AutorengruppeAntiquariat.de
488 resultados
2013ref. 49105Deutschland, Schweiz, Österreich, Reader`s Digest,, 2012, 2013. 9 x 160 Seiten , 26 cm, Hardcover/Pappeinband
ref. 432146Société Nouvelle Des Editions Du Chêne S.L. 1993 In-8 carré ( 205 X 200 mm ), broché sous couverture illustrée en couleurs rempliée. Très nombreuses illustrations en couleurs dans et hors-texte. Deuxième édition. Très bel exemplaire enrichi d'un bel envoi autographe signé de l'auteur à Jean-Pierre COFFE. De la bibliothèque de Jean-Pierre COFFE avec son timbre humide.
ref. 966317Aubier Paris 1990 In-8 ( 240 X 155 mm ) de 165 pages, broché sous couverture illustrée en couleurs rempliée. Illustrations en couleurs hors-texte. Edition originale. Très bel exemplaire enrichi d'un envoi autographe signé de l'auteur et de l'illustrateur à Jean-Pierre COFFE. De la bibliothèque de Jean-Pierre COFFE avec son timbre humide.
ref. 458291Les Editions Du Coq à L'Ane S.L. 2005 In-8 ( 240 X 150 mm ) de 174 pages, broché sous couverture illustrée en couleurs. Illustrations en couleurs dans le texte. Edition originale. Très bel exemplaire. De la bibliothèque de Jean-Pierre COFFE avec son timbre humide.
ref. 9024Recettes pratiques de cuisine, de pâtisserie et d’entremets. Petit in 8 reliure éditeur demi-toile rouge avec titre et filets en noir. Premier plat illustré en couleurs, publicités au deuxième plat. Faux-titre, titre, 475 pages, nombreuses illustrations dans le texte. Paris Albin Michel éditeur, sans date. Pâle mouillure, sans gravité sur le premier plat.
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
2003ref. CUI83MParis, Solar, 2003, 1 volume, in-8, cartonnage semi rigide éditeur, 255 p.. Nombreuses illustrations noir et couleur (photgraphies, dessins documents), carnet d'adresses et bibliographie en fin de volume.
2016ref. 79593Solar 2016 In-4 reliure éditeur pleine toile gris, 34,4 cm sur 25,4. 160 pages. Très bon état d’occasion.
1998ref. 66657Sang de la” Terre 1998 In-4 relié 29,6 cm sur 21,8. 246 pages. Très bon état d’occasion.
2018New English Paperback. 4to. Edition in English. 456 p., color ills. Gaziantep cuisine in four seasons. Gaziantep Cuisine has been continuously enriched by a synthesis of Turkish lifestyle, Turkish dietary habits and cultural interactions since the past; It has reached to the present day with its flavor and accumulation with its meat, vegetables, fruits, yogurt and winter dried ingredients. The cuisine of Gaziantep is a combination of Central Asia, Mesopotamia and Mediterranean cuisine. It has a range of dishes ranging from 500 different flavors with spices, olive oil, meat and cereals. One of the rare cuisines in the world cuisine, called Gaziantep, is one of the rare cuisines in the world cuisine. was published by. We have published this book as a result of long efforts to the reader by translating it into English. The English cookbook was well received by foreign chefs at the Gastroantep Festival. Gaziantep dishes have also entered the world food literature by taking their place with their names and recipes. For centuries, traditional taste and flavor of the wealth of extant without losing something in the style of construction, has now become capable of easily made outside Turkey. This is From the UNESCO Creative Cities Network within Gastronomy Gaziantep Cuisine in Four Seasons. This study shows the dishes and recipes of Gaziantep's rich cuisine with rich photographic visuals. The book, which is the product of a long-term study, reveals the culinary culture of Gaziantep with scientific data. Gaziantep Cuisine in the book; soups (20), kebabs (20), meat dishes (63), fruit dishes (19), yoghurt dishes (24), meatballs (25), stuffings and wraps (28), rice (45), pies and lahmacunlar (18 ), olive oil dishes and snacks (28), salads, markets and coriander (43), desserts (49), receller and syrups (35), breakfast cereals (19). In addition, in the winter preparation section of the Gaziantep Cuisine, which holds an important place in the drying.
