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SMITH (George)
A Compleat Body of Distilling, Explaining the Mysteries of the Science, in a most easy and familiar manner; Containing an Exact and Accurate Method of making all the Compound Cordial-Waters now in Use, with a particular Account of their several Virtues. As also a directory Consisting of All the Instructions necessary for learning the distiller's art; with a Computation of the original Cost of the several Ingredients, and the Profits arising in Sale. Adapted no less to the Use of private Families, than of Apothecaries and Distillers. In two parts.
Third edition, 8vo (197 x 125 mm), [6], 89, [3], 93-150, [2]pp., engraved frontispiece of the distilling room showing the apparatus, occasional minor staining, cont. full calf, old reback. The standard eighteenth-century manual of distillation first published in 1725, dealing with general theory and practice, and the production of distilled cordials. Gabler, pp. 263-4; Maclean, pp. 135-6; Cagle, 998 (first edition of 1725).
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SMITH J.
Vegetable Cookery. Including a Complete Set of Recipes for Pastry, Preserving, Pickling, the Preparation of Sauces, Soups, Beverages, etc. [?Fourth Edition]. IN THE ORIGINAL BOARDS
Sm. 8vo., ?Fourth Edition, pin holes in front free endpaper and half-title, some light marginal age-staining; original boards, boards and backstrip lettered in black, neatly recased, a very good, firm copy. With 3pp publisher's catalogue at end, and two small items of related ephemera loosely inserted. 'This volume meets a want long felt. Vegetables, Fruits, etc, constitute the half of our daily food: the present work is upon the best possible preparation of this half. Cookery-books exist in abundance; but they relate almost exclusively to the preparation of dishes from animal food' (Publisher's advertisement). Smith's delightful compilation was first published in 1866. There was a second issue in 1876 and a third in 1884, so this is probably the fourth edition. The last edition may be that of 1890. Very scarce, especially in this condition.
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SMITS, LIESBETH
OERDIS - ONS MENU WAS VROEGER ZO GEK NOG NIET
Paperback, 60pp. ISBN 9789075979268. Overgewicht, diabetes, hart- en vaatziekten zijn de grote gezondheidsproblemen van deze tijd. De gemeenschappelijke oorzaak ligt in ons huidige voedingspatroon. In het Oerdis wordt de oplossing gezocht in het verre verleden. Hoe aten de eerste mensen? Hoe goed was die voeding afgestemd op hun lichaam? Oerdis, met dagmenu's en recepten om zelf ook eens Oerdis uit te proberen! Oerdis is voor iedereen die houdt van lekker en gezond eten en interesse heeft in geschiedenis. Met dagmenu's en recepten van Eric van Veluwen. Nieuw.
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SMITS, LIESBETH;
OERDIS - ONS MENU WAS VROEGER ZO GEK NOG NIET,
Antwerpen , De Vries , Paperback, 60pp. ISBN 9789075979268.
Referenz des Buchhändlers : 32382
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sneyers j.
La cuisine exotique. Illustrations par L. Meys.
Verviers, Marabout-flash, 1964, in-24, br. pp. 158.
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SOAGNOL Elena.
Mangiar freddo. 200 comode ricette fredde, freddissime, spesso ghiacciate.
Milano, Sperling & Kupfer, 1985, in-8, cartonatura editoriale illustrata a colori, pp. 121, [1]. Cucina, collana diretta da Elena Spagnol, 15.
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SOMER SIVRIOGLU, DAVID DALE.
Anadolu: Türk mutfaginda bir macera. [= Anatolia: Adventures in Turkish cooking]. Translated by Çagla Özer.
New Turkish Original bdg. HC. 4to. (27 x 27 cm). Edition in Turkish. 360 p., color ills. Anadolu: Türk mutfaginda bir macera. [= Anatolia: Adventures in Turkish cooking]. Translated by Çagla Özer. "Türk halki iyi yemek yeme tutkusuna sahiptir. Kahvalti yaparken aksam yemegini planlar." Anadolu, Türk mutfak kültürünün, Osmanli Imparatorlugu'nun büyük ziyafetlerinden Istanbul'un baharatli atistirmaliklarinin oldugu sokak tezgâhlarina, Dogu'nun destansi kahvaltilarindan Ege kiyilarinin deniz ürünleriyle yapilmis mezelerine uzanan 140 geleneksel ve modern tarifle, Türk sef Somer Sivrioglu ve mutfak uzmani David Dale'in açiklamalari ve yeniden tasarlamalari ile zengin görsel örnekler esliginde kesfidir. Ardinda ritüeller, mitler, hicivler ve halkin birikimi yatan 3.000 yillik Anadolu mutfagi ve modern Türk konukseverliginin kahramanlari ortaya çikariliyor. Anadolu, güzel tarif fotograflarinin yaninda Istanbul ve Türkiye'deki özel ve seçkin yerlerin çekimlerini barindiriyor.
