Description:
London: Sampson Low, Marston, Searle & Rivington, 1884. (UK) Fourth Edition Owner's name and date of 1912, pages clean, cover edges rubbed with wear to leather spine, all the pages are there except four pages (391-394) of the French index, Good (-) copy; no Dj. 19 x 13 cm, original gray paper over bds, dark green leather spine with gold titles, original floral-patterned endpapers, [i-v], vi-xvi, [1], 2-400pp, index in English and in French. No illus. After some general remarks, the book launches into menus of 5 or 6 courses for each day of the year starting with Janurary 1st and including a menu even for February 29th. Beneath each daily menu are the 2 or three recipes written in the brief style of older cookbooks. There are 1200 recipes in all with a comprehensive index of recipenames in French and in English. The text is in English. There are some intriguing recipes here including one for a Sugared Spinach (Dessert) and a Creme Vierge (Virgin Cream) calling for the powdered…
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366 MENUS & 1200 RECIPES OF THE BARON BRISSE in French and English Translated By Mrs. Matthew Clark
by BRISSE, Baron [Leon]
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Apertif, Recipes for Simple Pleasures in the French Style
by Brennan, Georgeanne
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- 9780811810777 / 0811810771
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San Francisco: Chronicle Books, 1997. (USA) 1st printing. No markings, Fiine in unclipped Fine dust jacket. Boards, 144pp, index. full-page colour photos. This book offers recipes for fruit wines, classic apertif mixes, non-alcoholic friut drink as well as delicious appetizers to comlement them: rosemary-walnut biscotti, anise-flavoured pastis, citron presse, gougere,. (2.0 JM HOJ 304/1. 1st. Hardcover. Fine/Fine. Illus. by KLEINMAN, Kathryn. 8vo - over 7¾" - 9¾".
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BRILLAT-SAVARIN, Une Etoile Europeenne, Exposition Du 17 Setmebre Au 17 Decembre 2005, HORS LIGNE No 35 Special
by Syren, Andre-Pierre, et al.; Poirot, Albert; Bibliotheque Municipal De Dijon
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Dijon: Bibliotheque Municipal De Dijon, 2005. (FR) No markings, Fine. 32 pp counting both covers, side-stapled, monochrome illus and photos. This item is entirely in French and is devoted to an exhibition in celebration of the 250th anniversary of the birth of Brillat-Savarin The exhibition was organized in Dijon by the Bibliotheques Gourmandes and by the Amis de la Bibliotheque municipale de Dijon . (1.3 JM ITF docket 49. Staple Bound. Fine. 8vo - over 7¾" - 9¾".
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Bocuse. Die neue Küche
by Bocuse, Paul
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- 9783881991155 / 3881991158
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Dusseldorf: Herrsching, Pawlak Verlag / Econ Verlag, 1977. (GER) No makrings, Near Fine; no dust jacket as published, Boards, 496pp, index, colour plates of prepared dishes. This is the german edition of Bocuse's La Cuisine du Marche published by Flammarion. THis text is entirely in German, A heavy book, (4.4 JM HOJ 303/a2. Hardcover. Near Fine/No Jacket. 4to - over 9¾" - 12".
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Chateau Cuisine (Inscribed copy)
by Willan, Anne
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- 9780026299558 / 0026299550
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NY: MacMillan, 1993. (USA) First Printing INSCRIBED BY AUTHOR: " ------/ Many many thanks for so / much help and kind words/ Hope to see you soon again/ Anne", (The written 'Anne" matches the printed signature in the book), no other markings, Fine in unclipped Near Fine dust jacket. Black boards, 224pp, index. Lots of colour photos of locales in France and of prepared dishes. This book was prepared in associatiation with Friends of Vieilles Maisons Francaises. Recipes, food information and a tour of the wonderful old houses of France are combined in this book. A heavy book. (3.6 JM LVR 201/0. Inscribed By Author. 1st. Hardcover. Fine/Near Fine. Illus. by BAKER, Christopher. 4to - over 9¾" - 12".
