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Roberts, Bertha [GASTRONOMY]
A Manual of Gelatine Cookery for Use with Cox's Sparkling Gelatine
First Edition. Hard Cover. London: J & G Cox nd circa 1904. First UK Edition. A small format hardback. Publisher's green boards with dark-blue lettering to the front board. A VG copy. No inscriptions. Pages toned due to the poor quality of paper used. Slight pushing at spine tips. The firm of Cox specialised in Cox's Instant Powdered Gelatine the virtues of which are extolled here. The hardback first edition of this book is rare. No hardback copies on the www at the time of listing. Photographs/scans available upon request. hardcover
Bookseller reference : 355490724318
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Robrecht Neyrinck, Tine Van Osselaer (eds)
Goddelijke gerechten, Smullen van religieus erfgoed.
, Brepols - Harvey Miller, 2025 hardback, 176 Pages, Size:178 x 254 mm, Illustrations:80 col., 3 tables b/w., Language: Dutch. *new ISBN 9789056220778.
Bookseller reference : 68042
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ROCQUES, X.
EAUX-DE-VIE. Eaux-de-vie naturelles et industriellesA
Paris & Liège Librairie Polytechnique Ch. Béranger, Editeur 1913 in 12 (18,5x13) 1 volume reliure toilée de l'éditeur, faux-titre, titre, 321 pages, avec 26 pages publicitaires sur papier bleu. Nombreuses tableaux , et 4 figures dans le texte. Nature des eaux-de-vie de consommation; Analyse des alcools et eaux-de-vie; Documents analytiques sur la composition des eaux-de-vie; Appendice: documents législatifs et administratifs concernant les spiritueux (France, Allemagne, Grande-Bretagne, Colonies Anglaises, Belgique, Danemark, Colonies Danoises, Espagne, Italie, Portugal, Roumanie, Suisse, Turquie, Etats-Unis d'Amérique, Etat de Louisiane, Confédération Australienne); Documents sur les méthodes officielles d'analyse des pays étrangers (Belgique, Italie). Collection des ''Manuels pratiques d'analyses chimiques''. Edition originale. Bon exemplaire
Bookseller reference : 20109
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Roden, Claudia [GASTRONOMY]
Middle Eastern Cooking
London 1986. London:Published exclusively for J Sainsbury plc by Walker Books 1986. First UK edition. Illustrated by Julia Binfield. A very fine copy. As new. Not issued with a dustwrapper. A hardback. Photographs/scans available upon request. hardcover
Bookseller reference : 355490724320
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ROHDE Eleanour Sinclair
Culinary and Salad Herbs, their Cultivation and Food Values with Recipes. Drawings by Hilda M. Coley.
8vo., First Edition, with a frontispiece and illustrations in the text; cloth, a near fine copy in unclipped dustwrapper, the latter very lightly frayed at extremities With a pictorial personal bookplate. .This classic study in uncommon in the dustwrapper.
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Rollier, C
keukenprinsesje : kookboek voor iedereen: een zeer rijke keus recepten en nuttige wenken
Oorspronkelijk uitgevers omslag, 508 pagina's. Het keukenprinsesje : kookboek voor iedereen: een zeer rijke keus recepten en nuttige wenken
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romoli d.
Il libro del Panonto. Con un'appendice di Carlo Nascia, relativa alla maniera di ammannire ogni sorta di carne e pesce.
Milano, Novedit, 1962, cartone editoriale, titolo in oro, con sovraccoperta. pp. 120. Con illustrazioni tratte da stampe d'epoca.
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ROOT WAVERLEY
LA CUISINE ITALIENNE
S.l Editions Time-Life 1968 in 4 (28x21,5) 1 volume reliure cartonnée de l'éditeur, plat supérieur illustré en couleurs, 208 pages. Nombreuses illustrations en noir et blanc et en couleurs. Photographies de Fred Lyon. Collection ''la Cuisine à travers le Monde''. Bel exemplaire
Bookseller reference : 16909
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ROSENBLATT, Lucas; MEYER, Judith en BECKMANNN, Edith
KOFFIE. GESCHIEDENIS TEELT VEREDELING RECEPTEN
Gebonden, geillustreerd karton met dito papieromslag, 185 x 250mm., 141pp., prachtige kleurenfoto's. ISBN 9789059560321. In goede staat.