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SOULIER, André
VIEILLES RECETTES DU LANGUEDOC-ROUSSILLON et quelques secrets de plus....
Montpellier NPL Editeur. Les Nouvelles Presses du Languedoc 2007 in 8 (23x20) 1 volume broché, couverture illustrée en couleurs, 185 pages, avec de nombreuses photographies en couleurs. Préface de Michel Galabru. Deuxième édition. Très bel exemplaire
Referenz des Buchhändlers : 33012
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SOULIER, André
VIEILLES RECETTES DU LANGUEDOC-ROUSSILLON et quelques secrets de plus....
Baillargues Imprimerie Presse People 2004 in 8 (23x20,5) 1 volume reliure cartonnée illustrée en couleurs, 185 pages, avec de nombreuses photographies en couleurs. Préface de Michel Galabru. Envoi autographe signé par l'auteur. Premère édition. Très bel exemplaire
Referenz des Buchhändlers : 44098
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SOULIÉ, Antoine
LE GIBIER EN 130 RECETTES
Montpellier Les Presses du Languedoc 2006 in 8 (24x17) 1 volume broché, couverture illustrée en couleurs, 260 pages [1], avec de nombreuses photographies en couleurs. Etat de neuf
Referenz des Buchhändlers : 35001
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SOYER Alexis
The Modern Housewife or Menagere. [Twenty-Second Thousand].
8vo., Twenty-Second Thousand, with a portrait frontispiece and plates; original pictorial cloth gilt, gilt back, covers lightly age-soiled else a very good, clean copy. With numerous trade advertisements (many illustrated). Contains almost one thousand recipes. Soyer's classic compilation was first published in 1849. Early issues are uncommon in this condition. Bitting p.443; Cagle 1004; Oxford, p.180; Vicaire 798 (all recor+ding the first edition)
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Spagnol A., a cura di.
Fantasia in cucina.
Milano, Edizioni A. Fattorini, (1968), in-8 cartonatura editoriale figurata, pp. 186, (6). Con illustrazioni n.t.
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SPEITKAMP, H
Physik in Küche und Haus. 2. Aufl.
Leipzig, Teubner, 1920. 128 S. m. 54 Textabb. (Aus Natur u. Geisteswelt 478). OHlwd (St. a. T.).
Referenz des Buchhändlers : 1101058
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Sprague Eleanor. (A cura di).
Heirloom cook book. Prepared by Northern Illinois Gas Company for the Illinois Sesquicentennial 1818-1968.
Illinois, 1968, in-8, br., pp. 80. Con illustrazioni a colori nel t. Ottime condizioni.
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Spunt, Georges.
MEMOIRS & MENUS. The Confessions of a Culinary Snob. Illustrated by Jerry J
pp. vii, 461. Illustrations by Jerry Joyner. Large 8vo. Original full clothbinding, slightly worn. Hardbound. Nice copy. COOK 1
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St phane Leroux. Photography: Tom Swalens
St phane Leroux. Bleu Chocolat, L'esprit dans la mati re 9789085867326
, BAI, 2018 2 hardback volumes in box, Artistic book: 204 pp, Technical book: 424 pp - Set of 2 hardback Volumes Dimensions 280 x 230 mm 1295 Illustrations col. & bw ill. total Pages 628, Language; Fr. edition. **NEUF *****. ISBN 9789085867326.
Referenz des Buchhändlers : 67113
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St phane Reynaud ; Marie-Pierre Morel ; Jos Reis de Matos
propos bistro : de traditionele Franse keuken thuis
, Fontaine Uitgevers B.V., 2012 Hardcover, 482 pagina's, NL, 280 x 210 x 45 mm, in Nieuwstaat, met talloze gerechten, scherpe foto's / afb. in kleur. ISBN 9789072975034.
