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MARIANNA YERASIMOS.
500 years of Ottoman cuisine.
New English Paperback. Pbo. Oblong large 8vo. (23 x 23 cm). Color ills. In English. 283 p. 500 years of Ottoman cuisine. Ottoman cuisine was a culinary culture which grew from the 15th century onwards and was shaped by an élite group, who lived in and around Istanbul's Palace, an élite who took pleasure in good food. This culture included everything from the ingredients used to the methods of cooking and from the kinds of food eaten to the eating habits, table manners, and the type of kitchens where the food was prepared. The first part of the book looks at the elements which comprise Ottoman cuisine, and in the second part you will find a selection of recipes. The book deals with the cuisine of the Ottoman palace and élite society, and not the modest fare of the ordinary people. As in all societies, there was a considerable difference between the food culture of the Ottoman palace and that of the ordinary people, and there were also differences between the cuisine of Istanbul and the cuisines of other regions. The rather humble fare of the lower strata of society and recipes for it is a subject for another book, and one which I fear will present quite a challenge to its author, since it is unlikely that anyone would have taken the time to write down the plain combinations of foods eaten by the common people. Another point worth noting is the period covered by the book. Since the geographical area in question and its social limits are clearly defined, so too is the time frame: Istanbul was the capital of the Ottoman Empire from May 29th, 1453 to September 13th, 1923, and it is the development of Ottoman cuisine within this time frame that I aim to introduce to you
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Marie Hélène; Martin de Clausonne
Les Secrets du Sucre
Fleurus Idées. 1987.In-8° cartonné par l'éditeur, 124pp. richement illustrées par des photos en couleurs.
Referenz des Buchhändlers : CUI95M
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Marie-Annick Aviotte
Tapas à la plancha
AUBERON, 2012. In-8° carré broché de 143pp. largement illustrées à couleur.
Referenz des Buchhändlers : CUI2227M
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Maroni Lumbroso Matizia.
L'importanza della salsa nei piatti regionali, descritti ed illustrati dai bambini. Introduzione di L. Volpicelli.
Roma, Fondazione Ernesta Besso, 1966, in-8, br., pp. 295. Con numerosi disegni nel testo. Invio autografo dell'A.
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MARQUIS Vivienne
The Cheese Book. [First CBC Edition]. BRIGHT, CLEAN COPY IN UNCLIPPED DUSTWRAPPER
8vo., First Edition thus, with large folding coloured plate, neat contemporary signature on front free endpaper; brown cloth, gilt back, a very good, bright, clean copy in unclipped dustwrapper. Bright copy of this early monograph, first published by Frewin in the previous year.
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Marranca, Bonnie (ed.)
A Slice of Life : Contemporary Writers on Food
424 pages. eng
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Martin Kruithof
hele goede morgen, 60 ontbijt- en brunch-ideeen
Hardcover, 30 x 23 cm, 128 p., Nederlands, Fine copy. Including an index. ISBN 9789058564672. Restaurant De Lindenhof in Giethoorn staat niet alleen bekend om zijn exquise haute cuisine, ook het ontbijt is er fenomenaal. Martin Kruithof, de patron-cuisinier van deze tweesterrenzaak, liet zich voor dit boek inspireren door tien leuke thema?s om zijn heerlijkste ontbijt- en brunchgerechten te bereiden: een culinaire wereldreis met taco, couscous of escabeche ? een gezonde start met smoothies en crudites ? kindvriendelijke keuzes zoals brownies, blondies, rijstepap en wafels ? noedelsoep en bouillon om een kater te verjagen ? bladerdeeghapjes, grog of andere stevige kost voor een energievretende dag ? quiche en scones of champagne en kaviaar om je geliefde te verrassen met ontbijt op bed ? heerlijke sandwiches, gemakkelijk en snelklaar voor een last minute brunch - of net slow motion gerechten zoals souffle en zelfbereide ganzenlever voor een luie zondag- muffins of pate, de ideale take away voor een picknick of boottochtje ? of het 14-gangen verwenontbijt dat Martin Kruithof zelf aan zijn gasten serveert. Een snelle ontbijthap of een uitgebreide genietbrunch? in dit boek worden 60 haalbare creaties gepresenteerd, telkens een feest voor de smaakpapillen.
