Escoffier georges auguste (10 resultados)

Imperial octavo hardcover (VG+) in d/w (VG); all our specials have minimal description to keep listing them viable. They are at least reading copies, complete and in reasonable condition, but usually secondhand; frequently they are superior examples. Ordering more than one book will reduce your overall postage costs.…

Condición: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

Hardcover. Condición: Good. We only honor returns for quality issues and won't accept reasons such as 'change my mind', 'find a better price', or 'school book requirement change', etc.

Condición: New.

Hardcover. Condición: Very Good. December 1907 second impression of the English version of this definitive 1903 textbook of classical French cuisine, first translated into English and published in May 1907. Hardback bound in green cloth with gilt motif and lettering on the front board, gilt lettering on the spine, publisher's logo embossed on back board, all edges green. In very good condition for its age, some spotting and fading especially to front board and spine, front edge and ends of spine rubbed and worn, corners lightly rubbed, front hinge slightly cracked, armorial bookplate of Sir James Heath Bart - one can imagine that this was well used in his kitchens - it can fall open at pages that must contain favourite recipes! Endpapers lightly foxed, some staining to title pages, otherwise bright, tight and clean. Frontispiece with photo portrait of the legendary chef of the Savoy and later Carlton Hotels, protected by a tissue guard, Xvipp with Preface, Contents and Glossary, then 891pp containing 2,973 recipes and 20pp of menus, as well as a very comprehensive index. This cookbook revolutionised the culinary world by streamlining the heavy, complex cooking style of the 19th century into a logical, structured system. It remains a cornerstone of global professional culinary education.…

Cloth. Condición: Near Fine. Estado de la sobrecubierta: Very Good Indeed. A new edition of Georges Augustes Escoffier's A Guide To Modern Cookery, an encyclopaedia of 2,793 recipes from the very best of French cuisine. A new edition of Georges Augustes Escoffier's A Guide To Modern Cookery, The World's Greatest Cookery Book.Published by Heinemann for the Cookery Book Club in 1966. First published in 1907.In the publisher's original cloth, in the original unclipped dust wrapper. Contains a set of pre-designed menus at the back of the book to inspire the reader with fancy dinner parties.Written by the esteemed chef of the Carlton and Savoy hotels, a pre-eminent figure in London and Paris at the turn of the 20th century, Georges Augustes Escoffier's book is a masterful cooking encyclopaedia, containing 2,793 recipes of French cuisine. Despite this great number, each recipe has been carefully constructed.The new edition has been re-designed for improved legibility, and contains an introduction by fellow chef, and Escoffier's biographer, Eugène Herbodeau. In the publisher's original cloth, in the original unclipped dust wrapper. Externally, in excellent condition, with minimal shelf wear. Dust wrapper is smart, with slight wear to the extremities. The occasional mark to the wrapper. A slight crease to top of edge of front fly leaf. End papers are bright and clean, with the rare mark. A couple of ink inscriptions by previous owner. Internally, firmly bound. Pages are bright and clean. Near Fine. None (ilustrador). book.…

Hard Cover. (London: William Heinemann 1911). New & revised edition (second impression). 4th printing overall. 8vo. Pp xvi, 891. Tissue-guarded portrait frontispiece. Publisher's original green cloth lettered in gilt to the spine and front board. All edges green. Heinemann logo blind-stamped to the back board. A good copy. Marks to the boards. Rubbing to the spine edges. Pushing to the spine tips. Bumping to the boards. No inscriptions. Foxing to the early/late pages of the book. Hinges reasonably firm and holding. Clean interior. Photographs/scans available upon request.…