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Cuisine Courante (Inscribed copy)
by Loubet, Bruno; MacMillan, Norma
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- 9781851456529 / 185145652x
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London: Pavilion Books Limited, 1991. (UK) First printing. INSCRIBED BY AUTHOR to the half-title page: "Dear J-----/ With sincere thanks for your "ETERNAL" support! To a food lover...from another food lover/ Loubert. / June 6th '95)" , no other markings, about Fine in price-clipped Near Fine dust jacket. Green boards, 160pp, index. Colour photos of prepared dishes. This is Loubet's first cookbook, as chef of the Four Seasons restaurant at the Inn on the Park in London where in 1990 he was awarded his first Michelin star. Long regarded as one of the most exciting and innovative chefs on the London culinary scene, Bruno Loubet was known for giving vegetables equal billing on the menu at his hugely popular Grain Store restaurant. In London Bruno began working at La Tante Claire under Pierre Koffmann, a fellow expat from the south west of France, before accepting a head chef position at Gastronome One. Following several years working in Oxfordshire at both Raymond…
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DER KOCHKUNST-FUHRER: Handbuch Der Modernen Kuche Von A. Escoffier Uter Mitarbeit Von Phileas Gilbert, E. Fetu, A. Suzanne, B. Reboul, Ch. Dietch, A. Caillat, Etc.
by Escoffier, Auguste
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Frankfurt: Fachschriften-Verlag Des Internationalen Verbandes Der Koche, 1904. (GER)Presumed First Edition Owner's signature, no other markings, pages toned, hinges cracked but holding, the spine strip is missing, some rubbing to cover corner tips, fainst stain to back cover, Fair only used copy; no dust jacket probably as published. 22x 14.5 cm, original dark blue cloth with binkd embossed foral designs at spine side and at corners, patterned end papers, xvi, 808pp. Some line illus in text. Fold -out table to page 768. This is the authorized German edition of Escoffier's Le Guide Culinaire with the text in GERMAN. The first edition of Le Guide Culinaire, a milestone book in the history of French haute-cuisine, appeared in 1903. This German edition is dated 1904 and pre-dated the English first edition which appeared only in 1907. A heavy book. (3.5 JM HOQ 101/a1. Hardcover. Poor/No Jacket. Illus. by Morin, Victor. 8vo - over 7¾" - 9¾".
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DUCASSE FLAVORS OF FRANCE
by Ducasse, Alain; Dannenberg, Linda
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- 9781579651077 / 1579651070
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NY: Artisan, 1998. (USA) 1st printing of the first American edition. No markings, very slight toning to the extreme edge of the white page margins, Near Fine in unclipped Very Good (-) dust jacket with 3/4" closed tear to top edge of front panel and 1/4" tear to lower edge of panel near the spine; Dj is in mylar sleeve. Blue boards. 264pp, index, colour photos throughout. "Six star cookijng from the world's only Michelin six-star chef": Tart of Young Lettuce and Tomato Confit; Pan-seared Steak with Sweet and Sour Condiment Sauce; Lemon Tarlets with Orange Chips. A heavy book. (4.3 JM 012a4. 1st. Hardcover. Near Fine/Very Good (-). Illus. by HUSSENOT, Pierre. Folio - over 12" - 15" tall.
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Doughs, Batters, and Meringues (French Professional Pastry Series)
by Bilheux, Roland ; Alain Escoffier
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- 9780470244081 / 0470244089
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NY: John Wiley & Sons, 2000. (USA) 2nd edition in English. No markings, tiny bump to one cover corner, else Fine in Fine dust jacket. Boards, 203pp, index, ribbon marker, many colour photos thrpighout illustrated the techniques and skills of French pastry making. (3.2 JM LVR 200/b6. 2nd. Hardcover. Fine/Fine. Folio - over 12" - 15" tall.
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ESCOFFIER, Le Guide Culinaire, the Original Unabridged Translation Into English
by Escoffier, Auguste; Edited By H.L. Cracknell and R.J. Kaufmann
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- 9780470900277 / 047090027X
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Hoboken NJ: John Wiley & Sons, 2011. (USA) 1st printing of the fifth edition. No markings, faint scuff mark to bottom edge of pages, otherwise Fine in Near Fine dust jacket with faint scuff mark to front panel. Boards, xvi, 646pp, index, no illus. This new edition is a treasure-trove of over 5000 recipes to guide chefs along the lines of classic French cuisine. Forewords by chef Heston Blumenthal and Dr. Tim Ryan, President of the Culinary Instititute of America. A heavy book. (4.0 JM HOQ 102/a4. 5th. Hardcover. Fine/Near Fine. 4to - over 9¾" - 12".
