the doctor the dietary properties of food substances methods for preserving meat fruits vegetables and eggs cellar management and the description and use of economical stoves and utensils recently introduced into kitchens.OCLC Number / Unique Identifier:18174126.Prior to Carême however was B. Albert whose first name has been lost. He was the chef de cuisine for Cardinal Joseph Fesch an uncle of Napoleon Bonaparte. He published in 1812 Manuel complet d'economie domestique a remarkable example of French cuisine in its early post-revolution stage.By 1822 the book had a second edition at which point the title was changed to Le Cuisinier Parisien. The succeeding 23 years saw an additional 6 editions perhaps an indication of the rapidly growing influence of the Parisian aristocracy’s eating habits. .With over a thousand recipes—including some for cooking for the sick and convalescent and others for economical fare.Expertise by Cabinet Poulain5 rue de Saintonge75003 Paris Paris: Dufour et compagnie, 1825. unknown
198043050Paris: Editions Pierre Belfond 1980. FR First Thus No markings slight foxing to top edge of pages otherwise VERY GOOD in VERY GOOD DJ with trace of rubbing to top edge. DJ is in mylar sleeve. Tan cloth with illus in brown xcii 656pp index. Map; B&W illus taken from old engravings. Text is entirely in French. This is the second book in this series La Bibliotheque Gormande and is a reprint of this classic reference for French recipes. The original work appeared in 1934. Guégan was a noted cookery historian editor of the Almanach de Cocagne and translated Apicius's cookery book into French in 1933. 4.1 JM HOJ 302/1. Hardcover. Very Good/Very Good. 4to - over 9¾" - 12" tall. Editions Pierre Belfond Hardcover
1950000012717Bougival: Hostellerie du Coq Hardi 1950. Single Sheet. Near Very Good. Folio. Single sheet. A brightly illustrated front cover printed in black white yellow red green and brown depicting a rooster crowing against the backdrop of the rising sun. The front cover done by Guy Arnoux. The menu itself is printed in black with several typed-up additions in red pasted as stubs on the menu. An American tourist has annotated the menu with a conversion rate of Francs to U.S. Dollars and wrote the price of each menu item in U.S. dollars next to the relevant typed line. The restaurant and hotel opened in 1880. This menu offers tourists and guests smoked salmon Russian caviar omelettes filets ham roasted chicken scallops cucumbers asparagus fruit tarts and several other delicious foods. A list of the restaurant's specialties are on the final page along with the female tourist's name and address. Wear and rubbing to the top edge of the sheet toning to the verso of the sheet. [Hostellerie du Coq Hardi] unknown
1842023130Paris: Chez M M / Dentu 1842. First Edition . Quarter Leather. Very Good . 8 1/4" Tall. 472 Pp 2 Pp Contents Pages And 5 Plates Including 4 Folding Plates At End. Original Quarter Morocco Over Patterned Paper Over Boards. Gently Worn Spine Gilt Still Bright No Fraying Of Leather Some Wear To Paper Along Edges Of Boards Veryl Clean And Solid Tips Square. Original Endpapers Hinges Tight. Colored Along Edges Of Page Block As Issued. No Damp Stains. Pages Square Crisp But A Little Browned And Foxed. Small Illegible Owner's Signature At Top Of Introduction Page Ink Now Quite Browned. <br/> <br/> Chez M M / Dentu hardcover
1959023228Montrouge / Reims: G. H. Mumm / Draeger Freres 1959. First Edition . Boards. Very Good/Very Good DJ. 10 1/2" Tall. Color and B/W Photographs. English Language Edition. Hardcover Slighty Flexible. Dust Jacket Flaps Fastened Togther As Issued0. Would Be Near Fine But Has 1" Tears At Top Of Spine Edges Of Book And Dj. Signed By Couvrier On Title Dated In 1964. <br/> <br/> G. H. Mumm / Draeger Freres hardcover
1887004831Paris: Librairie Audot 1887. 1st Edition . Hardcover. Very Good/No Jacket. 8vo - over 7¾ - 9¾" tall. 780pp. Leather backed marled boards gilt lettering and gilt ruling to spine. Text in French. Corners and edges wornsmall chip to head of spine spine lettering bright endpaper separation at front gutter not affec4ting binding contents age-toned scattered light foxing one leaf of index edge-torn and stained wi4th no loss of text. Three hundred engraved illustrations throughout text. An attractively bound book. <br/> <br/> Librairie Audot hardcover
19910903432404-01London: Christie's Wine Publications 1991. Second-hand softcover. <p>Faith Nicholas. Latour. Christie's Wine Publications: London 1991. 4to 240x185mm pict stiff card wrappers viii100pp. foreword by Hugh Johnson; postscript by Harry Waugh; vintage notes by Michael Broadbent Near Fine</p> Christie's Wine Publications unknown