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rossi lodomez Vera.
Far presto in cucina.
(Milano), Longanesi, (1980), in-16, br., pp. 255.
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Rossi V.
Cento ricette con le erbe buone. Prefazione e consulenza generale di M. Alberini, disegni di Cattoni.
Firenze, Sansoni, 1974, in-16, br., pp. 244. (Enciclopedie pratiche, n. 60).
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Rossignol, Jean-Pierre
Vita Scholastica, ou la vie de collËge. PoÎme latin en quatre livres.
A POSSIBLY UNIQUE SPECIAL COPY ON COLORED (pink) PAPER OF THIS NEO-LATIN POEM ABOUT SCHOOL LIFE. One of the four parts of the poem is devoted to food. 5, 194 pp. With two title-pages, one in Latin and one in French. THE FRENCH TITLE-PAGE IS ALMOST ALWAYS MISSING. The poem itself occupies pp 1-59; the remainder of the book is devoted to the author's erudite notes, in which he explains and justifies the locutions he employed in the poem. 4to. Contemporary boards with unidentified gilt super-libros. Light wear to binding, internally UNCUT, FINE, AND BRIGHT. I have located no other copies of this book on special paper, and the copies visible online are all missing the French title-page.
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ROTTE, Eric
KOOKPUNT
Paperback, 128pp. ISBN 9789055133932. Iedere donderdag bereidt chef-kok Eric Rotte een origineel gerecht op de Zeeuwse TV. Met typisch Zeeuwse inslag probeert hij een breed publiek ertoe aan te zetten eens iets anders te proberen en zichzelf te laten gaan bij het experimenteren in de keuken. Soms maakt hij een traditioneel Zeeuws gerecht, vaak gebruikt hij streekproducten, maar altijd kookt hij met een knipoog. In dit boek zijn de recepten terug te vinden die Eric tijdens het populaire programma Kookpunt heeft klaargemaakt. Veel plezier ermee en "eet smaekelijk!" . Nieuw.
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Rotzler, Willy
Alte Gasthauszeichen der Ostschweiz.
Zürich, Privatdruck der Brauerei A. Hürlimann AG, 1953. 4°. 119 (3) Seiten. Mit 44 kolorierten Original.-Radierungen von Hans Wullschleger. Orig.-Pergamentband. + Wichtig: Für unsere Kunden in der EU erfolgt der Versand alle 14 Tage verzollt ab Deutschland / Postbank-Konto in Deutschland vorhanden +, A|B [2 Warenabbildungen]
Bookseller reference : 7124CB
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Rotzler, Willy
Alte Gasthauszeichen der Ostschweiz.
Zürich, Privatdruck der Brauerei A. Hürlimann AG, 1953. 4°. 119 (3) Seiten. Mit 44 Original.-Radierungen von Hans Wullschleger. Orig.-Halbpergamentband. + Wichtig: Für unsere Kunden in der EU erfolgt der Versand alle 14 Tage verzollt ab Deutschland / Postbank-Konto in Deutschland vorhanden +, A|B [2 Warenabbildungen]
Bookseller reference : 1154DB
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Rotzler, Willy;
Alte Gasthauszeichen der Ostschweiz.
Zürich, Privatdruck der Brauerei A. Hürlimann AG, 1953. 4°. 119 (3) Seiten. Mit 44 Original.-Radierungen von Hans Wullschleger. Orig.-Halbpergamentband.
Bookseller reference : 1154DB
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Rotzler, Willy;
Alte Gasthauszeichen der Ostschweiz.
Zürich, Privatdruck der Brauerei A. Hürlimann AG, 1953. 4°. 119 (3) Seiten. Mit 44 kolorierten Original.-Radierungen von Hans Wullschleger. Orig.-Pergamentband.