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Eric Kayser's New French Recipes
by Kayser, Eric ; Yair Yosefi
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- 9782080201164 / 2080201166
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Paris: Flammarion, 2008. (FR) 1st printing. No markings Fine in Fine dust jacket. Boards, 160pp, index, full-page colour photos. Kayser is a 4th generation Parisian baker, and has shops in France, Japan, Lebanon, Russia, Taiwan, Ukraine, and Greece. 100 recipes (not all are baked goods) swhich bring a new twist to traditional French classics: Walnut bread; Gluten free cornbread;Chicken sticks in black and white sesame seeds; Grilled hazelnut butter sandwich. (3.0 JM LVR 202/b0. 1st. Hardcover. Fine/Fine. 4to - over 9¾" - 12".
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FINE FRENCH DESSERTS Essential Recipes and Techniques
by Boue, Vincent; Delorme, Hubert; Stephane, Didier
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- 9782080201577 / 2080201573
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Paris: Flammarion, 2013. (FR) 1st printing. No markings Fine in Fine dust jacket. Hardcover, 480pp, index, colour photos throughout, 2 ribbon markers. The book begins with fundamental recipes for doughs and batters, sponges and bases, creams and mousses. There are step-by-step photographs with 20 technique demonstrtions downloadable on videos through URL or QR coses. The second section presents 100 recipes organized into hot desserts, cold desserts, layered desserts, classic pastries, loaf cakes, tarts, and iced desserts. Each recipes wi graded as to difficulty. A heavy book. (6.3 JM PLX 501/3. 1st. Hardcover. Fine/Fine. Illus. by McLachlan, Clay. 4to - over 9¾ - 12" tall.
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THE FIVE SEASONS KITCHEN 90 Simple and Creative Recipes
by Gagnaire, Pierre
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- 9781910690314 / 1910690317
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London: Grub St, 2016. (UK) Presumed 1st edition. No markings, Fine in Near Fine dust ajcket. Hardcover, 216pp, index, full-page colour photos of prepared dishes. Gagnaire was voted "Best chef in the World" by his peers in 2015. He has his restaurnat in the 8th arrondissement in Paris. This book presents 30 menus providing 90 recipes which are accessible to the home cook: Coffee-scented chestnut veloute; Lamb shoulder rubbed with curry leaf;Almond cake with peach quarters and verbena; Flat choux buns. (3.6 JM LVR 202/b0. 1st. Hardcover. Fine/Near Fine. Illus. by Gavard, Jacques. 4to - over 9¾ - 12" tall.
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FRENCH BISTRO Seasonal Recipes
by Auboyneau, Bertrand; Simon, Francois
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- 9782080200884 / 2080200887
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Paris: Flammarion, 2012. (FR) 1st rpinting. No markings, Fine in Fine dust jacket. Hardcover, 216pp, index, lots of colour photos. This book features Paul Bert and recipes from 13 Parisian bistros: L'Escalier du Bistrot, L"abordage, L'Ami Jean, The Baratin, Le Comptoir, The Gorgeon, Le Grand Pan, The Marsangy, Philou, The Quedubon, The Rep[aire du Cartouche, Le Verre-Vole, Le Villaret. Recipes include: Country Pate with Pickled Chanterelles;Crisp Pig's Trotters with Tartar Sauce;Roasted Figs with Tahitian Vanilla Ice Cream. (3.0 JM HOQ 102/b1. 1st. Hardcover. Fine/Fine. 8vo - over 7¾" - 9¾".
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FRENCH CHEESES, Eyewitness Handbooks
by MASUI, Kazuko and YAMADA, Tomoko
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- near fine
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- 9780773729933 / 0773729933
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Toronto: Stoddard, 1996. (CAD) First Canadian Printing No markings, sall sstress creases to flexible covers, Near Fine. Glossy flexible cover, no jacket possibly as published, 240pp, index. Foreword by Joel Robuchon. Wines recommended by Robert and Isabelle Vifian. Accurate colour photos of all 350 types of French cheese arranged alphabetically with notes on the special characteristics, grades, and wine recoomendations. If you want an excellent cheese-spotting guide to tell your Bleu des Causses from your Bleu de Costaros, this is the book.( 1.8 JM HOQ 102/b3. 1st. Flexible Covers. Near Fine/No Jacket. Illus. by MaRUYAMA, Yohei. 8vo - over 7¾" - 9¾".