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MASON L.
The Taste of Britain. Foreword by Hugh Fearnley-Whittingstall. [Revised Edition].
8vo., with numerous tinted illustrations in the text, a map and pictorial endpapers, gift inscription on front free endpaper verso; ivory cloth, upper board and backstrip blocked and lettered in silver and red, red silk marker, covers very lightly age-soiled else a very good, bright, clean copy. Revised version of the original edition of 1999
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MASON Mrs. C.
The Lady's Assistant for regulating and supplying the Table; being a Complete System of Cookery. Containing the most select Bills of Fare. Likewise Directions for Brewing, Remarks on Kitchen Poisons. Ninth Edition. IN SIGNED BIRDSALL BINDING
8vo., Tenth Edition [styled 'Ninth Edition' on title], on laid paper, free endpapers mildly browned, title lightly dust-soiled, some mild and inoffensive age-staining (principally at fore-margins and edges); in SIGNED BINDING BY BIRDSALL OF NORTHAMPTON of nineteenth century cloth boards, tree calf back, backstrip with six gilt rules, second compartment with original leather label lettered and ruled in gilt, label worn but gilt mainly legible, uncut, sometime neatly recased with new endpapers to style, joints cracked (but binding entirely sound), a very good, crisp copy. Vernor and Hood [and many others], 1805 Charlotte Mason's important collection was first published in 1773 and Maclean records a further seven eighteenth-century editions. Bitting adds a Dublin imprint of 1778 as a result of which subsequent copies are one edition later than that stated, hence that with 'eighth edition' on title in actually the ninth (Cagle 864) and the present issue (styled 'ninth edition') is actually the tenth (see Cagle pp. 621-3). The present edition retains the introduction to the first edition, the advertisement to the sixth edition, and the appendix on poultry, the dairy, the kitchen and fruit gardens. Scarce in any early edition.
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Mathias Depauw
Zomertapas
Hardcover, 24 x 17 cm, 128 p., 300 illustraties, Nederlands, Fine copy. Including an index. ISBN 9789058563798. Heerlijke gerechtjes, een lekker glaasje wijn en samen met je vrienden genieten van de zomer... Met deze 50 Zomertapas maak je in een mum van tijd verrukkelijke en originele hapjes die iedereen in feeststemming brengen. Chef Mathias Depauw van De Coqotte in De Haan laat je proeven van zijn lekkerste creaties met vis, gevogelte, vlees, schaaldieren, groenten en fruit. Elk gerecht wordt stap voor stap gefotografeerd zodat zowel de meer ervaren als de beginnende hobbykok meteen aan de slag kan. De tapas zijn bovendien in een handomdraai klaar en worden gemaakt met gemakkelijk verkrijgbare ingredienten. Zomertapas brengt je helemaal in vervoering en helpt je op weg met interessante tips en trics voor een vlotte en smaakvolle zomerparty.
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MATTHES, E
Einfluss der Länge des zwischen zwei Melkungen liegenden Zeitraumes auf die Menge und die Zusammensetzung der Milch. Diss.
Leipzig, 1896. 52 S. m. 7 Tab., 22 S. m. 13 teils mehrseit. Tab., 2 mehrf. gefalt. Taf. m. 14 graph. Darst. OKart. (Umschl. m. winzigen Randfehlstellen).
Referenz des Buchhändlers : 1209558
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Matthews, Paula Cooper (Consumer Information Testing Laboratory).
THE MICROWAVE GUIDE AND COOKBOOK.
