‎Cuisine‎

‎Servel Inc.‎

‎Making the Most of your Servel‎

‎Evansville Indiana: Servel Inc. 1942. Staplebound. Black illustrated wraps. Near fine. 47 pages. The Servel Company formerly Servel-Electrolux was an American producers of heating and cooling appliances founded in 1922 by Colonel William McCurdy. This recipe book includes various dishes made possible by electric cooling and advertises for ServelÂ’s Electrolux home refrigerator. Black and white illustrations and food photographs mixed with recipes throughout. Clean crisp copy <br/><br/> Servel, Inc. paperback books‎

書籍販売業者の参照番号 : 2448

‎Serventi Silvano e Sabban Francois‎

‎La pasta. Storia e cultura di un cibo universale.‎

‎pp. 515, in 8°, rilegatura editoriale in t.t. con sopracoperta, collana Storia e Società. Nuovo.‎

‎SERVIR‎

‎Servir. Mémento de la vie de famille. Conseils pratiques pour la conduite du ménage et manuel pour la cuisine bourgeoise. (Edition Angers).‎

‎Reliure percaline de l'éditeur. 223 pages.‎

‎SETZ, Helga.‎

‎La cuisine autrichienne en 99 recettes.‎

‎Klagenfurt, éd. Heyn, 1994, in-16, cartonnage toilé multicolor avec texte en rouge sur vignette ovale collée sur la première de couv. éd., 136 pp., papier fort et crème, quelques dessins en noir, Table des matières, en français, Très bon petit recueil de 99 recettes autrichiennes; écrit en français mais avec le nom du plat en français et en autrichien. Voici l'occasion de découvrir une cuisine mal connue ! Très bon état; petite salissure sur la vignette de la première de couverture‎

‎Librairie spécialisée en gastronomie , œnologie et tabagie‎

書籍販売業者の参照番号 : 64901

‎Severyns Olivier‎

‎Easy smoothies‎

‎First. 2008. In-8. Relié. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 88 pages augmentées de nombreuses photos en couleurs, hors texte.. . . . Classification Dewey : 641.5-Cuisine, art culinaire‎

‎Photos de CarolineFaccioli. Stylisme d'Emmanuel Renault. Sommaire : Les exotiques, les magiques, les authentique, tableau des fruits de saison. Classification Dewey : 641.5-Cuisine, art culinaire‎

書籍販売業者の参照番号 : RO40279487

‎SEVIN CHARLINE‎

‎LA CUISINIERE DU NORD‎

‎SOLAR. 1995. In-8. Relié. Etat d'usage, Couv. convenable, Dos satisfaisant, Intérieur frais. 303 pages - nombreuses illustrations rouge en marge du texte.. . . . Classification Dewey : 641.5-Cuisine, art culinaire‎

‎Preface de JACQUES DUQUESNE Classification Dewey : 641.5-Cuisine, art culinaire‎

書籍販売業者の参照番号 : RO20160748

‎SEVIN Charline‎

‎La cuisinière du Nord.‎

‎Paris, Editions Solar, 1995. 18 x 26, 304 pp., reliure d'édition carton imprimé, très bon état.‎

‎"préface de Jacques Duquesne; illustrations de Christine Henry."‎

書籍販売業者の参照番号 : 64539

‎SEVIM GÖKYILDIZ.‎

‎Forty years old taste havens in Istanbul.= Istanbul'da kirk yillik lezzet duragi. Translator: Manique Serim.; Edited by Renan Yildirim.‎

‎New New English Original binding with original dust wrapper. Mint. Oblong large royal 4to. (30 x 30 cm). In Turkish and English. Color and b/w ills. 177 p. In special slip case. Forty years old taste havens in Istanbul.= Istanbul'da kirk yillik lezzet duragi. Translator: Manique Serim.; Edited by Renan Yildirim. ISTANBUL Cookery Culinary Turkish cuisine.‎

‎SEVIM GÜRDAL, ERDEM ENGINYURT.‎

‎Dogal ürünler, saglikli beslenme ve nefis yemekleriyle. Ordu mutfak kültürü.‎

‎New English Paperback. Pbo. Roy. 8vo. (24 x 17 cm). In Turkish. 88 p., color ills. Dogal ürünler, saglikli beslenme ve nefis yemekleri. Ordu mutfak kültürü.‎