Referenz des Buchhändlers : 59838
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STACKMAN, H
The complete bedside joke book.
New York, Stravon, 1953. 128 S. m. einigen Textillustr. von Al Ross. OPp. m. illustr. OUmschl.
Referenz des Buchhändlers : 1123199
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Staikos, Andreas
Les Liaisons Culinaires
Dimitris and Damocles both desire Nana ".what follows is the story of a contest, as each sets out to conquer Nana's willing palate by ourperforming his rival in the kitchen. It is a bizzare and comic duel fought with sea-urchin salads, stuffed vine leaves octopus and other delicacies of Greek cuisine." Translated into English by Anne Marie Stanton-Ife.105p. Book
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STAMMER, Karl
Lehrbuch der Zuckerfabrikation.
Braunschweig, Vieweg, 1874. S. III-XXII (recte XIX), 888, 8 S. Mit 366 Abbildungen im Text u. auf 4 mehrfach gefalteten Tafeln, einigen Tabellen, 2 ganzseitigen Schemata u. 14 auf 13 gefalteten Tafeln. Halbleder d. Zeit (etwas berieben, Rücken u. Ecken erneuert). [2 Warenabbildungen]
Referenz des Buchhändlers : 621114
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STEHLE, J
Der Hotel-, Restaurations- und Kaffeehausbetrieb. Ein Handbuch für Hotelleiter, Hotelsekretäre, Oberkellner, Küchenchefs sowie alle Gasthaus- und Küchen-Angestellten. 2 Bde. Nordhausen.
(ca. 1935). 4to. 28, 1560 S. OLwdbde (berieben, Rücken v. Bd 1 defekt, St. a. d. T.).
Referenz des Buchhändlers : 1506799
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Steinberg R.
La Cuisine Japonaise. Photographies de Eliot Elisofon.
(Amsterdam), Editions Time-Life, 1974, voll. 2 (uno in-8, cartone editoriale, l'altro in-16, br. con dorso a spirale metallica), contenuti in cartella in materiale plastico, pp. 208 & 128. Con numerose illustrazioni a colori.
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STEINBERG Rafael
LA CUISINE JAPONAISE
S.l Time-Life 1972 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. Collection ''la Cuisine à travers le Monde''. Bel exemplaire ( Photographies sur demande / We can send pictures of this book on simple request )
Referenz des Buchhändlers : 16900
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STEINBERG Rafael
LA CUISINE JAPONAISE. On joint du même éditeur 1 volume in 8 (22,5x14) reliure à ressort: RECETTES: La Cuisine Japonaise
S.l Editions Time-Life 1972 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. On joint du même éditeur 1 volume in 8 (22,5x14) reliure à ressort: RECETTES: La Cuisine Japonaise, 128 pages. Collection ''la Cuisine à travers le Monde''. Bel exemplaire ( Photographies sur demande / We can send pictures of this book on simple request )
Referenz des Buchhändlers : 39028
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Stettler, Ruth
Wiediker Kochnotizen.
(Zürich), o.V., 1985. 8°. 63 S. Orig.-Ringheft. + Wichtig: Für unsere Kunden in der EU erfolgt der Versand alle 14 Tage verzollt ab Deutschland / Postbank-Konto in Deutschland vorhanden +
Referenz des Buchhändlers : 25243AB
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Stettler, Ruth:
Wiediker Kochnotizen.
(Zürich), o.V., 1985. 8°. 63 S. Orig.-Ringheft.
Referenz des Buchhändlers : 25243AB
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STIFT, A
Leitfaden für Zuckerfabriks-Chemiker.
Wien, Vlg d. Centralvereines f. Rübenzucker-Industrie in d. Oesterr.-ungar. Monarchie, 1900. Gr.-8vo. 1 Bl., 10, 168 S., 1 Bl. m. 44 Abb. Hldr (Einbd am Kopf m. min. Fehlstelle u. m. Einriß im Außenfalz, erstes u. letztes Bl. leimschattig).