222p. Illustrated with numerous color photographs. 4to. Original color pictorial binding. Hardbound. Nice copy. A Microwave guide and recipe book probably given with the purchase of a Microwave oven. COOK 2
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Maurel R.
Dictionnaire des aliments.
Paris, La Table Ronde, 1960, in-8, pp. 309.
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MAURI Anna - LURAGHI Paola.
Enciclopedia dei Dolci. 680 squisite ricette per tutti i gusti.
La Spezia, F.lli Melita, (1990), in-8, brossura editoriale illustrata, pp. 459. Con tavole a colori.
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MAUROIS Gerald
Cooking with a French Touch. With an Introduction by Andre Maurois.
8vo., First Edition, with illustrations in the text; some light offsetting from fold-ins to freer endpapers, neat contemporary signature on front free endpaper; red cloth, backstrip lettered in silver, a very good, clean copy in unclipped dustwrapper, the latter frayed (without material loss) at head of backstrip. Andre Maurois' son was by now living in the USA where the need was for a French cooking 'primer' written in straightforward yet witty style. Uncommon in this condition.
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MAURON Marie.
A la Gloire de l'Huile. A la Glori de l'Oli. Texte français et texte provençal. Illustrations de Jean Arène.
S.l.n.m.e, 1979. 300 X 410 mm. en feuilles sous étui toilé avec attaches, non paginé. 51 feuillets. Illustré de 16 planches à pleine page de Jean Arène. Edition limitée à 300 ex. num. et signé tirés en sérigraphie, à la main. Enrichi d'un envoi autrographe signé par l'auteur et l'illustrateur.
Referenz des Buchhändlers : 25954
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MAYLE, Peter.
French Lessons : Adventures with Knife, Fork and Corkscrew.
Hard Cover + DW. 8vo. Near Fine/Etat proche du NEUF. [CA-9]
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McKee, Gwen; Moseley, Barbara (Editors).
THE BEST OF THE BEST FROM NORTH CAROLINA. Selected Recipes from North Carol
287p. Illustrated. 8vo. Original spiral binding. Very good condition. Quitea nice copy. COOK 1 x2
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MEHMET KÂMIL [PASHA].
A manuel of Turkish cookery.= Ilk basili Türkçe yemek kitabi: Melceü't- tabbâhîn (Asçilarin siginagi). Translators: Türabi Efendi (into English in its period); Cüneyt Kut, Turgut Kut, Günay Kut. Edited by Cüneyt Kut.
New New English Original binding with original dust wrapper. Mint. 4to. (29 x 23 cm). 101 p. text in Turkish; [12], 82 p. in English and 132 p. facsimile in Ottoman Turkish. (i.e. A Cook's Shelter), the first printed Ottoman cookery book featuring 235 recipes, written by Mehmed Kamil in 1844. Some examples of Western cuisine are to be found among the recipes, as well as new vegetables, such as tomatoes and potatoes, which entered the cuisine in late 18th century. In Turkish, English and Ottoman script.
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MEHMET PALA et alli.
Et Mamülleri Üretimi ve Muhafazasi. Seminer, 7-8 Ekim 1986.
Fine Turkish Paperback. Roy. 8vo. (23 x 16 cm). In Turkish. [viii], 179 p., color and b/w ills. Et Mamülleri Üretimi ve Muhafazasi. Seminer, 7-8 Ekim 1986.
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MEHMET TANRIVERDI.
Antakya dishes: The cuisine of a multicultural tradition. (Antiocheia ad Orontes).
