Cookery, food & drink Book

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Coffee table book

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Fascinating illustrated edition of 25 plates printed in chromolithography and 161 wood engravings drawn from nature by E. Ronjat -

This treatise on nineteenth-century French gastronomy seeks to bring together, in a methodical, richly illustrated volume, the principles,

Cookery, food & drink, Literature, Sociology, Illustrated - Quantity: 1 - Book

Jules Gouffé / E. Ronjat - Le Livre de Cuisine - 1870

Thrilling original edition of this singular work that combines culinary art with literature by transforming recipes, meals, products and the pleasures of the table into poetic matter -

Charles Monselet, writer, columnist and gastronome of the 19th century, transposes his taste

Cookery, food & drink, Literature, Poetry, Sociology - Quantity: 1 - Book

M. Charles Monselet - La Cuisinière poétique - 1859

A fascinating edition of this work, at once literary, philosophical, and culinary, in which the author explores gastronomy as both a science and an art of living deeply linked to human nature -

The author develops a series of meditations in which he analyzes taste as an

Cookery, food & drink, Literature, Sociology - Quantity: 1 - Book

Jean Anthelme Brillat - Physiologie du gout, ou méditations de gastronomie transcendante - 1880

Technology, Chemistry, Cookery, food & drink - Quantity: 1 - Fold out maps or plates - Book

A. F. Zimmermann - Der Bier-Brauer als Meister in seinem Fache - 1842-1842

Fascinating edition of this major poetic and gastronomic work of French literature devoted to the art of good eating, which contributes notably to popularizing the word “gastronomy” in its modern sense at the beginning of the 19th century -

Presented in the form of a didactic

Cookery, food & drink, Poetry, Literature, Sociology, History - Quantity: 1 - Book

J. Berchoux - La Gastronomie poëme, suivi des poésies fugitives de l'auteur - 1805

A fascinating edition of this practical manual devoted entirely to the art of preparing at home a wide variety of aperitif drinks, bringing together traditional production methods, regional recipes, formulas inspired by professional liqueur-making, and numerous tips intended for

Uncle Joë - 140 Recettes pour faire soi-même des Apéritifs - 1932

The Talisman of Happiness is a manual and cookbook of Italian cuisine written by Ada Boni (Rome, October 11, 1881 – Rome, May 2, 1973) and published in 1925 by the Carlo Colombo publishing house in Rome.

Ada Boni (1881–1973) was a celebrated gastronome, journalist, and Italian

Cookery, food & drink - Quantity: 1 - Slipcase - Book

Ada Boni - Il talismano della felicità - 1925

Exciting illustrated edition of this work, which forms an essential part of the series devoted to the detailed study of the Belgian provinces -

This volume, containing the Duchy of Luxembourg, the Bishopric & Principality of Liège, the Duchy of Guelders, the County of Zutphen,

Geography, History, Travels, Cookery, food & drink, Sociology, Illustrated, Topography - Quantity: 1 - Book

SN - Les Délices des Pays-Bas, ou description géographique et historique des XVII. provinces Belgiques - 1769

Rare edition of this cookbook and table-setting manual aimed at codifying the French culinary practices of the early 18th century while adapting them to both the customs of the high aristocracy and the needs of the prosperous bourgeoisie -

The work offers a methodical

Cookery, food & drink, Illustrated, Sociology, Literature - Quantity: 1 - Book

SN - Le Nouveau Cuisinier Royal et Bourgeois - 1734

Three beautiful culinary books in very good condition, with cassette, reading ribbon and gilded edges. The titles are: De Basis, Het Product and Het Gerecht, also known as the Homarus Box. Each book contains 320 pages. The publisher is Homarus Culinaire Uitgeverij, the authors

Cookery, food & drink - Quantity: 3 - Slipcase - Reference book

Filip Verheyden, Tony le Duc - Homarus Box. De Basis, Het Product en Het Gerecht - 2006

Legendary edition of The Cook Book of the Classical Kitchen, Le Guide Culinaire by Auguste Escoffier. Including Le livre des menus.

This luxurious limited first edition from 1985 by HES Uitgevers contains…
• the two parts of The Cook Book of the Classical Kitchen.
• Unlike

Auguste Escoffier - Het Kookboek van de klassieke keuken - 1985

The bourgeois cook, together with the kitchen office; For the use of all those who involve themselves in the management of households; Containing the method of dissecting, recognizing, and serving all kinds of meats.