Bookseller reference : 7124CB
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ROURÉ Jacques
TABLE MISE EN CAMARGUE
Marguerittes (Gard) Editions de l'Équinoxe 1994 in 4 (33x24,5) 1 volume reliure cartonnée de l'éditeur sous jaquette illustrée en couleurs, 96 pages, avec de nombreuses photographies en couleurs, dont hors-texte. Photographies de Michel Descoosy. Bon exemplaire ( Photographies sur demande / We can send pictures of this book on simple request )
Bookseller reference : 35115
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Rumpolt, Marx
Ein new Kochbuch. das ist ein grundtliche Beschreibung wie man recht und wol, nicht allein von vierfüssigen, heymischen und wilden Thieren, sondern auch von mancherley Vögel und Federwildpret, darzu von allem grünen und dürren Fischwerck, allerley Speiss ... kochen und zubereiten solle ...
München, Heimeran, 1976. 4°. 41, CC, 17 S. Mit Illustr. Orig.-Pappband. + Wichtig: Für unsere Kunden in der EU erfolgt der Versand alle 14 Tage verzollt ab Deutschland / Postbank-Konto in Deutschland vorhanden +, 7524CB Neudr. (d. Ausg.) Frankfurt am Main, Feyerabendt,
Bookseller reference : 7524CB ISBN : 380631098
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Rundell, Maria Eliza Kettelby [GASTRONOMY]
A new system of domestic cookery; formed upon principles of economy and adapted for the use of private families. With the addition of many new receipts. A new edition.
London. Hard Cover. London: Milner and Company Limited c.1890. London: Milner and Company Limited c.1890. xxiv 350 p. Engraved frontispiece. 9 plates. Publisher's red cloth blocked in gilt and black spine darkened and a few marks. Yellow end-papers. Marks to the boards in places. Overall about VG. No inscriptions. Quite foxed to the early/late pages of the book. Photographs/scans available upon request hardcover
Bookseller reference : 355490724326
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RUNDELL] [M.
New System of Domestic Cookery formed upon Principles of Economy and adapted to the Use of Private Families. With many new Receipts, and embellished with thirty-six Engravings. By a Lady.
16mo., with an engraved frontispiece (original tissue guard present), engraved and printed titles, and 34 wood-engraved illustrations in the text, wanting Q8, some mild and occasional age-staining, neat contemporary signature on front free endpaper; original dark green cloth, boards elaborately blocked in blind, gilt back, neatly recased, a very good, tight copy. This attractive and compact edition of a culinary staple is enhanced by an unusual hunting scene as frontispiece; the title-vignette depicts a table of wildfowl and short quotation from Suckling. This must have been one of last the issues of Rundell before the onset of Beeton. This edition not in Cagle. Scarce.
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RUNDELL] [Mrs. Maria
New System of Domestic Cookery formed upon Principles of Economy, and adapted to the Use of Private Families. With many new Receipts and embellished with Thirty-Six Engravings.
16mo., with 16 engravings on 4 plates, and 20 engraved illustrations in the text, text lightly age-soiled throughout; newly bound in brown cloth to style, original cloth label lettered in gilt laid down, a very good, firm copy. From the 1820s until the sixty-sixth edition of 1842 the illustrations generally comprise a frontispiece (usually incorporating the title) and nine engraved plates illustrating cuts, carving and trussing. In the 'new' booksellers' edition of 1846 the frontispiece becomes a kitchen scene. This edition, produced in handy 'pocket' format, appears to be the first with the illustrations rearranged to show carving in the text, and the engravings of cuts and trussing presented in plate form, perhaps for greater clarity. Scarce. This edition not recorded by Cagle, Oxford or Wheaton & Kelly.
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Ruprecht, Karl
Die Fabrikation von Albumin und Eier-Konserven. Eine Darstellung der Eigenschaften der Eiweisskörper, der Fabrikation von Eier- und Blutalbumin, des Patent- und Naturalbumins, des Albumins für photographische Zwecke...
Wien/Leipzig, A. Hartleben's Verlag, 1928. 8°. VII, 156 S. Mit 23 Textabb. Orig.-Broschur. + Wichtig: Für unsere Kunden in der EU erfolgt der Versand alle 14 Tage verzollt ab Deutschland / Postbank-Konto in Deutschland vorhanden + Dritte, neu bearbeitete Auflage. = "Chemisch-technische Bibliothek", Band 88.