Leather Bound. First Edition, First Printing. pp. [7], 765 + index [in French]. Royal 8vo., measuring 6.5" x 9". Bound in three-quarters light-brown leather over marbled boards. Four raised bands to spine, five compartments, and adorned with gilt rules, lettering and fleur-de-lis to the spine; lovely floral endpapers. An exceedingly rare appearance of famed French chef, restaurateur and culinary writer, Auguste Escoffiers' recipes - often referred to as "roi des cuisiniers et cuisinier des rois" ["king of chefs and chef of kings"] - as published in the Danish language including a large selection of his famed re-working of the five "sauces mères" [mother sauces] of French cuisine. Presumably, this significant collection was derived from his magnum opus: "Le Guide Culinaire", originally published in 1903 in France. Comprising of a rich selection of over 2,600 numbered recipes, the sections include amongst others: "De vigtigste varme Saucer" [The Main Hot Sauces]; "Tynde sammensatte Saucer" [Thin composite sauces ]; "Kolde Saucer og sammensat Smør [Cold sauces and compound butter]; "Velsmagende Kød Gele eller Aspic" [Tasty Meat Jelly or Aspic]; "Fars og Fyld til Suppe samt varme og kolde For- og Efterretter" [Stuff and Filling for Soup as well as hot and cold Starters and Desserts]; "Supper"; "Fisk" [Fish]; "Hovedretter og Biretter" [Main courses and side dishes]; "Steg og Salat" [Roast and Salad]; "Grontsager og Mel-produkter" [Vegatebles and Flour Products]; "Mellem-Dessert" [Middle Dessert]. Excepting the index, which is printed in French, the text is otherwise exclusively in Danish. Light edgewear and some rubbing to the leather extremities, neat period ink name to upper-right margin of the title page, else, contents without blemish with bright, clean, and unmarked pages and tight, sound binding. A handsome presentation of a scarce cookery title. Rare in commerce and amongst institutional holdings. Corresponds to OCLC #463565287 indicating only but three institutional holdings at time of cataloguing including one copy at the Danish National Library. Rare indeed. …

In-8° (225x140mm), pp. XII, 792, (4), vignette e illustrazioni nel testo, una tabella ripiegata f.t. Legatura editoriale in mezza pelle rossa con titolo e fregi in oro al dorso. bell'esemplare. Prima edizione di questo grande classico della cucina francese, composto da Escoffier in collaborazione con Philéas Gilbert e Émile Fetu e adunante migliaia di ricette di ogni genere, dalla salse alle minestre, dalla carne al pesce, dalle uova ai gelati alla pasticceria. Georges Auguste Escoffier (Villeneuve-Loubet, 1846Montecarlo, 1935) fu celeberrimo cuoco e gastronomo, uno dei maggiori di ogni tempo, che possentemente contribuì a divulgare e insieme ad aggiornare la tradizionale cucina francese. Soprannominato dal Kaiser Guglielmo II Re degli Chefs e Chef dei Re, fu ristoratore in proprio e poi chef al Savoy di Londra e in alcuni dei più rinomati ristoranti del mondo. Fu lui a inventare, nel 1893, le pesche Melba, così chiamate in onore del grande soprano australiano Nellie Melba, nonché i Tournedos Rossini, in onore del musicista pesarese. Cfr. Oberlé, 261. Bitting, 146. Francese.…

Condición: Very Good. First English translated edition hard back binding in publisher's original forest green cloth covers, gilt title and author lettering to the spine, M. Mackenzie in gilt to the front cover. 8vo. 9½'' x 6¼''. The first edition was printed in 1903 in French, this second edition was published in 1907, the third in 1912, and the current fourth edition in 1921. Contains photographic frontispiece portrait with tissue-guard, 880 printed pages of text. From Mairi Mackenzie with lovely illustrated family bookplate looking out over Loch Ewe from Inverewe House to the front free end paper, text across the top of the bookplate 'Some in the Sun and Some in the Shade' referring to plants grown at Inverewe, below her printed name 'Mairi Mackenzie'. Slight age tanning to the text block edges and down the spine, rubbing to the corners, spine ends rolled over and in Very Good square and tight condition. By the time Mairi was born, Osgood Mackenzie was 17 years into his lifelong project. Her parent's marriage broke down while she was still young, and she seems to have spent part of her time with her mother. However, it seems that while still a child she became enthused with her father's vision and worked alongside him to help turn it into reality. In 1907 at the age of 28, Mairi married Robert Hanbury. When Osgood Mackenzie died in 1922, the work of completing Inverewe Garden was carried forward by Mairi. Robert Hanbury died in 1933, and in 1935 Mairi married Ronald Sawyer, a landowner and farmer. Together they rebuilt Inverewe House, which had stood ruined since a serious fire in 1914, and under their stewardship, her father's dreams of Inverewe Garden developed into reality. Member of the P.B.F.A. FOOD [Cuisine Française].…