1983329919Deville: Deville - North Cooking Lake Historical Society 1983. First edition. hardcover. very good/no dustjacket. 4to. pp.413. Deville - North Cooking Lake Historical Society hardcover
127646Deville AB: Deville-North Cooking Lake Historical Society NONE NONE 1983. hardcover 414. Very good no dust jacket. 4to. Light blue cloth black titles stamped to front and spine. Mapped endpapers. Maps black and white historical portraits and photographs. While there is a name penned small to the front free endpaper else is clean and crisp tight and bright. Deville-North Cooking Lake Historical Society NONE Hardcover
19344831Chicago: Joseph A. Lambeth 1934. First edition. Hardcover. Very Good. 4to. yearbook Cloth <br/><br/> Joseph A. Lambeth hardcover
2012Biblio211Vanguri Foundation of America 2012. Limited First Edition. Glossy Pictorial Hard Cover. Very Good/Very Good. SIGNED BY AUTHOR on front free endpaper and inscribed to "M-- L--." First Edition limited to 500 copies. 241pp. Index. Filled with color photos. Bottom spine is lightly bumped. Selling online since 1999. Quick shipping; Secure packing! This is a large book and will require additional postage for International shipments. Vanguri Foundation of America hardcover
196863710<p>London: Peter Davies. Very Good in Very Good dust jacket; Jacket lightly worn. 1968. First Edition; First Printing. Hardcover. 0432121501 . From the library of the late David Rockefeller with his bookplate on front pastedown endpaper. Red cloth binding x 162pp. Errata slip laid in. Bibliography index photos. ; 8vo 8" - 9" tall .</p> Peter Davies hardcover
180124635London: J. Walter et al 1801. Book. Good. Half-Leather. Eighth Edition. 8vo - over 7¾" - 9¾" tall. 422 pages plus appendix. Complete clean book rebound with marbled boards and leather spine. Complete system of cookery with select bills of fare several desserts directions for brewing also remarks on kitchen poisons. J. Walter et al Hardcover
1978004727London: Collins 1978. This unusual volume is kind of a community cookbook with some recipes provided by friends of Lady Maclean. These recipes often appear with the stationary heading of the contributor and in some cases in the facsimile handwriting of the contributor. Recipes are 'signed' with the name of the contributor unless the contributor is Lady Maclean herself. While there is no specific index of contributors there is a chapter recipe index which provides for each chapter the name of the recipe and the name of its contributor. 4to size hardcover; 234 pages From introduction: "This book is my own very personal scrap-book collected from family recipes of several generations both Scottish and English; from my travels round the world in my husband's wake; and from my friends whose food I particularly admire. on the whole these recipes represent I hope Family or Country-house cooking at its best as opposed to Classical Restaurant or Grand London food." Lady Veronica Maclean 1920-2005 the wife of Sir Fitzroy Maclean wrote several cookbooks that popularized Scottish cooking although her recipes are also clearly influenced by her worldwide travels. Sir Fitzroy Maclean 1911-1996 notes in this volume "When I married I weighed ten stone. Now I weigh 15." Sir Maclean one of the men on whom the fictional character James Bond was modeled was a Scottish politician and author. He was one of only two men who enlisted in the British army in World War II as a private who rose to the rank of general. Together the Maclean's ran a country hotel in Strachur Scotland and recipes from there are featured in this volume. Both the Macleans have interesting histories. A note on contributors: the contributor of a recipe herein may not be the present title holder but her forebear. Recipes and Contributors include: How to Make An Olio Lady Ann Hope 1792 Potage Creme Maize Mrs. Stirling of Keir Tomato Soup Mrs. A.D. Cameron Oeufs Mollets en Souffle Lady McEwen Whiting and Tomato Souffle Lady Douglas Home Green Omelette Lady Peake Pates Vertes The Honorable Mrs. Michael Astor Cold Crab Souffle Venison Pate Mrs. John Noble Pheasant Pate Lady Sykes Game Pie; Lady Jekyll Kievski Kotelet Joan's Rabbit Schnitzels Venison Stewed in Red Wine Elizabeth David a note for Americans: Elizabeth David 1913-1992 was a contemporary of Julia Child and served in a similar role in England popularizing cooking and quality ingredients. She was the author of many cookery books. Cold Filets of Sole with Veloute Sauce the Honorable Mrs. Nigel Birch Beaufort Sole with Oysters Lady Lovat Herrings in Oatmeal Salmon Quiche Mrs. James Young Aiguillette de boeuf braisee Lady Shuckburgh Chicory white Belgian & Ham Dish Miss Huber Barbary Lamb Stew Mrs. James Young Gigot of Lamb Poached in Milk Mrs. James Young