Bookseller reference : 22302AB
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Ruprecht, Karl:
Die Fabrikation von Albumin und Eier-Konserven. Eine Darstellung der Eigenschaften der Eiweisskörper, der Fabrikation von Eier- und Blutalbumin, des Patent- und Naturalbumins, des Albumins für photographische Zwecke...
Dritte, neu bearbeitete Auflage. Wien/Leipzig, A. Hartleben's Verlag, 1928. 8°. VII, 156 S. Mit 23 Textabb. Orig.-Broschur. = "Chemisch-technische Bibliothek", Band 88.
Bookseller reference : 22302AB
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Rüegg, Anneliese
Erlebnisse einer Serviertochter. - Weitere Erlebnsse (zweiter Teil). Bilder aus der Hotelindustrie.
Zürich, Verlag der Buchhandlung des Schweizerischen Grütlivereins., 1915. 8° Porträt, 139, 124 Seiten. Halbleinenband mit marmorierten Pappdeckeln. + Wichtig: Für unsere Kunden in der EU erfolgt der Versand alle 14 Tage verzollt ab Deutschland / Postbank-Konto in Deutschland vorhanden +, A 2 Teile in 1 Band. 15. - 16. Tausend.
Bookseller reference : 31114AB
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Rüegg, Anneliese
Erlebnisse einer Serviertochter. Bilder aus der Hotelindustrie.
Zürich, Verlag der Buchhandlung des Schweizerischen Grütlivereins, 1914. 8° 139 S. Mit einem Porträt. Orig.-Leinenband. + Wichtig: Für unsere Kunden in der EU erfolgt der Versand alle 14 Tage verzollt ab Deutschland / Postbank-Konto in Deutschland vorhanden +, 7530CB|7530CB_2 [2 Warenabbildungen]
Bookseller reference : 7530CB
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SAADET ÖZEN.
Çukulata: A Turkish history of chocolate.
New New English Original bdg. Dust wrapper. 4to. (30 x 24 cm). In English. 240 p., color and b/w ills. History of chocolate in Turkey. Only a few food is as prestigious as the chocolate in our lives: that small package is everybody's favorite regardless of age; giving us joy both in health and sickness, for better or worse. So much so that a world without chocolate is almost unimaginable. However, the chocolate has come a long way to acquire the reputation it enjoys today. Çukulata, A Turkish History of Chocolate opens a page in history by focusing on the journey of chocolate through the Ottoman lands towards the Turkish Republic until the 1960s, and questions how it came to this part of the world, how it was presented and perceived. together with the intense, sugary scent of cocoa that used to float around long-lost chocolate factories.
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SAADET ÖZEN.
Çukulata: Çikolatanin yerel tarihi.
New New English Original bdg. Dust wrapper. 4to. (30 x 24 cm). In Turkish. 240 p., color and b/w ills. Çukulata: Çikolatanin yerel tarihi. History of chocolate in Turkey. Only a few food is as prestigious as the chocolate in our lives: that small package is everybody's favorite regardless of age; giving us joy both in health and sickness, for better or worse. So much so that a world without chocolate is almost unimaginable. However, the chocolate has come a long way to acquire the reputation it enjoys today. Çukulata, A Turkish History of Chocolate opens a page in history by focusing on the journey of chocolate through the Ottoman lands towards the Turkish Republic until the 1960s, and questions how it came to this part of the world, how it was presented and perceived. together with the intense, sugary scent of cocoa that used to float around long-lost chocolate factories.
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SABAHAT KÜPELIKILIÇ.
Kahramanmaras mutfak kültürü ve yöresel lezzetler.
New English Original bdg. HC. 4to. (31 x 22 cm). In Turkish. 255 p., color ills. Kahramanmaras mutfak kültürü ve yöresel lezzetler.
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SABAHAT KÜPELIKILIÇ.
Kahramanmaras mutfak kültürü ve yöresel lezzetler.
Fine English Original bdg. HC. 4to. (31 x 22 cm). In Turkish. 255 p., color ills. Kahramanmaras mutfak kültürü ve yöresel lezzetler.
