Livres sur 'Gastronomie'Numero di risposte: 941
611 - TITOLO : SIMON (André L.).
AUTORE : 622
Pubblicato a : A Catechism concerning Cheeses with a Glossary of Cheeses and Cheese Dishes.
commento : in-12, 52 pp., broché. First edition
Formato : London, Wine and Food Society, 1936;
Prezzo : 15€
Disponible - Librairie MILLESCAMPS |
612 - TITOLO : YOUNGER (William).
AUTORE : 623
Pubblicato a : Gods, Men, and Wine.
commento : petit in-4, 526 pages with numerous illustrations plus colour plates., Cloth; corners slightly bumped; an excellent copy with the slightly chipped and torn dustwrapper. "A splendid humanistic study of wine through the ages, from before Sumer down to the end of the Victorian era"
Formato : London, The Wine and Food Society/ Michael Joseph, 1966;
Prezzo : 35€
Disponible - Librairie MILLESCAMPS |
613 - TITOLO : RAFFAEL (Michael).
AUTORE : 624
Pubblicato a : Provence. Twelve Journeys with a Gastronome.
commento : in-8 à l'italienne, 192 pp., illustrated with maps and sepia tint photographs, reliure éditeur, jaquette. A book of the landscape and the food and wine that belong to it. A tour from a food expert who searches out the producers of the local produce from Olives, Truffles and vineyards. Looks to be very good stuff. More of a gastronome travel guide than a cook book
Formato : London, George Philip, 1990;
Prezzo : 10€
Disponible - Librairie MILLESCAMPS |
614 - TITOLO : TRUSLER (John).
AUTORE : 6244
Pubblicato a : The Art of Carving excerpted from The Honours of the Table (1788).
commento : in-12, 76 pp., vignettes dans le texte, toile jaune décorée, jaquette illustrée. Original cloth binding in dust jacket.
Formato : Cambridge, University Press, 1932;
Prezzo : 45€
Disponible - Librairie MILLESCAMPS |
615 - TITOLO : ASHER (Gerald).
AUTORE : 6246
Pubblicato a : On Wine. With an introduction by Elisabeth David.
commento : in-8, xxiii-222 pp., reliure éditeur demi-percale bordeaux. First edition. Ex-libris J. Eric Tye
Formato : London, Jill Norman & Hobhouse, 1983;
Prezzo : 20€
Disponible - Librairie MILLESCAMPS |
616 - TITOLO : FRANCINE.
AUTORE : 625
Pubblicato a : Vogue. French Cookery by Francine edited by Mary Reynolds, drawnings by David Gentleman.
commento : in-4, 160 pp., reliure editeur, jaquette . Original cloth binding in dust jacket
Formato : Glasgow & London, Collins with The Conde Nast Publications, 1976;
Prezzo : 15€
Disponible - Librairie MILLESCAMPS |
617 - TITOLO : WILLAN (Anne).
AUTORE : 626
Pubblicato a : The Observer. French Cookery School, by Anne Willan of La Varenne - Paris. With An Anthology of French Cooking and Kitchen Terms compiled by Jane Grigson.
commento : in-4, 305 pp., nombreuses illustrations, reliure editeur, jaquette. Original cloth binding in dust jacket
Formato : London, Macdonald, 1980;
Prezzo : 20€
Disponible - Librairie MILLESCAMPS |
618 - TITOLO : SPENCER (Colin).
AUTORE : 627
Pubblicato a : Cordon Vert : 52 Vegetarian Gourmet Dinner Party Menus.
commento : petit in-4, 208pp. 16 colour plates plus b/w text drawings, reliure éditeur, jaquette. (tache grasse dans le coin supérieur de la jaquette). A vegetarian gourmet menu for every week of the year
Formato : Wellingborough, Thorsons Publishing, 1985;
Prezzo : 10€
Disponible - Librairie MILLESCAMPS |
619 - TITOLO : SAULNIER (Louis).
AUTORE : 628
Pubblicato a : Le Repertoire de la Cuisine. Translated from the Original French Edition by E.Brunet.
commento : in-12, 239 pp., reliure percaline rouge de l'éditeur, jaquette. Standard English Edition. Original cloth binding in dust jacket
Formato : London, Leon Jaeggi & Sons Ltd,, 1982;
Prezzo : 30€
Disponible - Librairie MILLESCAMPS |
620 - TITOLO : BLANC (Georges).
AUTORE : 6285
Pubblicato a : The Natural Cuisine of Georges Blanc. Photography by Christopher Baker.
commento : in-4, 318 pp., nombreuses illustrations en couleurs, reliure éditeur, jaquette. Recipes translated and tested by Tina Uljari and Charles Pierce. Original cloth binding in dust jacket
Formato : London, Webb & Bower, 1987;
Prezzo : 20€
Disponible - Librairie MILLESCAMPS |
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