‎SEVRETTE JULIE‎

‎LA CUISINE A BON MARCHE, 300 RECETTES PRATIQUES‎

‎Larousse. Non daté. In-8 Carré. Broché. Etat passable. Plats abîmés. Dos abîmé. Intérieur acceptable. 128 pages. Illustré de quelques dessins en noir et blanc dans le texte. Dos et 2e plat manquants. 1er plat détaché. Conseils à une jeune femme. Alimentation - repas. Les recettes. Potages. Viandes. Confitures...‎

‎SEÇIL KENAR.‎

‎Tarihinden tarifine bulgur. Mezopotamya'dan dünya sofaralarina.‎

‎New English Original bdg. HC. In Turkish. 4to. (30 x 23 cm). Color ills. 178 p. Tarihinden tarifine bulgur.‎

‎Sguazzi Felicia‎

‎Il cucchiaio dei 5 cereali. Grano saraceno, mais, miglio, quinoa e riso‎

‎ill., br. Sono sempre più le persone che scelgono di eliminare il glutine dalla propria alimentazione, per ragioni salutistiche e più in generale di benessere psicofisico. Questo però non significa rinunciare al piacere della buona tavola, anzi! In questo libro, i protagonisti assoluti sono i cereali senza glutine: grano saraceno, mais, miglio, quinoa e riso, accompagnati dagli altri cereali meno noti - amaranto, avena, fonio, sorgo e teff - ancora tutti da scoprire. A ognuno, Felicia Sguazzi dedica un capitolo con la storia e le curiosità, le informazioni nutrizionali e tutte le dritte per utilizzarlo in cucina - intero in chicco, in fiocchi o sotto forma di farina - per scatenare la vostra creatività ai fornelli, in oltre 120 ricette (dalle preparazioni di base, ai piatti principali e ai dolci), tutte realizzate e fotografate dall'autrice, con ingredienti di stagione e a prova di principiante. Divertitevi a sperimentare, a provare nuove varietà, a creare menù che stupiranno i vostri commensali: il mondo dei cereali è ricco e gustosissimo, e aspetta solo di darvi il benvenuto.‎

‎Sharma Pankaj‎

‎Cuisine indienne végétarienne : recettes merveilleuses et récits savoureux‎

‎Books on Demand GmbH 2009 68 pages 16 6x21 6x0 6cm. 2009. Broché. 68 pages.‎

‎Bon état‎

書籍販売業者の参照番号 : 500231005

‎SHARTAR, Martin - SHAVIN, Norman‎

‎Le monde merveilleux de Coca-Cola.‎

‎Bruxelles, 1981, Première Edition, J. M. Collet, in-4, cartonnage couv. photos coul. éd., 64 pp., très nb. Photos coul. et en noir, très belle iconographie ancienne, La grande histoire de la plus célèbre marque de soda. Très belles iconographies anciennes. Pas Courant. Très bon état‎

‎Librairie spécialisée en gastronomie , œnologie et tabagie‎

書籍販売業者の参照番号 : 57488

‎SHARP CORPORATION‎

‎Livre de Recette.‎

‎CHEZ L'AUTEUR. 1999. In-8. Broché. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. Environ 150 - 200 pages. Nombreux dessins en noir et blanc dans le texte. Texte en allemand, français, italien, espagnol et hollandais.. . . . Classification Dewey : 641.5-Cuisine, art culinaire‎

‎Pour cuisson au micro-ondes, chaleur pulsée et gril. Classification Dewey : 641.5-Cuisine, art culinaire‎

書籍販売業者の参照番号 : RO80034026

‎Shalane Flanagan Elyse Kopecky‎

‎Recettes rapides pour sportifs affames‎

‎AMPHORA 2020 256 pages 21 8x25 4x2 2cm. 2020. Broché. 256 pages.‎

‎BON ETAT‎

書籍販売業者の参照番号 : 500046042

‎Shalane Flanagan Elyse Kopecky‎

‎Recettes rapides pour sportifs affames‎

‎AMPHORA 2020 256 pages 21 8x25 4x2 2cm. 2020. Broché. 256 pages.‎

‎Très bon état - légères marques de lecture et/ou de stockage mais du reste en très bon état- expédié soigneusement depuis la France‎

書籍販売業者の参照番号 : 500078494

‎Shalane Flanagan Elyse Kopecky‎

‎Recettes rapides pour sportifs affames‎

‎AMPHORA 2020 256 pages 21 8x25 4x2 2cm. 2020. Broché. 256 pages.‎

‎Bon état‎

書籍販売業者の参照番号 : 500082518

‎Shalane Flanagan Elyse Kopecky‎

‎Recettes rapides pour sportifs affames‎

‎AMPHORA 2020 256 pages 21 8x25 4x2 2cm. 2020. Broché. 256 pages.‎

‎Comme neuf - L'ouvrage qui n'a jamais été lu pourrait présenter de légères traces de stockage - expédié soigneusement dans emballage adapté -‎