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SADIK KASIMANOV.
Kazaklarin millî yemekleri.= Kazaktin ulttik tagamdari. Translated by Ertugrul Yaman.
Fine English Paperback. Pbo. Roy. 8vo. (24 x 17 cm). In Turkish and Kazakh. [xv], 133 p. Kazaklarin millî yemekleri.= Kazaktin ulttik tagamdari. Translated by Ertugrul Yaman. National Kazakh foods. A cookbook.
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SAHRAP SOYSAL.
A cookery tale: A Turkish cookery book.
New English Paperback. Pbo. Oblong large 8vo. (19 x 21 cm). In English. Color and b/w ills. 343 p. A cookery tale: A Turkish cookery book.
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SAHRAP SOYSAL.
Bölge bölge Türk yemekleri: Anadolu lezzet dolu.
New English Paperback. Pbo. Large 8vo. (21 x 20 cm). In Turkish. Color ills. 182 p. Bölge bölge Türk yemekleri: Anadolu lezzet dolu.
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SAHRAP SOYSAL.
Kalayli kaplarda alayli yemekler. Türk mutfaginda bakir kaplar.
New English Paperback. Pbo. Oblong large 8vo. (19 x 21 cm). In Turkish. Color and b/w ills. 271 p. Coppers in the Turkish food culture. Kalayli kaplarda alayli yemekler. Türk mutfaginda bakir kaplar.
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SAIME NIMETOGLU.
Saime Hanim'in mutfagindan Urfa yemekleri.
New English Paperback. Pbo. Cr. 8vo. (18 x 15 cm). In Turkish. Color ills. 123 p. Urfa cuisine and food culture. Saime Hanim'in mutfagindan Urfa yemekleri.
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SAIME YARDIMCI.
Konya mutfagi: Bag evinin asirlik sirlari.
New English Original bdg. Large Roy. 8vo. (23 x 18 cm). In Turkish. Color ills. 253 p. Konya's local cuisine, recipes, and food culture. Konya mutfagi: Bag evinin asirlik sirlari.
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SAINT-GEORGES André.
Eloge de la Table.
Paris, Confr. des Chevaliers du Tastevin, 1947. 255 X 325 mm. en feuilles. sous couverture rempliée et emboîtage. 211 pp. Illustré de 65 cuivres originaux, dont 18 hors texte, en noir et en couleurs, d'Hervé Baillé. E.O. tirée à 500 ex. 1/400 ex. num. sur pur-chiffon. Traite de la table en parallèle avec les arts, l'amour, le théâtre, la diplomatie, des traités gastronomiques, des collectionneurs de menus,... L'emboîtage manque.
Bookseller reference : 8456
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salis (Mrs. de).
Entrées à la mode. Fourth edition.
London, Longmans & Green, 1888, in-8, mezza tela editoriale. pp. VI-95.
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Sallengre, Albert Henri de
Eloge de l’yvresse
In-8°; graziosa antiporta allegorica incisa su rame, con Bacco e il titolo del libro, e pp. (6), 216, (4); legatura in cartonato con tassello e titolo in oro al dorso, tagli in rosso. Ex libris Carl Gerds, e Gaspare Casella Napoli. Edizione originale. Vicaire326; Simon 1347.
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SAMIL HORULUOGLU.
Trabzon ve çevresine özgü yemekler.
Fine English Paperback. Roy. 12mo. (16 x 12 cm). In Turkish. 49 p. Trabzon ve çevresine özgü yemekler. Culinary and food culture and cooks around Trabzon city in the Black Sea Region.
