1989ref. 04484Toronto: MacMillan of Canada 1989. CAD First Canadian Edition Owner's 11 word inscription to the end paperno other markings otherewise Fine in unclipped Near Fine dust jacket with a touch of rubbing to the head of spine; DJ is in mylar sleeve. 29 x 22 cm Blue boards printed endpapers 1-4 5-528pp index bibliography. Techniques ingredients and tools of modern cuisine with more than 2500 full-colour photos. Anne Willan is the founder and president of Ecole de Cuisine La Varenne in Paris. This is one of the most comprehensive cooking guides ever published with very clear colour photos of the techniques and of the ingredients. It provides valuable advice and answers to cooking questions: which herbs will turn bitter if added to the beginning of a recipe; the difference between entrecote and porterhouse; why egg yolk will absorb just so much oil before the hollandaise sauce self-destructs. A heavy book. 6.0 JM LVR 200/b3. 1st. Hardcover. Near Fine/Near Fine. 4to - over 9¾" - 12" tall. MacMillan of Canada hardcover
1980ref. 25272London: Macdonald 1980. Book. Good. Paperback. First Edition. 4to - over 9¾" - 12" tall. 305 pages. Revised and expanded with additional recipes from a course originally devised for the Observer this book lucidly demonstrates the many and varied techniques used at La Varenne Anne Willan's much admired cookery school in Paris. Macdonald Paperback
1982ref. 71717NY: William Morrow and Company Inc. 1982. USA 1st printing. iNSCRIBED BY AUTHOR to the end paper: "Lisa Very any thanks for our help and hope to "see you soon" again! Anne". no other markings Fine inunclipped Fine dust jacket with very light rubbing to panel gloss. Cloth 432pp index. Colour photos throughout. This is a detailed and useful book for home cooks designed on the principles of French cooking as taught at La Varenne. There are 35r lessons with discussions on ingredients and techniques equipment and variations. The 250 recipes vary in complexity. Willan opened La Varenne in Paris in 1975. A heavy book 4.5 JM LVR 202/b5. Inscribed By Author. 1st. Hardcover. Fine/Fine. 4to - over 9¾" - 12". William Morrow and Company Inc. Hardcover
ISBN : 0751300292. DORLING KINDERSLEY. 1993. In-4 Carré. Relié, Jaquette. Bon état. Couv. convenable. Dos satisfaisant. Intérieur frais. 127 pages augmentées de nombreuses photos en couleur dans et hors texte . Jaquette abimée OUVRAGE EN ANGLAIS
Hardcover in-4°, 248 pages entièrement illustrées en couleurs, cartonnage illustré. Très bel exemplaire. [P-22]
2008Book in 'as new' condition. 112pp. A concise study of food and the famous people whose names will forever be connected with cooking and cookery.
2016ill., ril. Oggi siamo in troppi a lasciare che le verdure giochino un ruolo di secondo piano nei nostri pasti, che pianifichiamo intorno a proteine e carboidrati. Per lo chef Matt Wilkinson, le verdure sono invece al primo posto. Che stia cucinando in uno dei suoi locali a Melbourne o a casa per la famiglia, Matt studia e costruisce i piatti partendo dalle verdure di stagione, quando hanno il sapore migliore, sono più economiche e più facilmente reperibili. Questo volume illustrato, che include anche trucchi su come ottenere il meglio dal vostro orto, piacerà di certo ai vegetariani, ma non è un libro di cucina vegetariana. Tra più di 80 ricette, ce ne sono molte che prevedono carne, ma le verdure preferite di Mr Wilkinson sono le protagoniste assolute.
1959Pagine: 640 . Illustrazioni: Foto in bianco e nero nel testo, tavole a colori fuori testo . Formato: 8° . Rilegatura: Cartonato telato amaranto con scritte oro su fondo nero al dorso . Stato: Buono . Caratteristiche: In inglese.Bruniture .
8vo, br. ed. pp.300. In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking. The book focuses on ancient Greece and Rome, but also looks at Persian, Egyptian, Celtic and other cultures. It embraces people from all walks of life, from impoverished citizens subsisting on cereals, chickpeas and even locusts, to the meat-eating elites whose demands drove advances in gastronomy. The authors reveal how food used to uphold the social system and linked by philosophers to moral character played a pivotal role in the ancient world. They describe religious sacrifices, ancient dinner parties and drinking bouts, as well as exotic foods and recipes. Extending from Syria to Spain, and from the steppes of Russia to the deserts of North Africa, this evocative account gives readers a taste of the ancient world.
