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Image for L'ART CULINAIRE FRANCAIS  PAR NOS GRANDS MAITRES DE LA CUISINE 3760 recettes. 280 gravures en noir. 420 sujets en couleurs.

L'ART CULINAIRE FRANCAIS PAR NOS GRANDS MAITRES DE LA CUISINE 3760 recettes. 280 gravures en noir. 420 sujets en couleurs.

By: ALI-BAB, E. Darenne, E. Duval, A. ESCOFFIER, et al

Price: $39.95

Publisher: Flammarion: 1957

Seller ID: 41393


1044 pages; Clean and tight in original binding and very nice dustjacket. Large heavy book. les recettes de cuisine, patisserie, conserves des maîtres contemporains les plus réputés OCLC: 1015325 A veritable enclyclopedia of French cuisine with lengthy explanations of ingredients, kitchen tools, and methods. A fundamental reference for every cook and chef. Requires additional postage for Priority or Overseas shipping. ; Experience the pleasure of reading and ap... View more info

Image for GIBIER et VOLAILLE dans LA CUISINE INTERNATIONALE (Game and Poultry)

GIBIER et VOLAILLE dans LA CUISINE INTERNATIONALE (Game and Poultry)

By: Bickel, Walter ; and Rene Kramer

Price: $49.95

Publisher: Paris, Editions Vilo: 1975

Edition: First Edition

Seller ID: 41392


496 pages; Pictorial dustjacket, photographic illustrations in colour and in black & white. A Fine clean, tight, bright red book in Fine original dustjacket protected by glassine. An immaculate copy of this important, scarce cooking reference -- more than just a compilation of recipes, this volume contains detailed instruction in techniques of selecting, preparing and cooking game fowl and game meats. Succinct descriptions of the game animals themselves along with thei... View more info

Image for THE WINE OF THE DOURO

THE WINE OF THE DOURO

By: Bolitho, Hector

Price: $14.95

Publisher: London, Sidgwick and Jackson: 1956

Edition: First Edition

Seller ID: 39743


24, 38 pages; Clean and tight in original light blue cloth binding in very good dustjacket with minor toning at spine. "a book for tranquil readers who enjoy their wine -- especially the wine of the Douro. Hector Bolitho tells the story of the vintage ... and the romantic story of the English port shippers in Oporto -- an aristocracy of traders, guarding their traditions and their ethics, against all ravages of change. The Douro River, with the ghosts of Wellingto... View more info

Image for RANDOM RECIPES

RANDOM RECIPES

By: Mandeville, Minn-ell

Price: $39.95

Publisher: Louisville, John P. Morton: 1940

Edition: First Edition

Seller ID: 38588


90 pages; Clean and tight in original black cloth binding with decorative white lettering and stamped devices. Southern cook book containing among others recipes for corn dodgers, Zwieback cake, apricot mousse, persimmon pudding, fish au gratin, liver supreme, gumbo albert, Molded Caviar and Egg Salad, Escallopped Shrimp and Tuna; Crab Gumbo; Frenched Lamb Chops; Date Meringue; etc. From the author's foreword: "These recipes have been begged, borrowed and stolen f... View more info

Image for WHAT ONE CAN DO WITH A CHAFING-DISH - A Guide for Amateur Cooks

WHAT ONE CAN DO WITH A CHAFING-DISH - A Guide for Amateur Cooks

By: Sawtelle, H. L.

Price: $24.95

Publisher: New York, Putnam: 1892

Edition: Fourth Edition

Seller ID: 38421


80 pages; Clean and tight in original pictorial boards with navy blue cloth spine. Fritadella, Salmon a la Reine, Welsh Rarebit, Fricassied Eggs, Lobster au Naturel, Beignets de Pommes, Canvas Back Duck, Devilled Ox Tongue, Curried Veal, etc. Beautifully designed and produced, elegant classic dishes of the late 19th century. ; Experience the pleasure of reading and appreciating this actual printed item. It has its own physical history that imbues it with a character la... View more info

Image for PARIS BISTRO COOKERY [ 1st Edition with Dustjacket ]

PARIS BISTRO COOKERY [ 1st Edition with Dustjacket ]

By: Watt, Alexander

Price: $29.95

Publisher: London, MacGibbon & Kee: 1957

Edition: First Edition; First Printing

Seller ID: 38649


195 pages; Clean and tight in original red cloth binding in blue dustjacket. A charming guide to 50 small restaurants of Paris in the late 1950s with 100 recipes of their house specialities. The author Alexander Watt was the co-author with James Beard of "Paris Cuisine." Some of the restaurants include Chez Pierre, La Coquille, Au Clocher du Village, Chez Camille Renault, Sylvain, Chez Maitre Paul, Au Vieux Paris, Mimi de Saint-TroppLe Ruban Bleu, Pharamond, Che... View more info