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FRENCH COUNTRY COOKING
by DAVID, Elizabeth
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London: John Lehman, 1953. (UK) This is the 4th impression (1953) of the first English edition first published in Sept of 1951. No markings, book is tight and square, pages clean, a couple of tiny faint spots to the leading edges of pages, Very Good in unclipped Good only dust jacket with some chipping to the edges of the dust jacket mostly to the top of the back panel; dust jacket colour is clean and bright; DJ is in mylar sleeve. 20 x 13.5 cm, fine beige cloth with spine titles in gold on a brown serrated title spaine block, plain endpapers, [i-iv] v-x [xi-xiv] 15- 273pp, [1] blank. Index. B&W drawings. This book first appeared in Britian in1951, her second book. In her introduction she dispels the myth, still encountered, that all French families eat grand, rich meals: "A certain amount of nonsense is talked about the richness of the food to be found in all French homes. It is true that the standard is much higher than that of most English households...Those who care to look for…
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French Taste: Elegant Everyday Eating
by Calder, Laura
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- 9781554681013 / 1554681014
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Toronto: Harpercollins Canada, 2009. (CAD) 1st printing. No markings, Fine in about Fine dust jacket Boards, 310pp, index. Full page colour photos. The author is the host of Food Network Canada's series French Food at Home. After a decade in France, she is now based in Canada. (3.0 JM HOJ 303/a2. 1st. Hardcover. Fine/Near Fine. Illus. by Ingram, James. 4to - over 9¾" - 12".
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GIRARDET Recipes from a Master of French Cuisine
by Girardet, Fredy
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- 9781580084116 / 1580084117
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Berkeley: Ten Speed Press, 2002. (USA) 1st printing. No markings, Fine in unclipped Near Fine dust jacket, Hardcover, 208pp, index, full-page colour photos of prepared dishes. Charlie Trotter has said that Goradet is arguably the great living chef. During the heady glory days of haute cuisine in the 1970s, gourmands from around the world dined at fine restaurants in Paris, Lyons, Roanne, and other parts of France. Yet another illustrious culinary destination was located in a renovated town hall in a village outside of Lausanne, Switzerland, where Frédy Girardet was creating sublime French cuisine to international acclaim, earning three Michelin stars. Chef Girardet entered semiretirement in 1996, and now, 20 years after the publication of his landmark first cookbook, the eagerly anticipated second book has arrived. Over 100 classic recipes are presented, including signature dishes with such classic Girardet ingredients as foie gras, truffles, and citrus. Devoted followers will rejoice, while a…
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Grand livre de la France a table: Cuisine des provinces de France (French Edition)
by Courtine, Robert J
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- near fine
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- 9782863110058 / 2863110055
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France: Delachaux & Niestle : P. Bordas, 1979. (FR) Presesume first edition in this format, previously published as Cuisine des Provinces de France. No markings, about Fine in Good dust jacket with chip and creae to top edge of front panel and another to the top edge of rear panel. DJ is inmylar sleeve. Cloth, 604pp, then [14]pp of index. Colour plates and photos. This is a great book of French recipes orgainized by region and gives a excellent representation of the range of traditional French cooking. The text is entirely in French and the ingredients arein metric. A heavy book. (5.0 JM LVR 201/b0. 1st. Hardcover. Near Fine/Good. 4to - over 9¾" - 12".
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THE ILLUSTRATED ESCOFFIER Recipes from the French Classic Tradition
by CRACKNELL, H.L.; KAUFMANN, R.J. (Editors); Escoffier
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- very good
- Hardcover
- first
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- Used - Very Good
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- 9780706428223 / 0706428226
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London: Octopus Books, 1987. (UK) First British Edition No markings, Very Good in Very Good dust jacket with small piece missing from the top corner of the front panel. White boards with title block, 192pp, index, glossary. Wonderful colour photos of lovingly presented dishes. Introduced by Escoffier's grandson, Pierre Escoffier. These recipes were selected from The Complete Guide to the Art of Modern Cookery (1979) by Anne Johnson. The recipe ngredients are in metric and British measures. (3.2 JM LVR 201/b3. 1st. Hardcover. Very Good/Very Good. 4to - over 9¾" - 12" tall.
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