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Sandra Bekkari
Topchefs koken gezond, met SANA-tips van Sandra Bekkari
Hardcover, 192 p., 200 illustraties, Nederlands, Fine copy. Including an index. ISBN 9789058563743. ?Gezond? en ?superlekker?: 15 topchefs bewijzen dat die twee perfect matchen! David Bertolozzi, Matthieu Beudaert, Stephane Buyens, Olly Ceulenaere, Bernard Claessens, Dave De Belder, Kwinten De Paepe, Bart Desmidt, Patrick Devos, Frederick Dhooge, Thomas Locus, Lieven Lootens, Peter Maertens, Giovani Oosters en Frederick Schaffrath gingen de uitdaging aan. In dit boek presenteren zij 60 creatieve en haalbare gerechten - van hapje tot toetje - op basis van gezonde producten en superfoods die je een ?boost? geven. Voor elk wat wils: een tartaar van makreel met munt en bietjes, een tatin van asperges, parelhoen, en een mimosa van kiwi, kaki, ananas en physalis met een mangocoulis om af te sluiten. Of carpaccio van coquilles, koolvis uit de oven, en jonagold en granny smith met yoghurt... De chefs, allen SANA Member Chef, worden daarbij geinspireerd door de SANA-principes van voedingsdeskundige Sandra Bekkari. SANA staat synoniem voor een optimale gezondheidspreventie waarbij maximaal genieten van gezonde en pure voeding centraal staat. Met tal van interessante lifestyle en producttips biedt Sandra Bekkari in dit boek een houvast om te werken aan een gezond leefpatroon. En je komt alles te weten over de ingredienten op je bord. Bijvoorbeeld dat komkommer vochtafdrijvend werkt en dat Ibericoham veel gezonde vetten bevat. Lekker eten en genieten op topniveau kan voortaan ook thuis dank zij deze recepten en handige weetjes. Laat het u smaken!
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Sandu Publishing
Whet my Appetite. Culinary Graphic Design
Gingko Press, Berkeley, 2013. 28,5 cm ; Pp.
Bookseller reference : 104883
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Santorio Santorio
De medicina statica aphorismi commentaria, notasque addidit. A. C. Lorry.
In 8° (18,5x11,5 cm); (10 compresa antiporta figurata), 279 [i. e. 379], (1) pp. Bella legatura coeva in mezza pelle con titolo in oro su fascetta al dorso.Filetti in oro al dorso. Piatti foderati con bella carta marmorizzata (qualche minima strofinatura ai piatti). Tagli leggermente spruzzati. L'incisione in antiporta rappresentante la celebre "bilancia di Santorio" all'antiporta è applicata su una carta diversa rispetto a quella utilizzata per il frontespizio. Bella e rarissima edizione napoletana, un solo esemplare censito in ICCU, che presenta le annotazioni di Lorry di questa celebrerrima opera di medicina. Noto anche come Sanctorius o Santorio Santorii o Sanctorius da Padova o Santorre Santario. Studiò all'Università di Padova dove si laureò in medicina nel 1582. Dopo la laurea esercitò in Croazia e alla corte di Massimiliano re di Polonia. Tornato nella Repubblica Veneta nel 1599, si stabilì a Venezia dove esercitò la medicina pratica con grande consenso e successo e dove fece amicizia con Sarpi, Sagredo e Galileo. Il suo adattamento del pendolo alla pratica medica fu probabilmente ispirato dalle discussioni con Galileo sugli esperimenti di quest'ultimo con i pendoli del 1602; lo strumento fu descritto in un libro pubblicato da Santorio alla fine di quell'anno o agli inizi del 1603. Nel 1611 divenne professore di medicina teorica all'Università di Padova. In quella città pubblicò descrizioni di congegni termometrici che probabilmente avevano tratto ispirazione dal termoscopio di Galileo. Nel 1624 rinunciò alla cattedra per dedicarsi alla pratica privata. Fu un pioniere nell'impiego delle misurazioni fisiche in medicina; il suo dispositivo più famoso fu una grande bilancia usata per studiare le trasformazioni metaboliche in soggetti sperimentali tra i quali vi fu Galileo. Fu seguace del metodo sperimentale di cui comprese l'importanza e la necessità anche per le discipline biologiche. Considerato il fondatore della iatromeccanica, fu autore di importanti studi sul metabolismo e sulla termoregolazione umana dimostrando l'esistenza della perspiratio insensibilis ed introducendo in medicina l'uso del termometro clinico che ideò. Santorio inventò altri strumenti come il pulsilogio o pulsametro capace di tradurre in numero l'apprezzamento individuale della frequenza del battito cardiaco ed altri congegni atti a determinare con esattezza matematica i parametri vitali umani. L'opera qui presentata ebbe traduzioni in numerosissime lingue. L'opera è considerata come una dei primi esempi di medicina speriementale. L'opera rientra anche nella bibliografia gastronomica per l'ampio capitolo "De cibo et Potu". Cfr. Castiglioni (p. 471). FULTON "History of Physiology" p. 161: "Santorio introduced the use of instruments of precision for making his measurements and is regarded as the founder of the modern study of metabolic processes.". Esemplare in buone-ottime condizioni di conservazione.