New New English Original bdg. Dust wrapper. 4to. (28 x 21 cm). In English. [iv], 256 p., color ills. Antakya dishes: The cuisine of a multicultural tradition. (Antiocheia ad Orontes). In our book we have included the most known and outstanding meals of this rich cuisine containing more than 300 different kinds and we provide information about the culinary culture. Because, Antakya has a special geography in which a multicultural tradition is maintained with different civilizations, religions, and habits. It is inevitable that such diversity and richness will be reflected in cuisine as much as all other areas. In the first part of the book some informations are given about the features of Antakya cuisine. The dishes classified as hot meals, cold meals, böreks and breads, desserts and food preparation for winter. The book contain 116 recipes and 310 photos. In the book's back cover, some gourmet and gastronomes such as Mehmet Ya?in, Vedat Ba?aran and M. Sabri Koz have written their though. COOKERY Hatay - Antakya cuisine Turkish cuisine Cook book Recipes.
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MEHMET TANRIVERDI.
Çok kültürlü bir gelenegin mutfagi: Antakya yemekleri.
New New English Original bdg. Dust wraper. 4to. (30 x 21 cm). In Turkish. [iv], 256 p., color ills. 116 traditional local recipes and 310 color photographs. Antakya dishes: The cuisine of a multicultural tradition. (Antiocheia ad Orontes). ISBN: 9786058604407. In our book we have included the most known and outstanding meals of this rich cuisine containing more than 300 different kinds and we provide information about the culinary culture. Because, Antakya has a special geography in which a multicultural tradition is maintained with different civilizations, religions, and habits. It is inevitable that such diversity and richness will be reflected in cuisine as much as all other areas. In the first part of the book some informations are given about the features of Antakya cuisine. The dishes classified as hot meals, cold meals, böreks and breads, desserts and food preparation for winter. The book contain 116 recipes and 310 photos. In the book's back cover, some gourmet and gastronomes such as Mehmet Yasin, Vedat Basaran and M. Sabri Koz have written their though. ISBN: 9786058604407. COOKERY Hatay - Antakya cuisine Turkish cuisine Cook book Recipes.
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MEHMET TANRIVERDI.
Çok kültürlü bir gelenegin mutfagi: Antakya yemekleri.
New New English Original bdg. Dust wraper. 4to. (30 x 21 cm). In Turkish. [iv], 256 p., color ills. 116 traditional local recipes and 310 color photographs. Antakya dishes: The cuisine of a multicultural tradition. (Antiocheia ad Orontes). ISBN: 9786058604407. In our book we have included the most known and outstanding meals of this rich cuisine containing more than 300 different kinds and we provide information about the culinary culture. Because, Antakya has a special geography in which a multicultural tradition is maintained with different civilizations, religions, and habits. It is inevitable that such diversity and richness will be reflected in cuisine as much as all other areas. In the first part of the book some informations are given about the features of Antakya cuisine. The dishes classified as hot meals, cold meals, böreks and breads, desserts and food preparation for winter. The book contain 116 recipes and 310 photos. In the book's back cover, some gourmet and gastronomes such as Mehmet Yasin, Vedat Basaran and M. Sabri Koz have written their though. ISBN: 9786058604407. COOKERY Hatay - Antakya cuisine Turkish cuisine Cook book Recipes.
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MEIS, John Dore
TOSCANE GOURMANDE
Paris Flammarion 1993 in 8 carré (23,5x23,5) 1 volume reliure cartonnée de l'éditeur illustrée en couleurs, 158 pages [1], avec de nombreuses photographies en couleurs de John Ferro Sims, dont hors-texte. Texte de John Dore Meis. Bel exemplaire ( Photographies sur demande / We can send pictures of this book on simple request )
Referenz des Buchhändlers : 36196 ISBN : 2082005771
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MENNELL Stephen
All manners of food. Eating and taste in England and France from the Middle Ages to the present
x + 380pp. + plates out-of-text, 24cm., cloth, dustwrapper, G, G72049
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MENNELL Stephen
All manners of food. Eating and taste in England and France from the Middle Ages to the present
Oxford, Basil Blackwell 1986 x + 380pp. + plates out-of-text, 24cm., cloth, dustwrapper, G, G72049
Referenz des Buchhändlers : G72049
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Mennell, Stephen.
