Martin Mélanie Mechali JulieLivre Rare Book
566 résultats
2014réf. 500133342Mango 2014 72 pages 13 4x1 2x19 8cm. 2014. Broché. 72 pages.
1999réf. 24800Lewes: Liz Seeber 1999. Book. As New. Hardcover. Limited. 8vo - over 7¾" - 9¾" tall. 238 pages plus 30 pages of advertisements. This is number 18 of 300 copies. Blue cloth boards with silver titles and decorations. Liz Seeber Hardcover
2009réf. LFA-126747251Un ouvrage de 80 pages, format 235 x 165 mm, relié cartonnage couleurs, illustré, publié en 2009, Edisud, bon état
1987réf. CUI95MFleurus Idées. 1987.In-8° cartonné par l'éditeur, 124pp. richement illustrées par des photos en couleurs.
2015New 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
2011réf. 500138453First 2011 159 pages 8 4x1 4x11 8cm. 2011. pocket_book. 159 pages.
1995128p., illus. Hardcover Very good condition good
réf. 199960Editions Laymon Paris 2011 In-8 carré ( 225 X 225 mm ) de 78 pages, cartonnage illustré en couleurs. Très nombreuses photographies en couleurs dans et hors-texte. Edition originale. Très bel exemplaire enrichi d'un très bel envoi autographe signé de l'auteur à Jean-Pierre COFFE. De la bibliothèque de Jean-Pierre COFFE avec son timbre humide.
2012réf. 500258007Marabout 2012 19 2x2 4x24 8cm. 2012. Relié.
2006réf. 100057052Marabout 2006 160 pages 12x1 2x12cm. 2006. Broché. 160 pages.
réf. 125329sd Editions Charles Moreau, René Baudouin Successeur, Paris - sans date (vers 1980) - Réimpression des Editions Baudouin - In-12, cartonnage illustré - 464 pages - Illustrations en N&B, in et hors texte, dans l'ouvrage
réf. SONG1559724641Used: Good unknown
réf. DADAX0836278615New unknown
réf. DADAX0394538099New unknown
réf. DADAX0394519604New unknown
réf. DADAX0740758160New unknown
2013réf. 500114848Editions Christine Bonneton 2013 96 pages 11 4x1 4x18 2cm. 2013. Broché. 96 pages.
1996réf. 23901NY: Harpercollins. Fine in Fine dust jacket. 1996. Hardcover. 0060173157 . Color photographs throughout. First printing. Fine in a fine dust jacket. . Harpercollins hardcover books
1991réf. 33700NY: HarperCollins 1991. USA First Printing No markings Fine in clipped Fine Dj in mylar sleeve. Hardcover dark green bds 267pp index. 54 Full page colour photos of prepared desserts. Foreword by Jeremiah Tower. About 150 recipes for fabulous desserts by one of the best pastry chefs in America: Pear Souflle with Ollalieberry Sauce; Crenberry Linzertorte; Chinese Almond Cookies. Luchetti is a 2004 James Beard award-winner for Outstanding Pastry Chef. In 2012 she became a James Beard Foundation "Who's Who of Food & Beverage in America" inductee. 2.6 JM HOZ 402/a4. 1st. Hardcover. Fine/Fine. Illus. by LAmotte Michael. 4to - over 9¾" - 12" tall. HarperCollins Hardcover
1998réf. 500058681Appletree Press 1998 1x16x11cm. 1998. Broché.
2021réf. 500077364Artémis 2021 11 1x16x0 7cm. 2021. Broché.
2008réf. 500126509Editions Artémis 2008 22x1x20cm. 2008. Broché.
réf. 443deux parties en deux volumes in 8 brochés.couverture grise d’attente.Pièce de titre imprimée.Rousselon Libraire 1830. Première partie :la cuisine proprement dite. La charcuterie,la pâtisserie,les crimes,les gelées,les compotes et avec l’indication des propriétés diététiques De chaque substance de l’explication théorique mise à la portée de tout le monde,des préparations qu’on leur fait subir,plus des procédés pour la conservation des viandes ,des œufs,du beurre,du lait,du bouillon, des lé- Gumes etc… de la description accompagnée de planches de plusieurs fourneaux et ustensiles économiques. Faux-titre-titre-XX-463pages.23 figures en 4 planches gravées.Deuxième partie :l’office contenant toutes les préparations de l’office proprement dite,et toutes celles dépendantes des arts du distillateur et du confiseur,qui peuvent s’exécuter facilement dans l’économie domestique. Faux-titre-titre-229p.non coupé.Sans les deux planches annoncées(ce qui est fréquent)Très Bon Etat.Très rare
réf. 7082In 8 cartonnage d’éditeur,couverture illustrée avec titre, faux-titre,titre, 239 pages,texte sur 2 colonnes, illustrations,Hachette 1993.Ecrit en collaboration avec Gérard Gilbert.Très bon état
1998No marks or inscriptions. Creasing to front cover, very faint crease to rear, none to spine. A very clean very tight copy with bright unmarked boards and very minor bumping to upper front corner and first few pages. 256pp. The most comprehensive course on sugarcraft ever published. This book is arranged as a twenty-lesson course book that teaches the intricate and sophisticated skills of tube and brush embroidery, lace, modelling, sugar flower sprays, bas relief, pastillage and filigree. It is aimed at the experienced cake decorator who has mastered the basic skills in Book One and is looking for new challenges.