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Sara Paston-Williams.
art of dining. A history of cooking and eating.
Hard cover with dustjacket, 348pp., 25x25cm., illustr. throughout in col., fine condition. ISBN 9780707801735.
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Sara Paston-Williams.
art of dining. A history of cooking and eating.
London, The National Trust, 1993 Hard cover with dustjacket, 348pp., 25x25cm., illustr. throughout in col., fine condition. ISBN 9780707801735.
Bookseller reference : 36586
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Sarah Bauwens, An Vissers
Pottengluren bij de buren, De wereld op je bord
Hardcover, 24 x 17 cm, 96 p., 75 illustraties, Nederlands, Fine copy. Including an index. ISBN 9789058564696. In dit boek maken we kennis met de traditionele keuken van tien Belgische gezinnen, waarvan negen ?nieuwe Belgische families?. Auteurs Sarah Bauwens en An Vissers gaan daarbij op zoek naar het antwoord op de vraag die zij van hun eigen kinderen voorgeschoteld kregen: ?Mama, eten ze bij mijn nieuwe vriend Maxime, die van Kameroen komt, hetzelfde als bij ons?? Vandaar onstond de idee van het pottengluren: An en Sarah bezochten negen gezinnen van nieuwe Belgen die voor evenveel minder bekende of ongekende wereldkeukens staan. Ieder gezin vergastte hen op een tweetal typische gerechten, steeds op basis van ingredienten die je ook bij ons gemakkelijk in de handel vindt. Daarnaast vernamen de auteurs veel over de lokale tradities, de manier waarop de boodschappen gedaan worden en er uiteraard gekookt wordt. Onvermijdelijk kwam telkens ook het persoonlijke en vaak aangrijpende levensverhaal ter sprake. Alle gastgezinnen openden tijdens die ontmoetingen niet alleen hun kookpotten maar ook hun hart. Het relaas van deze ontmoetingen, alsook de receptuur van alle gerechten staat te lezen in Pottengluren bij de buren.
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Savonius moira A.
Scandinavian Smörgasbord, Soup Savouries and Sweets. A Collection of Economical National Dishes.
London, The New Europe Publishing, 1945, in-16, pp. 32.
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SCALERA Erminio.
I Caffè napoletani. Introduzione di Alberto Consiglio. Con l'aggiunta del Trattato Istorico del Caffè estratto dal Credenziere di Buon Gusto di Vincenzo di Vincenzo Corrado, Napoli, Saverio Giordano, 1820.
Napoli, Arturo Berisio, 1967, in-8, br. editoriale con titolo entro cornice tipografica in rosso e sovraccoperta in velina semi-trasparente, pp. 111, (8). Vignette tematiche. Elegante edizione in ottime condizioni, salvo strappetto alla velina anteriore.
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Schiedlausky G.
Essen und Trinken. Tafelsitten bis zum Ausgang des Mittelalters.
München, Prestel, 1959, in-8, cartone editoriale, pp. 60. Con 48 tavole in b.n., 4 a colori ed illustrazioni nel t.
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Schild
Koch-Rezepte für die Gas-Küche. Zusammengestellt von Frau Schild, Kursleiterin in Bettlach (Kt. Solothurn).
Solothurn, C. Gassmann, 1904. 36 S. Orig.-Heft + Wichtig: Für unsere Kunden in der EU erfolgt der Versand alle 14 Tage verzollt ab Deutschland / Postbank-Konto in Deutschland vorhanden + (leicht bestossen, rechter Rand gebräunt, Stempel auf Einbanddeckel).
Bookseller reference : 25773AB
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