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Librería: LIVREAUTRESORSAS, LA BAZOCHE GOUET, Francia
Condición: 2. BROCHE.
Publicado por Paris : Bornemann, 1968
Librería: PRISCA, Paris, Francia
Original o primera edición
Couverture souple. Condición: Bon. Edition originale. ln-12°broché, 110 pages circa.
Publicado por Bornemann, 1971
Librería: Ammareal, Morangis, Francia
Condición: Bon. Ancien livre de bibliothèque. Légères traces d'usure sur la couverture. Salissures sur la tranche. Edition 1971. Ammareal reverse jusqu'à 15% du prix net de ce livre à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Good. Former library book. Slight signs of wear on the cover. Soiling on the side. Edition 1971. Ammareal gives back up to 15% of this book's net price to charity organizations.
Publicado por Paris : S. Bornemann, 1922
Librería: PRISCA, Paris, Francia
Original o primera edición
Couverture souple. Condición: Bon. Edition originale. In-8° broché.
Publicado por Paris : S. Bornemann, 1923
Librería: PRISCA, Paris, Francia
Original o primera edición
Couverture souple. Condición: Bon. Edition originale. In-8° broché.
Publicado por Albin Michel (1915 ca), Paris, 1915
Librería: Gilibert Libreria Antiquaria (ILAB), Torino, TO, Italia
Original o primera edición
In-16°, pp. ,32, brossura editoriale. Alcuni disegni n.t. Bell'esemplare. Edizione originale ed unica. Curioso opuscolo di gastronomia bellica, senza data ma impresso mentre la Francia era coinvolta nella Prima Guerra Mondiale e ovvie ragioni di austerità imponevano la necessità di fare economia nella preparazione degli alimenti. Il manualetto insegna, appunto, la preparazione delle confetture e marmellate di frutta con la massima semplicità ed economia di mezzi. Cfr., per questo e per altri analoghi libri, Caroline Poulain (et alii), Manger et boire entre 1914 et 1918, Gand-Dijon, 2015. Francese.
Librería: Llibreria Antiquària Casals, BARCELONA, España
Paris-Albin Michel edt.-s.a.(h-1918). 18 cm. 109p. Enc. media piel nervios. (13170-6-7) Cocina. Reposteria. Patisserie. Cuisine.
Publicado por Paris, Albin Michel s. d. [vers 1920], 1920
Librería: Librairie Gastéréa, Lausanne, Suiza
In-8°, broché, couverture illustrée, ex. non coupé, 192 pp BEL EXEMPLAIRE de ce recueil de recettes pour la confection de pastilles, fondants, pralines, pâtes de fruits, nougats, berlingots, caramels, fruits confits, marrons glacés etc. L'auteur s'appelait en vérité GEORGES-BENJAMIN DE SAVIGNY (voir lot n° 155 du présent catalogue) Couverture illustrée par ROBERT SALLES.
Publicado por Paris, Librairie des publications Populaires, Paris, 1907
Librería: Librairie de l'Avenue - Henri Veyrier, Saint-Ouen, FR, Francia
Couverture rigide. Condición: Bon état. In-4 25 x 16 cm. Cartonnage éditeur pleine percaline rouge, report du titre argent sur le dos lisse et le premier plat, tranches rouges, 429 pp., 300 figures, table des matières. Exemplaire en bon état.
Publicado por Albin Michel, Paris, France, 1915
Librería: BookScene, Hull, MA, Estados Unidos de America
Hardcover. Condición: Fine. 1915. No date, early 20th century. Originally a paperback, now professionally rebound as a hardcover in blue cloth, gold lettering on spine, endpapers and silk reading ribbon. Nice Firm Clean copy ! Page margins have quaint age toning. 119 pages. Unusual book, not mentioned in the main bibliographies. A small volume with an attractive cover depicting a young female cook forcing a whole prepared rabbit onto a skewer. Renaudet was a selective collector and meticulous recorder of little known French provincial recipes, seeking the best examples of household cookery. It has never been translated into English and is near impossible to find. All of the recipes were collected and tested by Benjamin Renaudet, from provincial kitchens. No Date, but probably early World War I. Benjamin Renaudet: [translation] 'The difficulties of supply require us to transform gradually our eating habits - I would almost say 'a get out of our routine .' Butcher's meat being increasingly scarce and dear , we see , for example, from time to time on the bourgeois table, a domestic rabbit, previously not seen.' However, 150 years ago, the old bourgeois kitchen manuals gave twenty to thirty recipes for rabbit preparation , while modern manuals contain no more than three or four. The reason must be that the desire not to live better , but seem to live better, has gradually replaced this excellent little beast's butcher's meat consumption, which was once rare, and has now returned for many households, a diet of luxury. While the need has put the domestic rabbit in vogue , there exists a need in the kitchens for more than three or four recipes, unlike the amount of formulations they have for large meat. Rabbit meat is healthy and nutritious. Without returning to seventeenth and eighteenth century kitchen manuals , describing rabbit with pistachios, cucumbers , basil , etc., there are families in almost all regions of France with great recipes , little or not known one to the other, recipes continued by tradition and often perfected, but they are unpublished. We will see that the real French cuisine , which in cities has become a laboratory preparation of chemicals and food, is always simple and delicious in our provinces in Normandy as well as in Burgundy, Bresse as Touraine.' Contents: L'achat; Les Marinades; Ragouts et Sautes; Les Rotis; Les Restes; Les Salades; Pates, Conserves et Pieces Froides. RBR13.