書籍販売業者の参照番号 : 500091223

‎Shalane Flanagan Elyse Kopecky‎

‎Recettes rapides pour sportifs affames‎

‎AMPHORA 2020 256 pages 21 8x25 4x2 2cm. 2020. Broché. 256 pages.‎

‎Très bon état‎

書籍販売業者の参照番号 : 500094687

‎Shalane Flanagan Elyse Kopecky‎

‎Recettes rapides pour sportifs affames‎

‎AMPHORA 2020 256 pages 21 8x25 4x2 2cm. 2020. Broché. 256 pages.‎

‎Bon état‎

書籍販売業者の参照番号 : 500114086

‎Shackelford, James F & Shackleford, Penelope L‎

‎The Glass of Wine‎

‎Hoboken NJ USA: John Wiley & Sons 2017. New Hardcover. <p>Shackelford James F & Shackelford Penelope L. The Glass of Wine: the science technology & art of glassware for transporting & enjoying wine. John Wiley & Sons: Hoboken NJ USA 2017. 8vo 235x160mm pict bds xiv194pp.</p> John Wiley & Sons hardcover‎

書籍販売業者の参照番号 : 9781119223436 ISBN : 1119223431 9781119223436

‎Shand, P Morton‎

‎A Book of Food‎

‎New York: Alfred A. Knopf 1928. First American Edition First Printing . Cloth / Patterned Boards. Very Good/Fair. 319 Pp. First American Edition 1928. Touch Of Wear To Spine Cloth At Ends Paper Spine Label As New. Patterned Boards Clean A Little Wear Along Edges With Loss Of Paper Just At Tips. Orange Paper Dust Jacket Not Price Clipped Wear And Splits At Corners Large Chip Removing 2/3 Of Upper 2" Of Rear Panel With Loss Of Most Of Title And First Letter Of Author's Name In Ad For Another Book. Per Wikipedia Philip Morton Shand 1888 -1960 Was A British Journalist Architecture Critic An Early Proponent Of Modernism Wine And Food Writer Entrepreneur And Pomologist. He Was The Paternal Grandfather Of Queen Camilla. Shand Served In The First World War With The Royal Fusiliers Regiment56 And Immediately Afterwards Due To His Fluent French And German He Was Appointed As Superintendent Of All German Prisoners' Camps In France. Already In 1914 He Had Translated From German To English Arthur Schnitzler's Play Liebelei Under The Title Playing With Love. Shand Demonstrated His Knowledge Of Food And Wine In Articles And Books Published During The 1920S. He Set Out His Viewpoint At The Beginning Of The 300-Page A Book Of Food 1927: "This Is Frankly A Book Of Prejudices For All Food Is A Question Of Likes And Dislikes. One May Be Tolerant About Religion Politics And A Hundred And One Other Things But Not About The Food That One Eats." Though His First Major Publications From That Time Were On Food And Wine He Began To Also Build A Reputation As An Architecture Critic Working In Particular For Architectural Review Where He Had Been Influential In Steering The Journal's Then Proprietor And Sometimes Editor Hubert De Cronin Hastings In Favour Of Modernism. While Living In Lyon France In The Early 1920S He Was Invited By The Editor Of The Architectural Association Journal To Review The Exposition Internationale Des Artes Décoratifs In Paris Of 1925. In Reviewing The Exposition He Coined The Term "Swedish Grace". Shand's First Book On Architecture Modern Theatres And Cinemas Was Published In 1930 And Featured Many Of Those Buildings He Had Encountered In Germany During The Late 1920S Arguing That There The Cinema Had Emerged As A Separate Design Typology Not An Adaptation Of Traditional Theatre Design. Shand Was Befriended By Some Of The Leading Figures In European Modernist Architecture Including The German Architect Peter Behrens The Swiss-French Le Corbusier The Founder Of The Bauhaus School Walter Gropius Finnish Alvar Aalto And Swiss Historian-Critic Sigfried Giedion Keeping Correspondence With Each Of Them. He Also Developed Close Links With Architects Back In The Uk Encouraging Their Participation In The Modernist Debate. Shand Translated From German To English Gropius's 1925 Book Die Neue Architektur Und Das Bauhaus Published In 1930 As The New Architecture And The Bauhaus. Shand Together With Architects Coates Maxwell Fry And F. R. S. Yorke Were The Founding Members Of The Mars Group Modern Architectural Research Group Which Operated From 1933 To 1937. A Series Of Articles Under The Title Scenario For A Human Drama In Architectural Review Of 1934-5 Was Shand's Attempt To Document And Place The Contemporary Architecture In Europe. In Seven Parts It Set Out Ideas On The Evolution Of Continental Modernism. Aalto Would Later Tell His Biographer Göran Schildt That Due To His Military Background And Faultless German Shand Had Acted As A British Spy Behind German Lines During The War Though Shand Himself Never Made Such A Claim Elsewhere. Despite His Early Enthusiasm For Modernism In Design And Architecture By The Late 1950S He Wrote: "I Have Frightful Nightmares And No Wonder For I Am Haunted By A Gnawing Sense Of Guilt In Having In However Minor And Obscure Degree Helped To Bring About Anyhow Encouraged And Praised The Embryo Searchings That Have Now Materialized Into A Monster Neither Of Us Shand Or Betjeman Could Have Foreseen . <br/> <br/> Alfred A. Knopf hardcover‎

