Feller-Girod Thomas Arnoult Natacha Guedes ValéryLivre Rare Book
488 résultats
2008500187358Hachette 2008 16 4x1x20 2cm. 2008. Broché.
Oversize 126p., illus. Hardcover Very good condition good
1998500051202Editions SAEP 1998 12 2x1x21 4cm. 1998. Broché.
1998500297051Editions SAEP 1998 12 2x1x21 4cm. 1998. Broché.
199666644Editions Rustica 1996 Jaquette un peu poussiéreuse, déchirée sur le dos, néanmoins bon livre.
199166614Editions du May 1991 In-4 relié 27,8 cm sur 24,5. Très bon état d’occasion.
64 pages. Index. Illustrated in colour and black and white. Colour-illustrated card covers. A great traditional collection of recipes for Cakes, Frostings and Fillings, Desserts and Sauces, Quick Breads, Savory Foods, Cookies and Cakelets. Minimal markings to contents. Above-average wear. Some soiling. Three-inch opening along bottom of coverfold. Binding intact. A worthy copy of this lovely vintage cookbook. Book
1974100774Fernand Nathan 1974 In-4 relié. Jaquette en bon état. 303 pages. Très bon état d’occasion.
2009500096124Marabout 2009 19 2x1 2x19 2cm. 2009. Relié.
1987CUI81MChez l'auteur, 1987. Large In-4° sous reliure de l'éditeur orné doré. 112 pages, largement illustré avec des photographies en N&B hors texte.
New English Paperback. Pbo. 4to. (30 x 21 cm). In English and Turkish. 87, [1] p. Color ills. A study on Turkish local cuisine of Amasya City. Amasya cuisine.= Amasya mutfagi.
432146Société Nouvelle Des Editions Du Chêne S.L. 1993 In-8 carré ( 205 X 200 mm ), broché sous couverture illustrée en couleurs rempliée. Très nombreuses illustrations en couleurs dans et hors-texte. Deuxième édition. Très bel exemplaire enrichi d'un bel envoi autographe signé de l'auteur à Jean-Pierre COFFE. De la bibliothèque de Jean-Pierre COFFE avec son timbre humide.
844375Société Nouvelle Des Editions Du Chêne S.L. 1992 In-8 carré ( 205 X 200 mm ), cartonnage illustré en couleurs. Très nombreuses illustrations en couleurs dans et hors-texte. Edition originale. Très bel exemplaire enrichi d'un très bel envoi autographe signé de l'auteur à Jean-Pierre COFFE. De la bibliothèque de Jean-Pierre COFFE avec son timbre humide.
128p., illus. Hardcover Very good condition good
2002100113426Arthemus 2002 233 pages 15 6x1 8x23 6cm. 2002. Broché. 233 pages.
No inscriptions or marks. No creasing to covers or to spine. A lovely clean very crisp tight copy with bright unmarked laminated boards and no bumping to corners. 194pp. Beginning with a short history of ice cream generally, which was likely known from Bible times, it follows the Italian influence from around 1800 and goes on to detail the development of ice cream in the UK and its position today.
No marks or inscriptions and no creasing to covers. A very clean very tight copy with bright unmarked slightly sunned boards and no bumping to corners. 96pp. Comprehensive work on puddings and desserts with a wealth of recipes. Illustrated.
Very Good Turkish, Ottoman (1500-1928) Paperback. 12mo. (16 x 12 cm). In Ottoman script. 39 p. Ev hanimlarina mahsûs alafranga pastacilik. Therein no definite information about born and death dates of Rabiha Hanim. Her grandfather was Kani Pasha (One of Tanzimat period pashas) grandmother was Russian. Her father Rifat bey who was a diplomat Kani Pasazade Ahmet Rifat bey, (1844-1891), was one the Young Turks according to Mithat Cemal Kuntay (Avrupa'da dokuz Türk ihtilalcisi). Rabiha Hanim's first articles and writings about cookery and recipes appeared in 'Türk hayati' periodical in 1925-26 which published by Selanikli Fazli Necip. She wrote in this periodical for a short time, for the chapter under the title 'Sofra hayati' [i.e. Cuisine life]. This book by her includes 41 recipes of cake and dessert. It's not cataloged in any bibliography related to Ottoman cookery or other. Additionally, she wrote a French edition of this book in 1925 under the title of 'La bonne cuisine Turque, Facile et economique des Mets les plus Usites et Renommesdu Pays (107 recettes)'. Only one copy located in OCLC: 949551637 (Bogaziçi University Library).; Not in Özege.; Kut 34.; Özege Bagis Kitaplari Kat. 3601. First Edition. Extremely rare. This rare book includes 41 pastry recipes with their French names as well as add to their Turkish names. Rabia wrote a cookbook in French printed in 1925 titled 'La Bonne Cuisine Turque' in Istanbul according to Kut.
2010500105830Solar 2010 1 6x21 2x18 6cm. 2010. Broché.
Karlsson, ClaesIn Pristine Condition. unknown
Vikbladh, CeciliaIn Pristine Condition. unknown
Jensen, Birthe KarenIn Pristine Condition. unknown
191111545Nordhausen, Killinger, ca. 1911. XI, 141 Seiten. Original Pappband (bestoßen, R. mit kl. Läsuren).
New English Paperback. Pbo. Oblong large 8vo. (23 x 23 cm). Color ills. In English. 283 p. 500 years of Ottoman cuisine. Ottoman cuisine was a culinary culture which grew from the 15th century onwards and was shaped by an élite group, who lived in and around Istanbul's Palace, an élite who took pleasure in good food. This culture included everything from the ingredients used to the methods of cooking and from the kinds of food eaten to the eating habits, table manners, and the type of kitchens where the food was prepared. The first part of the book looks at the elements which comprise Ottoman cuisine, and in the second part you will find a selection of recipes. The book deals with the cuisine of the Ottoman palace and élite society, and not the modest fare of the ordinary people. As in all societies, there was a considerable difference between the food culture of the Ottoman palace and that of the ordinary people, and there were also differences between the cuisine of Istanbul and the cuisines of other regions. The rather humble fare of the lower strata of society and recipes for it is a subject for another book, and one which I fear will present quite a challenge to its author, since it is unlikely that anyone would have taken the time to write down the plain combinations of foods eaten by the common people. Another point worth noting is the period covered by the book. Since the geographical area in question and its social limits are clearly defined, so too is the time frame: Istanbul was the capital of the Ottoman Empire from May 29th, 1453 to September 13th, 1923, and it is the development of Ottoman cuisine within this time frame that I aim to introduce to you
2010500119306Minerva 2010 15 4x2 8x14 8cm. 2010. Broché.