Smaken verschillen. Eetcultuur in Engeland en Frankrijk vanaf de middeleeuwen tot nu.
Amsterdam, Bert Bakker, 1989. paperback, 523 pagina's, 15 x 23 cm. NL. Met illustraties. *goede staat. ISBN 9035105648.
Referenz des Buchhändlers : 68890
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Menuekarte mit Versen. –
P. K. Déjeuner du 7 Décembre 1969 à l'hôtel Baur au Lac à Zurich offert par Monsieur P. Kaufmann à l'occasion de son anniversaire.
Zürich, Conzett & Huber, 7. 12. 1969 8°. (23) Bl. (lose Blattsammlung). Leinenumschlag der Zeit.
Referenz des Buchhändlers : 4247CB
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MERAL TASLI, KADRIYE KAHRAMAN.
Balikesir asi: Yöre mutfagi üzerine bir deneme.
New New English Original bdg. Dust wrapper. 4to. (30 x 22 cm). In Turkish. 208 p., color ills. Essays on local food culture of Balikesir City and recipes from there. Balikesir asi: Yöre mutfagi üzerine bir deneme.
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MERAL TASLI, KADRIYE KAHRAMAN.
Balikesir asi: Yöre mutfagi üzerine bir deneme.
New Turkish Original bdg. HC. 4to. (30 x 22 cm). In Turkish. 208 p., color ills. Essays on local food culture of Balikesir City and recipes from there. Balikesir asi: Yöre mutfagi üzerine bir deneme. Second Edition.
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MESSEDAGLIA L.
Chiose al "Decameron". I. Le "lucertole verminare" - II. Le gru di Peretola - III. "Maccheroni e raviuoli.
Venezia, Officine Grafiche C. Ferrari, 1953, in-8, br., pp. 39. Estratto.
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MESSEDAGLIA L.
Leggendo il Cervantes. Spunti ed appunti a proposito del vino nel "Don Quijote" e nelle "Novelas ejemplares". (Unito:) "Venga la macarela..." Nota cervantina.
Verona, "La Tipografia Veronese", 1937 e 1942, due estratti, in-8, br., pp. 38, 18.
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Messia P. [MEXIA P.].
Dialoghi di Pietro Messia tradotti nuovamente di spagnuolo in volgare da Alfonso d'Ulloa, con la tavola di tutte le cose degne di memoria che in essi si leggono.
In Venetia, per Plinio Pietrasanta, 1557, in-4, piena pergamena settecentesca (lievi consunzioni), pp. (8), 125, (11). Con iniziali figurate. Alcune antiche firme di appartenenza al frontespizio e alcune note marginali, sempre di mano antica. Esemplare purtroppo interessato da frequenti tracce di tarlo al margine bianco interno. Prima edizione italiana dei dialoghi del Messia. I primi tre dialoghi affrontano argomenti astronomici (sole, terra, meteore), il quarto e il quinto argomenti gastronomici (banchetti) il sesto e il settimo affrontano temi di medicina. Pedro Mexia (ca. 1496-ca. 1552) di Siviglia fu uno dei primi autori a presentare le nuove idee scientifiche del Rinascimento in una forma popolare accessibile a un pubblico più vasto. Brunet, III, 1689 per l'edizione originale di Siviglia del 1547.
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MESTAN YAPICI.
Türk kültüründe kabak ve kabak yemekleri.
New English Paperback. Pbo. Cr. 8vo. (20 x 14 cm). In Turkish. 160 p. Zucchini in the Turkish food culture and recipes of Zucchini in Turkish cuisine. Türk kültüründe kabak ve kabak yemekleri.
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MESUT ERDOGAN, BUGRAHAN SIRVANCI.
Mengen yemekleri.
New English Paperback. 4to. (28 x 20 cm). In Turkish. 179 p., color ills. Mengen cuisine. Mengen is a town in Bolu city has the culinary school and cultivating best Turkish cooks. Mengen yemekleri.