Referenz des Buchhändlers : 1204114
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STOBART Tom
The International Wine and Food Society's Guide to Herbs, Spices and Flavourings. Illustrations by Ian Garrard. [CBC edition]. BRIGHT, CLEAN COPY IN DUSTWRAPPER
4to., First Edition thus, with 8 coloured plates, very numerous monochrome illustrations (a number full-page) in the text and decorative endpapers; yellow cloth, gilt back, a very good, bright, clean copy in dustwrapper. First published in 1970, this is arguably the best of the single-volume compendia of herbs and spices. A well-known mountaineer and member of Hunt's 1953 Everest Expedition, Stobart later developed two other careers - as photographer and cookery writer. This volume was some twenty years in the making. Curiously elusive in this condition.
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Stoffel-Heidegger, Emma
Handschriftliche Rezeptsammlung.
O.O., (um 1915). 8°. (186) S. (dv. 130 mit handschriftlichen Einträgen). Halbleinenband der Zeit + Wichtig: Für unsere Kunden in der EU erfolgt der Versand alle 14 Tage verzollt ab Deutschland / Postbank-Konto in Deutschland vorhanden + (berieben und bestossen, mont. Titelschild alt überklebt).
Referenz des Buchhändlers : 29120AB
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Stoffel-Heidegger, Emma:
Handschriftliche Rezeptsammlung.
O.O., (um 1915). 8°. (186) S. (dv. 130 mit handschriftlichen Einträgen). Halbleinenband der Zeit (berieben und bestossen, mont. Titelschild alt überklebt).
Referenz des Buchhändlers : 29120AB
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STOHMANN, F
Handbuch d. Zuckerfabrikation. 2. umgearb. Aufl.
Berlin, Parey, 1885. 18, 523 S. m. 132 Textholzschn., 4 gefalt. Taf. Hldr (St. a. T., durchg. etwas gebräunt bzw. braun- u. fingerfl.).
Referenz des Buchhändlers : 1034287
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STOHMANN, F
Handbuch d. Zuckerfabrikation. 4. Aufl., vollst. neubearb. v. A. Rümpler.
Berlin, Parey, 1899. 16, 645, 1 S. m. 221 Abb., 24 S. Anz., 7 mehrf. gefalt. Taf. (davon 1 zweifarbig). OLwd (berieben, Besitzvermerk).
Referenz des Buchhändlers : 1204105
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STRAKOSCH, S
Ein Beitrag zur Kenntnis des Kohlenhydratstoffwechsels von Beta Vulgaris (Zuckerrübe).
Wien, Hölder, 1907. Gr.-8vo. 15 S. ((Sitzungsberichte d. kaiserl. Akad. d. Wiss. in WIen, Mathem.-naturw. Klasse 116,1). OBr. (St. a. Umschl., unaufgeschnitten).
Referenz des Buchhändlers : 1093857
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Stuart, Charles E.
GAME COOKBOOK.
142p. Illustrated with full page color photographs. Square 8vo. Original pictorial printed wraps. Large inked X on front cover. Scarce. COOK 1
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STUCKI, Johann Wilhelm
Operum tomus primus (et secundus), continens antiquitatum convivialium libros tres, sive Hebraeorum, Graecorum, Romanorum etc. mores, consuetudines, ritus etc. 2 in 1 Band.
Leiden, J. Hack und Amsterdam, H. Boom, 1695. Folio. Gestochenes Frontispiz, 11 Bl., 643 S., 10 Bl.; 7 Bl., 252 S., 12 Bl. Pergament d. Zeit mit ornamentaler Blindprägung u. kleinem goldgeprägten Wappen-Subralibros. [3 Warenabbildungen]
Referenz des Buchhändlers : 620877
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STUYVENBERG, J.H.van
(Ed.) Margarine. An economic, social and scientific history 1869 - 1969.
Liverpool, Liverpool University Press, 1969. Gr.-8vo. 24, 342 S., 1 Bl. m. einigen schemat. Darst., 48 Abb. auf Taf. OLwd.
Referenz des Buchhändlers : 1241547
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Stéphane Reynaud ; Marie-Pierre Morel ; José Reis de Matos
propos bistro : de traditionele Franse keuken thuis
Hardcover, 482 pagina's, NL, 280 x 210 x 45 mm, in Nieuwstaat, met talloze gerechten, scherpe foto's / afb. in kleur. ISBN 9789072975034. Het beste uit de Franse keuken, klaargemaakt en bewerkt door chef Stéphane Reynaud We (her)ontdekken terrines, worsten, patés, kazen, crustacés... in meer dan 300 recepten. Om het geheel compleet te maken vind je ook alles over de regels van petanque, hoe je croissants en brood bakt, terrines van foie gras, de regels van rugby, de wijnen van Beaujolais... Een lijvig boek met sfeervolle foto's, handige recepten en schema's en grappige tekeningen, nu in paperbackformaat
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SULA BOZIS.
