sonnenfeld albert (81 resultados)

paperback. Condición: Good.

Condición: Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Hardcover. Condición: Good. No Jacket. X-Library book. Standard wear to cover and typical library markings. No dust jacket. 100% Money Back Guarantee!!!

Paperback. Condición: Very Good. First Edition. A trade paperback in excellent condition, clean with a tight binding and an unmarked text.From a private smoke free collection.Shipping within 24 hours, with a tracking number and delivery confirmation.

Wraps. Condición: Near Fine. Decorations By David T. Vernon Ilustrador. 2nd Printing. Clean and tight textblock. Remainder marked top page edges. Light rubbing to the edges, minor folding to the corners. 592pp., including index. Size: 8vo - over 7¾" - 9¾" tall. Paperback.

Hardcover. Condición: Very Good. Estado de la sobrecubierta: Near Fine. 1st Edition. 1st thus, 1st printing of essay collection edited by Jean-Louis Flandrin & Massimo Montinary, English edition edited by Albert Sonnenfeld, translated by Clarissa Botsford; Orange boards with silver lettering near fine with minimal shelfwear; Dust jacket unclipped shows some normal wear around edges, corners and hinges; Stamp on title page, one to two chapters with pencil underlining otherwise unmarked.

Paperback. Condición: Good. Good paperback, staining inside cover and on first few pages.

Soft cover. Condición: Good. No Jacket. Small used booklet in good condition. Blue cover w/dark blue lettering. Minor edge and handling wear to cover. Book has notations and underlining. Tight binding.

Paperback. Condición: Good. French. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).

Condición: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

First edition Review copy with slip enclosed. Near fine stapled wraps with gentle use to cover. Text clean throughout. Voltaire to Victor Hugo to Jacques Prevert and Arthur Rimbaud, Apollinaire, Rilke.

Hardcover. Condición: Good. Illustrated. Bargain book!

hardcover. Condición: Good. 366 pp. 6 1/8 x 9 1/4. Purple cloth covered boards, stamped in plum and gold on front and spine. No dj. Ex college lib with usual markings.

paperback. Condición: Good. No Jacket. 1st Edition. large paperback, pictorial card covers, remainder mark to both bottom and top edges else a good tightly bound copy with a clean and unmarked text, b&w illustrations, xviii + 592pp.

Hardcover. Condición: Near Fine. Estado de la sobrecubierta: Near Fine. First Edition; First Printing. Tight square unmarked book with a strip of paper residue to front endpaper. In dust jacket with touch of shelfwear. ; 10 X 7.4 X 1.7 inches; 624 pages.

Hardcover. Condición: Acceptable.

Hardcover. Condición: Good.

Condición: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.

F. 8vo.; 138 pages. First Edition. Binding is Hardcover.

Paperback. Condición: Good. 218p large paperback in beige covers with green crests, good condition with light wear, crossed-out labels and marks to endpapers, binding intact, pen marks to many pages, text clear and legible, a good well-studied copy Language: French.

Couverture souple. Condición: Bon. In-8 broché (230x140 mm) de 221 pages.

Paperback. Condición: New. When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.

Condición: New.

Condición: As New. Unread book in perfect condition.

Soft cover. Condición: Good. 1st Edition. "L'?uvre Poetique de Tristan Corbiere" by Albert Sonnenfeld, is one of the premiere studies of the tragic Breton poet. This is the 1960 First Edition of the book, issued by Princeton University Press in alliance with Presses Universitaires de France, through the Department of Romance Languages. Tristan Corbiere, (born, Édouard-Joachim Corbière, 1845 - 1875), who died tragically young from tuberculosis, had published only one on book within his lifetime, "Les amours jaunes". It was through Paul Verlaine, who recognized the genius of Corbière's poetry, that the world finally took note. Now he is considered a poetic master, and Corbière had a considerable influence on the Modernist movement, and is considered to presage the Surrealists. His poetry is surprisingly modern. Both Ezra Pound and T. S. Eliot studied Corbiere's poetry. This book is an in depth critical appreciation of Corbière's poetic works, and remains one of the premier documents on Corbière. The book was owned by Arthur Knodel, world-respected literary scholar, and one of the leading authorities on French poet Saint John Perse. His signature can be seen at the top of the front cover, and there are, as well, Knodel's penciled marginalia through the text. SERIES : Publications du department de Langues Romanes de l'Universite de Princeton TITLE : L ' ?uvre Poetique de Tristan Corbière AUTHOR : Albert Sonnenfeld IMPRINT : Princeton University Press / Presses Universitaires de France PLACE : Princeton, NJ / Paris, France DATE : 1960 EDITION : First Edition STATUS : Out of Print - OP LANGUAGE : French SPECIAL ATTRIBUTES : Contains marginal comments by Arthur Knodel , and his signature in India ink on the front cover. PHYSICAL DETAILS : Trade paperback; contains a Preface, notes, Bibliography, and Appendices; 221 pages; 5 1/2" x 9", printed wraps, glued. Cover printed in black and green; devices of both publishers printed on front cover in green. CONDITION -- GOOD ONLY -- Rather rough on the exterior, penciled notations by Arthur Knodel, else clean on the interior . with the following noted : EXTERIOR : Loss to spine paper at head. Splitting and chipping to foot of spine. Spine is weathered, darkened and creased; front cover surface is rubbed and scuffed; rear cover has loss to top fore-edge corner; there is moderate weathering and surface rub; "PRESSE" has been punched into the back cover along the fore-edge, so we know that this was a review copy. Light foxing to the text-block edges. BINDING : A bit tender . there is evidence of minor mending, however no leaves are detached or loose and the whole remains intact and fairly solid. INTERIOR : Light pencil annotations by Arthur Knodel (this seems to have been normal usage for him). Else the interior is clean and presentable.

hardcover. Condición: New. New. DJ in archival cover.

Paperback. Condición: New. When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.

Cloth Hardcover [rigide]. Condición: Near Fine/ Tres Bon Etat +. First [1st] Edition. Blue cloth hardcover [rigide]. Pp viii, 221, Ex university library-bound copy with the usual accompaniments but the book appears little read. It is a square, tight, clean copy; all contents bright and clean with no marks, annotations etc. Image/further information available upon request.

Condición: New. pp. 624.

Condición: good. Envoi rapide et soigné.