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MEXIA, Pedro MESSIA, Pietro / GIGLIO, Girolamo / SANSOVINO, Francesco / DIONIGI, Bartolomeo / ULLOA, Alfonso de / ROSEO, Mambrino
Selva rinovata di varia lettione di Pietro Messia ill.re cavallier di Siviglia. Di Mambrin Roseo. [Di] Francesco Sansovino. Divisa in cinque parti: dove si leggono historie particolari antiche, & moderne dal principio del mondo sino a' tempi nostri. Con l'aggionta delli Raggionamenti filosofici in dialogo dell'istesso autore curiosissimi. Con la nuova Seconda selva opera accresciuta da Bartolomeo Dionigi da Fano ...
Quattro parti; ne verrà stampata successivamente una quinta. Comprende “Ragionamenti dottissimi et curiosi del illustre e nobil cavaliere Pietro Messia...”, 1615 e “Della selva rinovata di Pietro Messia parte quarta aggiunta da Mambrin Roseo da Fabriano...”, 1616, ciascuna con suo frontespizio e numerazione. In -4°, pp. (32), 358; (8), 112; (16), 214, cb. Piena pergamena con titolo manoscritto al dorso.
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MEYER E.S.
A Practical Dictionary of Cookery. 1200 Tested Recipes. Second Edition (Seventh Thousand).
8vo., Second Edition, on laid paper; original red cloth, upper board and backstrip ruled and lettered in black, covers very lightly age-soiled else a very good, clean, firm copy. Contains 1222 numbered recipes presented in alphabetical order. In the index the recipe names with their page references are arranged by course in the meal. First published in the previous year. Driver 712.2
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MEYER, A.R
Munkepunkes kleiner Appetit-Almanach.
(Lübeck, Weiland, 1952). 16 S. Illustr. OBr. (Titelbild: Anonym. Paris 1812)
Referenz des Buchhändlers : 1100309
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Michel Permeke, Filip Verheyden
Havanna's, grands crus uit Cuba
Hardcover, 160 pagina's, NL, 335 x 255 mm, stofomslag, met illustraties in kleur, in prima staat. ISBN 9789020962321. 's werelds topsigaren in combinatie met de grootste wijnen en de fijnste gerechten
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Michel, Francois-Xavier (Francisque)
A Critical Inquiry into the Scottish Language, with the View of Illustrating the Rise and Progress of Civilisation in Scotland
FIRST AND ONLY EDITION of this groundbreaking study of Scottish language and culture. Edition limited to 500 numbered copies, all printed on fine laid paper. 4to. Bound in publisher's quarter morocco and cloth. Some wear to binding (especially backstrip and extremities), but holding firm. Internally uncut, FINE AND BRIGHT. Very scarce. Francisque Michel (1809-1887) was one of the towering intellectuals of the 19th century: he is remembered for editing many of the most important Old French texts, an activity he commenced at the age of 21! During the second half of his life he became fascinated woith Scotland, particularly the relationship between Scottish and French culture, language, and history.
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Micheler Katharina.
Heinzelmännchen Kochbuch. Praktische Anleitung für den patentierten Koch Brat und Backapparat “Heinzelmännchen".
Berlin, Heinzelmännchen - Comnpagnie, (anni '20. del 1900), in-8, mezza tela editoriale, pp. 180 + pagine pubblcitarie. La p. 145-146 con strappo riparato, senza perdita.
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Michiels, Freddy.