Beyandi Kebab from Eskisehir Plov from Samarkand Fitzroy Maclean Chocolate Marvel Lady Elizabeth von Hofmannsthal Coeur a la Creme Nun's Pudding Schmidt's Fruit Flan Blackcurrant Leaf Ice Lady Diana Cooper Coffee Mousse Lady Birley Brown Betty Crepes soufflees au Grand Marnier Lady Shuckburgh Mrs. Duncan's Girdle Scones Mrs. Duncan Sinclair Iced Ginger Shortbread Miss Jeanne Thomlinson Chocolate Cake The Duchess of Devonshire Rhoda's Whiskey Cake Creme Lorraine Lady Lovat Tatties with Crowdie Slovenian Coffee Cake Croute d'Ore The Honorable Mrs. Christopher Bridge Lemon Souffle Elizabeth David The Byculla Souffle Moukhopton Mocha Pudding Mrs. Richard de la Mare Danish Apple Cake Mrs. James Young Chocolate and Orange Mousse the Cordon Bleu School of Cookery; many more Our photos may appear dark or gray; the pages are neither. There is some soil to covers bumped corners bumped head and heel of spine and a small bump to bottom. Several page bottom page corners in the beginning of the book are also bumped. There is penciled bookseller's notation on fep. . Signed by Author. Revised. Hard Cover. Good/Good. 4to - over 9¾" - 12" tall. Collins Hardcover
1934981207.31NY: Avi Publishing 1934. Hardcover. Very Good. Sm 8vo hardcover red cloth no dj. Prev. owner's name-stamp. 3 faint pea-sized spots on front cover barely noticeable otherwise solid vg for its age contents clean & tight illus. bright & clear. 111 pp. ads. Illus. w/ b/w photos of equipment tables 2 fold-out charts. NY: Avi Publishing hardcover
196316748Marabout Service 1963. Mass Market Paperback. Fair. Solid binding despite several creases in spine; yellowed unmarked text; covers have good faces but substantially rubbed edges."Nouvelle edition encore plus pratique de la bible des cordons-bleus". Stated "edition originale" 1963 in this publisher's gastronomie series "MS18" but in fact this is the 1973 printing. A few color illustrations 438 pages. Functional working copy despite considerable wear and tear. Since we use it almost every day the price is firm please no offers this book has legs and the price shows what it is worth to us. No one is putting a gun to your head to buy this I am sure you can find cheaper copies elsewhere in better condition good luck with that but if you want our copy then pony up and shut up i.e no whining. <br/> <br/> Marabout Service paperback
1967015653Toulon: Les editions Provencia 1967. Edition revue et augmentee d'un choix de recettes de cuisine Languedocienne et de cuisine corse. 332pp table des matieres. Page edges lightly foxed. Original cloth boards in lightly edge-worn dust-jacket. Nouvelle Edition. Hard Cover. Very Good/Very Good. 8vo. Les editions Provencia Hardcover
198907845Toronto: MacMillan of Canada 1989. CAD First Canadian Edition No markings the cover lower corner tips are very slightly bumped otherewise Fine in unclipped Fine dust jacket with a touch of rubbing to the head of spine; DJ is in mylar sleeve. 29 x 22 cm Blue boards printed endpapers 1-4 5-528pp index bibliography. Techniques ingredients and tools of modern cuisine with more than 2500 full-colour photos. Anne Willan is the founder and president of Ecole de Cuisine La Varenne in Paris. This is one of the most comprehensive cooking guides ever published with very clear colour photos of the techniques and of the ingredients. It provides valuable advice and answers to cooking questions: which herbs will turn bitter if added to the beginning of a recipe; the difference between entrecote and porterhouse; why egg yolk will absorb just so much oil before the hollandaise sauce self-destructs. 6.0 JM 0501. 1st. Hardcover. Near Fine/Fine. 4to - over 9¾" - 12" tall. MacMillan of Canada Hardcover
198904484<p>Toronto: MacMillan of Canada 1989. CAD First Canadian Edition Owner's 11 word inscription to the end paperno other markings otherewise Fine in unclipped Near Fine dust jacket with a touch of rubbing to the head of spine; DJ is in mylar sleeve. 29 x 22 cm Blue boards printed endpapers 1-4 5-528pp index bibliography. Techniques ingredients and tools of modern cuisine with more than 2500 full-colour photos. Anne Willan is the founder and president of Ecole de Cuisine La Varenne in Paris. This is one of the most comprehensive cooking guides ever published with very clear colour photos of the techniques and of the ingredients. It provides valuable advice and answers to cooking questions: which herbs will turn bitter if added to the beginning of a recipe; the difference between entrecote and porterhouse; why egg yolk will absorb just so much oil before the hollandaise sauce self-destructs. A heavy book. 6.0 JM LVR 200/b3. 1st. Hardcover. Near Fine/Near Fine. 4to - over 9¾" - 12" tall.</p> MacMillan of Canada hardcover