1993ref. 0913901Mount Vernon IN: Windmill 1993. Bound in maroon buckram stamped in gold. Illustrated This is a reprint facsimile of the 1883 edition. Quality Production. 811 pp. . Facsimile Edition. Hard Cover. Near Fine/No Jacket. 4to - over 9¾" - 12" tall. Windmill Hardcover
1787756, (16) SS. Mit einer mehrf. gefalt. gest. Tafel (Capieux sculps.). Lederband der Zeit mit goldgepr. rotem Rückenschildchen und schlichter Rückenvergoldung. Stehkantenfileten. Marmorvorsätze. Dreiseitiger Farbschnitt. Lesebändchen. 8vo. Erste Ausgabe. - Das Kupfer zeigt verschiedene Arten der Veredelung und Baumformen. - Titel mit altem Stempel der "Bibliothèque Economique Lasteyrie". Papierbedingt durchgehend gleichmäßig schwach gebräunt, aber sauber. Die Gelenke stellenweise mit winzigen Wurmspuren; der Einband insgesamt dekorativ. Dochnahl 173.
2002ref. RO20217850Marabout. 2002. In-12. Broché. Bon état, Coins frottés, Dos satisfaisant, Intérieur frais. 222 pages.. . . . Classification Dewey : 641.5-Cuisine, art culinaire
2003ref. R200029772MARABOUT. 2003. In-8. Broché. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 127 pages. Nombreuses photos en couleur.. . . . Classification Dewey : 641.5-Cuisine, art culinaire
1997ref. RO40275146KONEMANN. 1997. In-8. Broché. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 64 pages augmentées de nombreuses photos en couleur dans et hors texte .. . . . Classification Dewey : 641.5-Cuisine, art culinaire
1997ref. 500110499Könemann 1997 1997. Broché.
ref. RO40277011KONEMANN. NON DATE. In-12. Broché. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 62 pages augmentées de nombreuses photos en couleurs dans le texte -. . . . Classification Dewey : 641.5-Cuisine, art culinaire
1997ref. R240058203KONEMANN. 1997. In-8. Broché. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 64 pages - nombreuses illustrations en couleurs dans et hors texte - textes sur deux ou trois colonnes.. . . . Classification Dewey : 641.5-Cuisine, art culinaire
1997ref. 500110497Könemann 1997 1997. Broché.
1997ref. RO40039164Könemann. 1997. In-12. Broché. Etat d'usage, Couv. convenable, Dos satisfaisant, Quelques rousseurs. 64 pages. Nombreuses photos couleur, dans et hors texte. Texte sur trois colonnes.. . . . Classification Dewey : 641.5-Cuisine, art culinaire
1986ref. 9275London : Walker Books for J. Sainsbury 1986 94 pages 18x1 4x19 2cm. 1986. Reliure editeur cartonnée. 94 pages. Classic French Cooking est un livre de cuisine d'Anne Willan publié dans la série Sainsbury classic cookbooks. Il s'agit d'un guide pratique sur la cuisine française classique
1994ref. R320037199SELECTION DU READER'S DIGEST. 1994. In-4. Relié. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 127 pages illustrées de nombreuses photos en couleurs in texte - 1er plat illustré en couleurs.. Avec Jaquette. . . Classification Dewey : 641.5-Cuisine, art culinaire
1997ref. RO20172124KONEMANN. 1997. In-8. Broché. Etat d'usage, Couv. convenable, Dos satisfaisant, Intérieur frais. 64 pages - nombreuses photos en couleurs dans et hors texte - couverture illustrée en couleur.. . . . Classification Dewey : 641.5-Cuisine, art culinaire
1997ref. RO40272857KONEMAN. 1997. In-12. Broché. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 64 pages augmentées de nombreuses photos en couleurs dans et hors texte. . . . Classification Dewey : 641.5-Cuisine, art culinaire
1997ref. RO40273050KONEMANN. 1997. In-12. Broché. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 56 pages augmentées de nombreuses photos en couleurs dans et hors texte. . . . Classification Dewey : 641.5-Cuisine, art culinaire
1997ref. RO40273051KONEMAN. 1997. In-12. Broché. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 64 pages augmentées de nombreuses photos en couleurs dans et hors texte. . . . Classification Dewey : 641.5-Cuisine, art culinaire