Lekker & typisch Vlaanderen fier op producten van eigen bodem.
softcover, 259 pagina's, met prachtige illustraties, 27 x 21 cm . ISBN 9789053254523. Vlaanderen heeft een rijke voedingsbodem voor in eigen regio gewonnen of ontwikkelde producten. Vele van onze streekproducten hebben de wereld veroverd, nadat ze in onze eigen bodem ontwikkeld zijn en hier steeds meer geconsumeerd werden. Daar mogen - moeten - we trots op zijn, want al deze producten zijn het resultaat van ambachtelijke arbeid en betrokkenheid. Streekproducten moeten geen lange weg afleggen van producent tot consument. Ze zijn ecologisch, echt vers en bijzonder lekker. Door ze te kopen en te consumeren steunen we de eigen economie en werkgelegenheid. Dit boek plaatst de traditionele erkende streekproducten extra in de kijker. Door VLAM zijn er momenteel 225 Vlaamse streekproducten erkent. Dit aantal groeit jaarlijks. Het label STREEKPRODUCT.BE werd in het leven geroepen om traditionele streekproducten te herkennen en te erkennen. Zo kan de consument de streekproducten makkelijk herkennen en kan zich goed informeren, voor de producent is de erkenning een beloning en kan hij zo zijn product extra in de kijker zetten. Alle in het boek opgenomen producten voldoen aan de strenge criteria van een 'traditioneel streekproduct'. Onze Vlaamse chefs maken dankbaar gebruik van Vlaamse traditionele streekproducten en een aantal ervan manifesteren zich als echte ambassadeurs van deze producten. In het boek komt per provincie een gepassioneerde chef aan het woord die ronduit vertelt over zijn visie op het gebruik van producten uit de streek en het seizoen in zijn keuken. De 5 ambassadeurs in het boek zijn: Johan Segers (Antwerpen), Peter Goossens (Oost-Vlaanderen), Filip Claeys (West-Vlaanderen), Ralf Berendsen (Limburg), Frank Fol (Vlaams Brabant)
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Mieke Dumon
Jonge Sla, Aanstormend culinair talent
Hardcover, 24 x 14 cm, 144 p., 130 illustraties, Nederlands, Fine copy. Including an index. ISBN 9789058562029. Jo Bussels Radis Noir in Antwerpen), Kobe Desramault In de Wulf in Dranouter), Benoit Dewitte Chez Nous Chez Vous in Zingem), Laurent Locquet van Afoodaffair in Gent), Dimitry Lysens Magis in Tongeren) Christian Baby Yumbi Resource in Brussel), Hermes Vanliefde Rock Fort in Brugge), het duo Kristof Begyn en Didier De Roover Kijk Uitin Vilvoorde): acht jonge chefs uit Vlaanderen en Brussel, nauwkeurig geselecteerd en gescreend. Zij kregen van Stichting Kunstboek de opdracht om aan de hand van telkens drie hoofdingredienten elk zes gastronomische meesterwerkjes uit te puren. 'Keep it simple' staat in deze publicatie synoniem voor 48 heerlijke, haalbare en originele gerechten waarmee je kunt uitpakken: culinair vuurwerk, echte smaakexplosies.
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Mignieres, Claire
Le Chocolat.
LIVRE CONSEIL, 1980. 162 pages augmentées de nombreuses photos en couleur pleine page . In-4 Relié.
Referenz des Buchhändlers : CUI490M
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MIHALY HOPPAL, M. ÖCAL OGUZ, EVRIM ÖLÇER ÖZÜNEL (Edited by).
World of similar tastes: Comparison of the Turkish and Hungarian culinary culture.= Tatlarin benzer dünyasi: Türk-Macar ortak yemek kültürü.= Hasonlo izvilag: A török es a magyar etkeezesi kultura összehasonlitasa.
