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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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4th
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Hardcover
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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… Read More
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Apertif, Recipes for Simple Pleasures in the French Style
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Apertif, Recipes for Simple Pleasures in the French Style

by Brennan, Georgeanne

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  • first
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Used - Fine
Edition
1st
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Hardcover
ISBN 13
9780811810777
ISBN 10
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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  • near fine
  • Hardcover
Condition
Used - Near Fine
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Hardcover
ISBN 13
9783881991155
ISBN 10
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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  • Fine
  • Hardcover
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  • first
Condition
Used - Fine
Edition
1st
Binding
Hardcover
ISBN 13
9780026299558
ISBN 10
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)
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Cuisine Courante (Inscribed copy)

by Loubet, Bruno; MacMillan, Norma

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  • near fine
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Condition
Used - Near Fine
Edition
1st
Binding
Hardcover
ISBN 13
9781851456529
ISBN 10
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… Read More
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DER KOCHKUNST-FUHRER:  Handbuch Der Modernen Kuche Von A. Escoffier Uter Mitarbeit Von Phileas...
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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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Doughs, Batters, and Meringues (French Professional Pastry Series)
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Doughs, Batters, and Meringues (French Professional Pastry Series)

by Bilheux, Roland ; Alain Escoffier

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Condition
Used - Fine
Edition
2nd
Binding
Hardcover
ISBN 13
9780470244081
ISBN 10
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
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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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Used - Fine
Edition
5th
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Hardcover
ISBN 13
9780470900277
ISBN 10
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
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Eric Kayser's New French Recipes

by Kayser, Eric ; Yair Yosefi

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1st
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Hardcover
ISBN 13
9782080201164
ISBN 10
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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THE FIVE SEASONS KITCHEN 90 Simple and Creative Recipes
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THE FIVE SEASONS KITCHEN 90 Simple and Creative Recipes

by Gagnaire, Pierre

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1st
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Hardcover
ISBN 13
9781910690314
ISBN 10
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 CHEESES, Eyewitness Handbooks

by MASUI, Kazuko and YAMADA, Tomoko

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  • near fine
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Used - Near Fine
Edition
1st
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Hardcover
ISBN 13
9780773729933
ISBN 10
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… Read More
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FRENCH PROVINCIAL COOKING
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FRENCH PROVINCIAL COOKING

by DAVID, Elizabeth

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  • very good
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Used - Very Good
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Paperback
ISBN 13
9780140460995
ISBN 10
0140460993
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Harmondsworth: Penguin Books, 1975. (UK) Later printing. No markings, page edges toned, spine crease, Very Good copy. Illus wraps with photo of side board set with food, 584pp, index. A few line drawings. This book was first published by Michael Joseph in 1960 and is devoted to "sober, well-balanced, middle-class French cookery, carried out with care and skill, with due regard to the quality of the materials, but without extravagance or pretension". One of the best books on this cuisine with a challenging bibliography and an excellent index. There are 9 pages devoted to the Pot-au-feu alone. (1.3 JM 0731. Paperback. Very Good. Illus. by RENNY, Juliet. 16mo - over 5¾" - 6¾" tall.
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French Taste: Elegant Everyday Eating
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French Taste: Elegant Everyday Eating

by Calder, Laura

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  • Fine
  • Hardcover
  • first
Condition
Used - Fine
Edition
1st
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Hardcover
ISBN 13
9781554681013
ISBN 10
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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Grand livre de la France a table: Cuisine des provinces de France (French Edition)
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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
  • Hardcover
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Used - Near Fine
Edition
1st
Binding
Hardcover
ISBN 13
9782863110058
ISBN 10
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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Condition
Used - Very Good
Edition
1st
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Hardcover
ISBN 13
9780706428223
ISBN 10
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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THE ILLUSTRATED ESCOFFIER Recipes from the French Classic Tradition

by CRACKNELL, H.L.; KAUFMANN, R.J. (Editors); Escoffier

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1st
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Hardcover
ISBN 13
9780706428223
ISBN 10
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. A heavy book. (3.2 JM HOZ 402/6. 1st. Hardcover. Very Good/Very Good. 4to - over 9¾" - 12" tall.
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LA VARENNE PRATIQUE the Complete Illustrated Cooking Course., Techniques, Ingredients and Tools of Classic Modern Cuisine with More Than 2500 Full-Color Photographs

by WILLAN, Anne

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  • near fine
  • Hardcover
  • first
Condition
Used - Near Fine
Edition
1st
Binding
Hardcover
ISBN 13
9780771594380
ISBN 10
0771594380
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Toronto: MacMillan of Canada, 1989. (CAD) First Canadian Edition Owner's 11 word inscription to the end paper,no other markings, otherewise Fine in unclipped Near Fine dust jacket with a touch of rubbing to the head of spine; DJ is in mylar sleeve. 29 x 22 cm, Blue boards, printed endpapers, [1-4] 5-528pp, index, bibliography. Techniques, ingredients and tools of modern cuisine with more than 2,500 full-colour photos. Anne Willan is the founder and president of Ecole de Cuisine La Varenne in Paris. This is one of the most comprehensive cooking guides ever published with very clear colour photos of the techniques and of the ingredients. It provides valuable advice and answers to cooking questions: which herbs will turn bitter if added to the beginning of a recipe; the difference between entrecote and porterhouse; why egg yolk will absorb just so much oil before the hollandaise sauce self-destructs. A heavy book. (6.0 JM LVR 200/b3. 1st. Hardcover. Near Fine/Near Fine. 4to - over… Read More
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LAROUSSE GASTRONOMIQUE, The Encyclopedia of Food, Wine and Cooking

by MONTAGNE, Prosper ; Edited By Charlotte Turgeon and Nona Froud

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Hardcover
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NY: Crown Publishers, 1963. (USA) 5th Printing Owner'sname to half title , no other markings, hinges solid, Very Good used copy in Good un-clipped dust jacket with edge chips and faults, laminated in clear film. Boards,1101pp, index. Colour frontis, colour plates, and over 1000 B&W illus. More than 8500 entries arranged alphabetically, fully cross referenced. Prefaces by Auguste Escoffier and Philéas Gilbert; translated by Nina Froud, Patience Gray, Maud Murdoch, Barbara Macrae Taylor. Edited by Nina Froud and Charlotte Turgeon. All measurements are given in British weight and in metric units although some ingredients are also given in cup measures. Includes the bibliography and the additional reading list by Elizabeth David. A heavy book. (5.5 JM HOZ 403/0. Hardcover. Very Good/Good. 4to - over 9¾" - 12" tall.
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