Kapadokya lezzeti: Kapadokyali Rumlarin yemek kültürü.
New English Paperback. Pbo. Demy 8vo. Ills. 72 p. Food culture of Cappadocian Rums. (Cappadocian Greeks). Kapadokya lezzeti: Kapadokyali Rumlarin yemek kültürü.
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SURAIYA FAROQHI, CHRISTOPH K. NEUMANN.
Soframiz nur hanemiz mamur: Osmanli maddi kültüründe yemek ve barinak. Translated by Zeynep Yelçe.
New English Paperback. Pbo. Demy 8vo. (22 x 15 cm). In Turkish. 363, [1] p. Soframiz nur hanemiz mamur: Osmanli maddi kültüründe yemek ve barinak. Translated by Zeynep Yelçe. Siradan bir gözlemci bile Osmanli topraklarinda Saraybosna¿dan Sam¿a kadar herkesin kahveyi ayni tür fincanlarla içtigini, konuklarini halilarla ve minderlerle kapli sedirlerde agirladigini fark edebilir. Osmanli toplumu birçok unsuruyla bir uyum yakalamistir, maddi kültür de buna dahildir. Bu ortak maddi kültür imparatorlugun hayret verici derecedeki tutarli toplumsal yapisini ortaya çikaran etmenlerden biri sayilabilir. Üstelik maddi kültürde meydana gelen agir ve bu yüzden de çok görünmeyen degisimin Osmanli tebaasi üzerindeki etkisi, kisa vadeli ve "patirtili" siyasi çatismalardan daha derin olmustur. Osmanlilarin modernlige geçis süreçleri pek çok kisinin gündelik yasaminda meydana gelen çok sayida degisimden destek almistir. Ayrica, 16. yüzyildan itibaren kentli nüfusun yasam tarzlarinda farklilasma ve gelisme daha da görünür olmustur. Insanlar yemekten keyif almak ve evlerini düzenlemek için yeni yollar bulmuslardir. Osmanli maddi kültürü son yirmi otuz yildir kamuoyunun gitgide daha fazla ilgisini çekmeye basladi. Sadece uzmanlar degil, devraldiklari kültür mirasindan artik daha fazla gurur duymaya baslayan kent sakinleri de Osmanli mutfagi ve sivil mimarisine deger veriyorlar. Hal böyleyken bile, bu konularda ciddi arastirmalar yavas ilerliyor. Bu kitabin amaci, bugüne kadar yapilan arastirmalarin hangi yollari izledigini göstermek, kullanilmamis ya da yeterince degerlendirilmemis birincil kaynaklara isaret etmek ve böylelikle Osmanli tarihinin bu önemli unsurunu daha iyi anlamamizi saglamaktir. Soframiz Nur, Hanemiz Mamur Türkiye¿den ve Fransa, Almanya ve Polonya gibi Avrupa ülkelerinden arastirmacilarin yazdigi on dört makaleyi bir araya getiriyor. Bu makaleler maddi kültürün iki temel konusunu, bir yandan yiyecek ve içecegi, diger yandan da barinaklari irdeliyor.
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Suzanne A.
Le Cuisinier végétarien. 300 manières d'accomoder les légumes. Comprenant 100 manières d'accomoder les pommes de terre. Préface par Fulbert-Dumonteil. Illustrations de Gerard Tantet. 5ème édition.
Paris, Librairie des publications populaires, s.d., in-16, privo di legatura. S'interrompe alla p. 218 dell'indice. Sciolto e con mancanze marginali all'occhietto.
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SUZANNE SWAN.
The treasury of Turkish cheeses.
New English Paperback. Pbo. Oblong large 8vo. (23 x 23 cm). Color ills. In English. 144 p. The treasury of Turkish cheeses.
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SÜKRAN KAYMAK.
Sükran Kaymak'la çay saati.
New Turkish Paperback. Large 8vo. (23 x 23 cm). In Turkish. 176 p., color ills. Sükran Kaymak'la çay saati. Signed and inscribed by Kaymak.
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SÜLEYMAN KAZMAZ.
Rize yemekleri ve kültürü. (Halk kültürü alaninda bir arastirma).