New English Paperback. Roy. 8vo. (24 x 17 cm). Proceedings in English, Turkish, and Hungarian.[iv], [iv], 132, 172 p., color and b/w ills. World of similar tastes: Comparison of the Turkish and Hungarian culinary culture.= Tatlarin benzer dünyasi: Türk-Macar ortak yemek kültürü.= Hasonlo izvilag: A török es a magyar etkeezesi kultura összehasonlitasa. Contents: The Convention for the safeguarding of the intangible cultural heritage and the interaction project on the shareed cuisine of Turkey and Hungary., M. Öcal Oguz.; The history of a joint project, Mihaly Hoppal.; Semiotics of Hungarian wedding meals, Mihaly Hoppal.; Edible heritages: Safeguarding of the intangible cultural heritage and multinational cuisine policies., The taste of entertainment: Religious festivals / National holidays and festival dishes in the Turkish and Hungarian cultures., Points of connection between Turkish and Hungarian dietary culture., Fod, culture and identity: On Turkish and Hungarian cuisine.; "Djanfeda, Chincha, Goher": Turkih aspects in the past of viniculture at Jaszbereny.; Traditionality and sustainability of foods in Turkish and Hungarian cuisines.; Cuisines united with photographs: To follow the cuisine cultures in visual texts.; The role of herbs and spices in Turkish cuisine in Hungary.; The drinking culture in the shared Turkish and Hungarian cuisine: Health, rituals, traditions.; The language of food by seasons: Preparations for winter.; Nogays of Turkey: Their ethnic identity and acculturation.
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MILES A.H.
The Household Oracle. A Popular Referee on Subjects of Household Enquiry. .Edited by Alfred H. Miles assisted by a Staff of Specialists. [First and Sole Edition].
8vo., First Edition, with a frontispiece and numerous illustrations, diagrams and tables in the text, some almost imperceptible spotting on first and last few leaves; original cloth blocked in gilt, silver and blind, gilt back, sprinkled edges, joints lightly rubbed, boards very lightly age-marked else a remarkably clean, tight well-preserved copy. With front and rear trade advertisement endpapers, and advertisement left following front free endpaper. 'Miles' is astonishingly comprehensive in scope, including house building, buying and renting, furnishing, decoration, housekeeping, cookery, needlework, farming, gardening, medicine, law, world, history, British history, the calendar, standards, arithmetical tables, household amusements, games and so on. Very scarce, especially in this condition.
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Millau Christian
Journal Impoli ; un siècle de galop 2011-1928
ROCHER, 2011. In-8 broché, 717 p.
Referenz des Buchhändlers : CUI172M
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Miller, Major Anthony [Edited by] [GASTRONOMY]
Good Food from Singapore
1960. Singapore: Jay-Birch & Company Limited 1960. Second Edition. A large format softback. 202 pages. Printed by Union Printing. Illustrations by Judy William. This edition includes a new section showing market produce available in Sigapore with local names of foodstuffs a section on wine by Andre L. Simon President of the Wine and Food Sociuety extracts from the Party-Givers Book by Maria Gallati and 100 additional recipes including a number by well known writers of food. Nearly half the pages are Singaporean adverts from the period. The spine of the book has: "BETTER BUY BIRD'S EYE". A VG or slightly better copy with minor surface loss at the base of the spine. Quite scarce in my experience. Photographs/scans available upon request. unknown
Referenz des Buchhändlers : 355490724256
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MILLSWOOD (G.)
The New Family Receipt Book, containing a large collection of highly estimated Receipts, in a variety of branches, viz. Brewing, making and preserving British Wines, dying, rural and domestic Economy, carefully selected from experienced and approved receipts, for the use of publicans and housekeepers in general, a great number of which were never before published.
Small 8vo, [3], 4-60pp., some light soiling to text, bound in later half calf, marbled boards. A variant title of Millswood's 'New Receipt Book' of which no other copy recorded under this title.
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MINERVA AUCTIONS.
Libri, autografi e stampe. Giovedì 4 giugno 2015. Fotografia. Mercolèdì 3 giugno 2015. Roma, Palazzo Odescalchi.
Roma, Minerva, 2015, in-4, br. edit. illustrata, pp. 184, 70. Con centinaia di ill. a colori. 740 lotti descritti e stimati fra i libri e 205 fotografie. Allegati fogli con i risultati delle aste.
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