1985ref. 07707Paris: Flammarion 1985. FR Presumed 1st edition. INSCRIBED BY AUTHORS o a member of the Morel family of Boucle Sainnt Denis and signed by both authors with a date of 1986 no othe rmarkings slight rubbing to glassy black boards at the corner tips and at the base of the spine slight toning of page edges Very Good overall; no dust jacket probably as pulbished. Hardcover 120pp index full-page colour photos. Maurice Bernachon 1919-1999 was a master chocolatier and founder of the Bernachon family business in Lyon France. He was one of the few French chocolatiers who would entirely manufacture their own chocolate from raw cocoa imported variously from Venezuela Colombia Brazil and Equatorial Guinea. In 1975 he created the Président a cake creation to celebrate the admission to the French League of Honor of Paul Bocuse by then-president of France Valéry Giscard d'Estaing a cake that made him famous. He retired in 1997 leaving the management of his reknown chocolate business to his son Jean-Jacques 1944-2010 husband to Françoise the daughter of Paul Bocuse.The business is currently run by Philippe and Stéphanie Bernachon the children of Françoise and Jean-Jacques. This book is entirely in French and contains about 100 recipes. BON APPETIT nominated them as the "grand cru" of Chocolates. 2.0 JM LVR 201/a5. Inscribed By Authors. 1st. Hardcover. Very Good/No Dust Jacket as Published. Illus. by Martin Andre. 4to - over 9¾ - 12" Tall. Flammarion Hardcover
1991ref. 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 402/4. 1st. Hardcover. Fine/Fine. Illus. by LAmotte Michael. 4to - over 9¾" - 12" tall. HarperCollins Hardcover
1995ref. 002852 MartinJerome Villette 1995. First edition. Hardcover. As New. 4to laminated boards Jerome Villette hardcover
ref. 997571Könemann Köln 1999 Fort in-4 carré ( 320 X 275 mm ) de 512 pages, cartonnage illustré sous jaquette illustrée en couleurs. Très nombreuses photographies en couleurs dans et hors-texte. Edition originale. Très bel exemplaire.
ref. 990277Albin Michel Paris 1990 In-8 ( 230 X 155 mm ) de 236 pages, broché sous couverture illustrée en couleurs. Planches en couleurs hors-texte. Edition originale. Très bel exemplaire enrichi d'un bel envoi autographe signé de l'auteur à Jean-Pierre COFFE. De la bibliothèque de Jean-Pierre COFFE avec son timbre humide.
ref. 887965SAEP - Dormonval Colmar - Lucerne 2006 In-folio ( 380 X 295 mm ) de 159 pages, cartonnage illustré en couleurs sous jaquette illustrée à l'identique. Très nombreuses photographies en couleurs dans et hors-texte. Edition originale. Très bel exemplaire.
ref. 14929700 recettes simples publiées sous les auspices de la société scientifique d'hygiène alimentaire;in 8 broché, 190x120mm,faux-titre,titre,528 pages Albin Michel éditeur, sans date.(1924?)potages,soupes,crèmes veloutées,soupe aux poissons,hors d'oeuvre sauce,pâtes,riz,mollusques, crustacés,viande de bœuf,viande de veau,viande de mouton, viande de porc,charcuterie,volailles,gibiers,légumes, desserts,pâtisserie,crèmes,
ref. 2831Azalées Editions Sainte-Marie 2006 In-8 carré ( 240 X 170 mm ) de 93 pages, broché sous couverture illustrée en couleurs. Illustrations en couleurs dans et hors-texte. Edition originale. Très bel exemplaire enrichi d'un envoi autographe et d'une importante lettre autographe signés de l'auteur à Jean-Pierre COFFE. De la bibliothèque de Jean-Pierre COFFE avec son timbre humide.
ref. 0428639445.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
2005ref. 100773Privat 2005 In-4 cartonné 26,5 cm sur 25,5. 238 pages. Bon état d’occasion.
1994ref. 25849London: Conran Octopus 1994. Book. Illus. by Brigdale Martin - Photographs. Very Good. Hardback. Inscribed By the Author. First Edition. 4to - over 9¾" - 12" tall. 192 pages. From Michael Roux's introduction. "Inspired by my thoughts my fingers model and caress her gently dress her apply a touch of makeup with a piping cone ornament her hair with a sugar rose. Her beauty takes my breath away." "What more can one say" Inscribed to short title page Best wishes. Michel Roux. Conran Octopus Hardcover
1994ref. 25565London: Conran Octopus 1994. Book. Illus. by Brigdale Martin - Photographs. Very Good. Hardback. Signed by Authors. First Edition. 4to - over 9¾" - 12" tall. 192 pages. From Michael Roux's introduction. "Inspired by my thoughts my fingers model and caress her gently dress her apply a touch of makeup with a piping cone ornament her hair with a sugar rose. Her beauty takes my breath away." "What more can one say" Signed to title page by Michel Roux. Conran Octopus Hardcover
1906ref. 16076London: Food and Cookery Publishing Agency 1906. Book. Good. Hardback. First Edition. 12mo - over 6¾" - 7¾" tall. Blue cloth with white titles and black decorations title to spine has faded corners lightly bumped. A complete range of sweets - hot cold gateaux pastry and sweet sauces. Monochrome illustrations. Driver 967.1. Food and Cookery Publishing Agency Hardcover
1955This copy undated but appears to be circa 1950s. No indication of any earlier printings. 24 pages. Index. Yummy vintage colour illustrations. "Using one of nature's enzymes, Junket completely transforms milk in a few minutes' time to a delicate, custard-like consistency. There is no gelatine or cornstarch in Junket. No eggs - no cooking." - from page 2. Includes recipes such as Chocolate Junket with Bananas, Coffee Junket with Whipped Cream and Cherry, Raspberry Marshmallow Surprise, Junket Orange Peach Freeze, and many more. Unmarked with moderate wear. A sound and pleasing copy. Book
198064 pages. Includes desert pancakes, fritters, crepes, cream rolls, cookies, dumplings, puddings, pastries and pies, cakes. Average wear. Unmarked. Book