Very Good English Paperback. Pbo. Cr. 8vo. (20 x 14 cm). In Turkish. 266, [20] p., color ills. Recipes and food culture of Rize City in the Black Sea Region of Turkey. A study on the field of the folk culture. Rize yemekleri ve kültürü. (Halk kültürü alaninda bir arastirma).
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SÜLEYMAN TEVFIK.
Yeni konservecilik: Evlerde ve herkesin sebzeleri senelerce muhafaza için rehberdir. Taze bakla, fasulye, bezelye, börülce, enginar, sakiz ve asma kabaklari, bamya, patlican, domates, ve sair sebzelerin muhtelif suretde senelerce muhafazasi ve her nev'i tursu yapmak usûllerini ihtivâ eder.
Very Good Turkish, Ottoman (1500-1928) Paperback. Cr. 8vo (20 x 14 cm). In Ottoman script. 48 p. One of the early canning books in the Turkish / Ottoman literature. This rare book includes canning methods as well as pickle making methods. Özege 23130. First and Only Edition.
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T. J. Tomasik, J. M. Vitullo (eds.)
At the Table. Metaphorical and Material Cultures of Food in Medieval and Early Modern Europe
Hardback, XX+228 p., 1 b/w ill., 150 x 230 mm. ISBN 9782503523989. This volume surveys recent studies of the metaphorical and material facets of food in medieval and early modern Europe. Ranging from literary, historical, and political analyses to archaeological and botanical ones, this collection explores food as a nexus of pre-modern European culture. Food and feasting are understood not simply as the consumption of material goods but also as the figurative and symbolic representations of culture, which Mauss has termed a 'total social fact'. To understand the myriad ways in which discourses about food and feasting are mobilized during this period is to better understand the fundamental role food and feasting played in the development of Europeans' habitual patterns of behaviour and of thought. New.
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T. J. Tomasik, J. M. Vitullo (eds.);
At the Table. Metaphorical and Material Cultures of Food in Medieval and Early Modern Europe,
Turnhout, Brepols, 2007 Hardback, XX+228 p., 1 b/w ill., 150 x 230 mm. ISBN 9782503523989.
Referenz des Buchhändlers : 33665
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TAHIR TEKIN ÖZTAN.
A taste of heaven in Turkey gourmet: Cuisine of Gaziantep. 2 volumes set.
New English Original bdg. HC. In special slip-case. Large 8vo. In English. 2 volumes set: (392 p.), color ills. "A written source, this comprehensive about Gaziantep, the gourmet capital of Turkish cuisine has not been available until the publication of this book. Tahir Tekin Öztan and crew, whose mission has been to introduce Turkish cuisine, Especially cuisine of Gaziantep to the entire world, collected hundreds of recipes directly from primary sources channeling the region's deep cooking history. They travelled 5 thousand kilometers, taking 5 thousand photographs and talking to individuals in whose memory the history of this Gaziantep cuisine is truly engrained. Through the wisdom and knowledge of the elderly women of Gaziantep, the original recipes of ancestors came within reach. Actually, this book has been 150 years in the making! If these unique, easy to make at home recipes had not been compiled here, they would have been lost to time. Gaziantep's millennia old rich food heritage, worthy of competing with the best cuisines of the world, can endure by finding a place in our home kitchens. Through this book, Gaziantep's original local tastes are archived and preserved by committing them to paper, so they can take their place amongst other monuments of world food culture.".
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TAKEUCHI HISAYUKI
NOUVELLE CUISINE JAPONAISE - RECETTES POUR LE CORPS ET L'ESPRIT
VIENOT AGNES. 2003. In-8. Relié. 283 pages - nombreuses photos en noir et blanc et en couleurs dans et hors texte. Avec Jaquette.
Referenz des Buchhändlers : CUI232M
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Tannahill, Reay.
FOOD IN HISTORY.
448p. Profusely illustrated. 8vo. Original buckram spine over cloth boards.Original dust jacket, slightly worn with one small tear. Hardbound. Nice copy. COOK 2
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TARKAN KAYNAR.
Zeytin kokulu Kuzey Ege lokantalari.
New English Paperback. Pbo. Cr. 8vo. (20 x 14 cm). In Turkish. 112 p., ills. Zeytin kokulu Kuzey Ege lokantalari. North Aegean restaurants.
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