georges auguste escoffier (15 risultati)

Condizione: Acceptable. This is a hard cover book: Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may be missing bundled media.

Condizione: Good. Signs of wear and consistent use.

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Good. Dust jacket in good condition. Minor shelf and handling wear, overall a clean solid copy with minimal signs of use. Secure packaging for safe delivery. 3.54.

Hardcover. Condizione: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less 2.64.

Condizione: New.

Condizione: New.

Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 3.15.

Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. 5th or later Edition. hb, d/w, 646pp.

Condizione: New. KlappentextrnrnGeorges Auguste Escoffier first published Le Guide Culinaire in 1903, and continued to expand and update the book himself through its fourth edition in 1921. Nearly a century later, the top reference to classic French cuisine ha.

Scarce, original 1927 paperback. pp.79. Toned card covers with red & black titles. Uniform toned pages throughout. No marks or previous owner's details. VG. First edition of this important monograph. This book proposes to rediscover and cook this food. The author extols the merits of rice by tracing its origin, highlighting its nutritional values and health benefits, which are much better than those of potatoes. ** "Ernest Flammarion; ( May 30, 1846, Montigny-le-Roi - January 21, 1936, Paris) was a . French publisher, founder of Groupe Flammarion" . *** "Georges Auguste Escoffier: (28 October 1846 12 February 1935) was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Escoffier was a pre-eminent figure in London and Paris during the 1890s and the early part of the 20th century.

2nd impression of the New Edition. Good copy in the original gilt-blocked cloth. Spine bands and panel edges somewhat bumped and rubbed as with age. Frontispiece is accompanied by a guard sheet. Remains quite well-preserved overall. Physical description: xvi, 891 p.; 25 cm. Subject: Cooking, French. Culinary arts 20th century. 1 Kg.

2nd impression of the New Edition. Good copy in the original gilt-blocked cloth. Spine bands and panel edges somewhat bumped and rubbed as with age. Frontispiece is accompanied by a guard sheet. Remains quite well-preserved overall. Physical description: xvi, 891 p.; 25 cm. Subject: Cooking, French. Culinary arts 20th century. 1 Kg.

Leather Bound. First Edition, First Printing. pp. [7], 765 + index [in French]. Royal 8vo., measuring 6.5" x 9". Bound in three-quarters light-brown leather over marbled boards. Four raised bands to spine, five compartments, and adorned with gilt rules, lettering and fleur-de-lis to the spine; lovely floral endpapers. An exceedingly rare appearance of famed French chef, restaurateur and culinary writer, Auguste Escoffiers' recipes - often referred to as "roi des cuisiniers et cuisinier des rois" ["king of chefs and chef of kings"] - as published in the Danish language including a large selection of his famed re-working of the five "sauces mères" [mother sauces] of French cuisine. Presumably, this significant collection was derived from his magnum opus: "Le Guide Culinaire", originally published in 1903 in France. Comprising of a rich selection of over 2,600 numbered recipes, the sections include amongst others: "De vigtigste varme Saucer" [The Main Hot Sauces]; "Tynde sammensatte Saucer" [Thin composite sauces ]; "Kolde Saucer og sammensat Smør [Cold sauces and compound butter]; "Velsmagende Kød Gele eller Aspic" [Tasty Meat Jelly or Aspic]; "Fars og Fyld til Suppe samt varme og kolde For- og Efterretter" [Stuff and Filling for Soup as well as hot and cold Starters and Desserts]; "Supper"; "Fisk" [Fish]; "Hovedretter og Biretter" [Main courses and side dishes]; "Steg og Salat" [Roast and Salad]; "Grontsager og Mel-produkter" [Vegatebles and Flour Products]; "Mellem-Dessert" [Middle Dessert]. Excepting the index, which is printed in French, the text is otherwise exclusively in Danish. Light edgewear and some rubbing to the leather extremities, neat period ink name to upper-right margin of the title page, else, contents without blemish with bright, clean, and unmarked pages and tight, sound binding. A handsome presentation of a scarce cookery title. Rare in commerce and amongst institutional holdings. Corresponds to OCLC #463565287 indicating only but three institutional holdings at time of cataloguing including one copy at the Danish National Library. Rare indeed.

Hardcover. Condizione: Near Fine. 1st Edition. FIRST ENGLISH EDITION. xiii, 880 pages. Tissue-protected photogravure portraIt frontispiece. All edges green. Flourishing ink ownership inscription of Major Wigram, 32 Lenox Gardens SW on blank preliminary page. Menus and index at the end. Publisher's advert on the verso of the half-title page. Marbled endpapers. 17 x 25 cm. New full red morocco binding. Spine in six compartments with gilt ruled raised bands, gilt tooling, lettering and date. Upper and lower boards with gilt scrolling foliate borders. Georges Auguste Escoffier (1846-1935) was a French chef, restaurateur and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême (1784-1833), one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernise Carême's elaborate and ornate style. Escoffier's recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world. PROVENANCE: Henry Hampden Wigram (1858-1919, Eton and Trin. Coll. Camb.) was a Major in the Scots Guards & lived at 32 Lennox Gardens, London SW1. Closely related to the Wigram baronetcy, he married Dorothy Isabel Liddell, of Keldy Castle, Yorkshire, and had three daughters.

First English translated edition hard back binding in publisher's original forest green cloth covers, gilt title and author lettering to the spine, M. Mackenzie in gilt to the front cover. 8vo. 9½'' x 6¼''. The first edition was printed in 1903 in French, this second edition was published in 1907, the third in 1912, and the current fourth edition in 1921. Contains photographic frontispiece portrait with tissue-guard, 880 printed pages of text. From Mairi Mackenzie with lovely illustrated family bookplate looking out over Loch Ewe from Inverewe House to the front free end paper, text across the top of the bookplate 'Some in the Sun and Some in the Shade' referring to plants grown at Inverewe, below her printed name 'Mairi Mackenzie'. Slight age tanning to the text block edges and down the spine, rubbing to the corners, spine ends rolled over and in Very Good square and tight condition. By the time Mairi was born, Osgood Mackenzie was 17 years into his lifelong project. Her parent's marriage broke down while she was still young, and she seems to have spent part of her time with her mother. However, it seems that while still a child she became enthused with her father's vision and worked alongside him to help turn it into reality. In 1907 at the age of 28, Mairi married Robert Hanbury. When Osgood Mackenzie died in 1922, the work of completing Inverewe Garden was carried forward by Mairi. Robert Hanbury died in 1933, and in 1935 Mairi married Ronald Sawyer, a landowner and farmer. Together they rebuilt Inverewe House, which had stood ruined since a serious fire in 1914, and under their stewardship, her father's dreams of Inverewe Garden developed into reality. Member of the P.B.F.A. FOOD [Cuisine Française].