書籍販売業者の参照番号 : 023207

‎Sharma Nik‎

‎L'equazione del gusto. La scienza della grande cucina. Con oltre 100 ricette indispensabili‎

‎ill., ril. Nik Sharma offre un approccio innovativo per diventare un cuoco migliore. Rivelando la scienza dietro la nostra percezione del sapore, dimostra come ottimizzarlo. Con ogni piatto che prepariamo è possibile toccare sette note: vividezza, amarezza, salinità, dolcezza, sapidità, grassezza e piccantezza. Sono i sapori che fanno "cantare" il cibo. Quando mangiamo, ricorriamo ai sensi - gusto, vista, olfatto, udito e tatto per percepire queste sensazioni, ma anche i ricordi e le emozioni fanno la loro parte. È la somma di tutto questo che fornisce l'equazione del gusto. Attraverso una serie di saggi su ciascun sapore, più di 40 infografiche e oltre 100 ricette, Sharma svela come è possibile modulare le singole note o gli accordi di sapori per arrivare al risultato desiderato. Le erbe aromatiche e le spezie si rivelano alleati importanti in questa impresa, ma l'autore dimostra quanto il loro utilizzo efficace non sia una semplice questione di dosaggio. Serve una profonda comprensione di come questi ingredienti preziosi reagiscono con altri e con il calore. Infatti, il dono di questo libro è una migliore comprensione di come sensazione e percezione siano intimamente intrecciate. La scienza si unisce alla bellezza in un'esplorazione del gusto nel senso più ampio e intrigante del termine. Ogni ricetta include una nota introduttiva dell'autore sull'approccio al gusto e le specifiche reazioni chimiche che contribuiscono ai risultati desiderati. Il testo comprende un'ampia appendice con approfondimenti su singoli argomenti come amidi, grassi e oli, amminoacidi, peptidi e proteine ecc. Le infografiche di Matteo Riva facilitano la comprensione di concetti complessi come lo sviluppo degli aromi in base alle loro strutture chimiche o l'effetto dei diversi ingredienti texturizzanti. Nik Sharma è un biologo molecolare, ma è più conosciuto per il suo lavoro come scrittore e fotografo e, soprattutto, per il suo pluripremiato blog: A Brown Table. Con riconoscimenti che spaziano dalle migliori riviste enogastronomiche all'IACP (International Association of Culinary Professionals), il suo approccio rigoroso è stato apprezzato da appassionati e chef. Vive a Los Angeles, in California.‎

‎SHERPLES, Jennifer.‎

‎Cooking with thai fruit. Facts, folklore and 144 original recipes.‎

‎Bangkok, Post Books, 1995, EDITION ORIGINALE, gd. in-4, cartonnage toilé éd., jaquette photos coul. éd., 224 pp., papier glacé, Sommaire, Glossaire, Conversions poids et mesures, Ustenciles, Liste des chefs avec photo coul. et "pédigree", double ENVOI de Sanchai Saelim, chef de l'Hôtel "Tulip" à Bangkok et Sanchaisae Lim, président de la Chambre du Commerce de Bangkok, à Michel Gomy, chef-propriétaire de l'Hôtel Balme à Villeneuve en Lozère, en anglais, in english, Superbe livre présentant 144 recettes à base de fruits. 24 des meilleurs chefs de Thaïlande nous enmènent dans un monde aux saveurs exotiques. Les recettes sont écrites en anglais. Très RARE et bel envoi à un de nos grands chefs français, malheureusement disparu en 2016. Très bon état‎

書籍販売業者の参照番号 : 64670