Angers, From the printing house of CC. Mame, father and son,

Cookery, food & drink - Quantity: 1 - Book

Joseph Menon - La cuisinière bourgeoise suivie de l'office - 1803

Fascinating edition of this practical manual of domestic gastronomy that aims to convey the essential principles of French cooking to households, to cooks, and to enthusiasts wishing to prepare varied, nourishing, and elegant meals without resorting to the luxury of grand

Alcide Bontou - Traité de Cuisine bourgeoise - 1929

SPOERLIN (Marguerite)

The cook of Haut-Rhin.
Seugy, printed by Jean Dédicourt, 1981.

2 parts in 1 volume octavo (21 x 13.5 cm), tawny morocco (binding of the period), smooth spine nicely ornamented, color engraving printed on the upper board, framing and colored motifs, gilt

Cookery, food & drink - Quantity: 1 - Fold out maps or plates - Book

Marguerite Spoerlin - La cuisinière du Haut-Rhin - 1981

The Michelin-starred In De Wulf restaurant was, until its closure at the end of 2016, on the list of almost every European foodie and quickly made Kobe Desramaults an internationally renowned chef. In the meantime, Desramaults opened two new concepts in Ghent: the artisanal

Cookery, food & drink, Photography, Art - Quantity: 1 - Book

Kobe Desramaults - Kobe Desramaults - 2017

Good edition of this work by Paul Reboux that explores the principles and practices of modern nutrition through a critical and humorous approach -

The book offers reflections on dietary regimes, nutritional trends, and table excesses, analyzing their effects on health, the body,

Cookery, food & drink, Sociology - Quantity: 1 - Book

Paul Reboux - Nouveaux Régimes - 1931

A book in very good condition for its time.

René PALLU - La Charcuterie en France - 1956

Rare and important collection, which appeared for the first time in 1662. Undoubtedly the most complete work on cuisine and table service under Louis XIV. The author is not identified, but could be Massialot -

Each section details the knowledge necessary for any field addressed,

Cookery, food & drink, Illustrated, Sociology - Quantity: 1 - Book

SN - L'Ecole Parfaite des Officiers de Bouche, Contenant Le Vray Maistre-d'Hostel, Le Grand - 1676

Good edition of this practical and detailed manual intended for housewives and bourgeois cooks, combining culinary recipes, domestic advice, and the art of the table -

The work presents a wide variety of dishes, from appetizers to desserts, detailing preparation techniques,

Franc-Nohain - La Nouvelle Cuisinière Bourgeoise, Plaisirs de la table et soucis du ménage - 1900

Superb illustrated edition of this extravagant culinary book that embodies the surreal universe of the artist by transposing his pictorial imagination into the table setting -

Designed as a gastronomic manifest, the work gathers twelve thematic chapters inspired by pomp and

Art, Cookery, food & drink, Illustrated, Photography, Reference, Sociology, Literature - Quantity: 1 - Book

Salvador Dalí & J. Peter Moore - Les dîners de Gala - 1973

GASTRONOMY – COOKING OF THE XVIIIth CENTURY.
LIGER, Louis.
Le Ménage des Champs et de la Ville; ou nouveau cuisinier francois, accommodé au goût du Tems.
Paris, Chez Christ. David, Libraire-Imprimeur, rue S. JacQ. près la Fontaine S. Séverin, au Nom de Jesus, 1737.
Format: In-12

Louis Liger - Le Nouveau Cuisinier François - 1737

Fascinating illustrated edition enriched with more than 2,000 recipes, all collected and annotated by Edmond Richardin. This work, devoted to the history, evolution, and practices of French gastronomy over several centuries, from medieval dietary practices to the forms of cuisine

Gustave Geffroy & Edmond Richardin - L'Art du bien manger, suivi de l’art de choisir les vins et de les servir à table - 1932

Exciting illustrated edition of this work dedicated to the history, culture and civilization of cognac, tracing over about three centuries the formation, development and international renown of this emblematic eau-de-vie of the Charente region -

The book first places cognac in

Cookery, food & drink, Literature, Sociology, Illustrated, Cartography, Geography, Reference - Quantity: 1 - Book

Bruno Sepulchre - Le livre du cognac, Trois siècles d'histoire - 1983

Cookery, food & drink Book. Buy unique objects. Now at auction for sale | Catawiki

Superb item professionally packaged & delivered.
Fantastic Thank You.

Bedankt voor de snelle levering. Boek voldoet aan de verwachtingen. Goed verpakt en goed ontvangen. Bedankt. Sorry laattijdige reactie doordat ik in buitenland Botswana was. 100% tevreden

Todo perfecto, bien protegido y rapidez en el envio, como en pedidos anteriores.

Cookery, food & drink Book

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