French Cuisine

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101.
Les Eaux-de-vie et les alcools, guide pratique du Bouilleur de cru et du Distillateur... Troisieme Edition.
Paris: Librarie Hachette et Cie. 1914. Small octavo, 170 pages. Illustrated throughout with steel engravings. Third edition. A thorough and detailed manual for the production of fruit brandies, or "waters of life". Includes sections on producing eaux de vie from wine, cider, pear, noyaux (apricot pits), marc (the solid pommace left over from wine production). and more. Some light soiling, and printed paper spine label age darkened, otherwise very good... (Item #2729)
Price: $250.00
Les Eaux-de-vie et les alcools, guide pratique du Bouilleur de cru et du Distillateur... Troisieme Edition. G. Pagès.
102.
La Gastronomie en Russie.
Paris: L'Auteur, Mellier, 1860. Duodecimo, 275, [1] pages. First edition, of the first book of Russian cuisine published in France. Petit was the chef to Count Panine, the Russian Minister of Justice, and based in Saint Petersburg. In addition to the collection of Russian recipes (twelve varieties of blini), there is an important lexicon of Russian culinary vocabulary at the rear. The intended audience was chefs who might wish to... (Item #4819)
Price: $500.00
103.
Personnel de la Cuisine [caption title].
1894. Black-and-white photographic image (14.5 x 10.25 cm.), depicting the head chef and numerous kitchen staff of a large-scale dining establishment in France, Belgium, Monaco or another francophone country. Dated in pencil at lower margin, "1894-1895". Additional ink inscription on one of two cardboard mounts, “Marius Buisseren a ses neuf copans, Laurent Rouge". The chef is surrounded by forty eight seated and standing members of his kitchen staff, (including two... (Item #4403)
Price: $150.00
Personnel de la Cuisine [caption title]. Photograph - kitchen staff.
104.
Ma Gastronomie.
Wilton, CT: Lyceum Press, 1974. Quarto, 191 pages. Photographically illustrated. First English language edition of this touchstone book for so many of today's chefs. Point's posthumous work is part memoir, part culinary guide and part cookbook. The book was finally made available again in 2008, with a new introduction by Chef Thomas Keller, in which he says, "Through Chef Point's words I finally understood and discovered a higher sense of... (Item #2571)
Price: $300.00
Ma Gastronomie. Fernand Point.
105.
Ma Gastronomie.
Wilton, CT: Lyceum Press, 1974. Quarto, 191 pages. Photographically illustrated. First English language edition of this touchstone book for so many of today's chefs. Point's posthumous work is part memoir, part culinary guide and part cookbook. The book was finally made available again in 2008, with a new introduction by Chef Thomas Keller, in which he says, "Through Chef Point's words I finally understood and discovered a higher sense of... (Item #3445)
Price: $900.00
Ma Gastronomie. Fernand Point.
106.
Ma Gastronomie.
Wilton, CT: Lyceum Press, 1974. Quarto, 191 pages. Photographically illustrated. First English language and first American edition of this touchstone book for so many of today's chefs. Point's posthumous work is part memoir, part culinary guide and part cookbook. The book was finally made available again in 2008, with a new introduction by Chef Thomas Keller, in which he says, "Through Chef Point's words I finally understood and discovered a.... (Item #4745)
Price: $300.00
107.
Ma Gastronomie. Introduction et presentation de Felix Benoit. Neuf compositions de Dunoyer de Segoznac.
Paris: Flammarion, 1980. Quarto, 177 pages. Later printing of the original French edition of this monumental work for so many chefs. The book was finally made available again in 2008, with a new introduction by Chef Thomas Keller, in which he says, "Through Chef Point's words I finally understood and discovered a higher sense of purpose. . . .," High praise indeed from Thomas Keller. In our experience, this was... (Item #2334)
Price: $900.00
Ma Gastronomie. Introduction et presentation de Felix Benoit. Neuf compositions de Dunoyer de Segoznac. Point, ernand, Fernand.
108.
Ma Gastronomie. Introduction et presentation de Felix Benoit. Neuf compositions de Dunoyer de Segoznac.
Paris: Flammarion, 1980. Quarto, 177 pages. First edition of this monumental work, a touchstone for so many chefs. When the book was finally made available again in 2008, a new introduction by Chef Thomas Keller, stated, "Through Chef Point's words I finally understood and discovered a higher sense of purpose. . . .," High praise indeed from Thomas Keller. In our experience, this was always the one book being sought... (Item #3446)
Price: $1,200.00
109.
Code Gourmand. Avec une preface de Leo d'Orfer et des illustrations de Stab.
Paris: Eugene Figuiere, Editeur, 1923. 192 pages. Colored illustrations in the text. Publisher's catalog pages [177]-192. Horace-Napoleon Raisson (1798-1854) was a journalist, historian, gourmet and author of numerous "codes" interpreting the manners and morals of nineteenth century French society [e.g., Le Code galant, Le Code conjugal, etc.]. He was a popular enough writer in his lifetime, although today his works are, in the words of the writer of the preface... (Item #4386)
Price: $100.00
110.
Myco-Gastronomie. Avec un Preface de Robert J. Courtine.
Marseille: Laffitte Reprints, 1979. With an introduction by Roger Heim. Octavo, 109 pages. With reproductions of the eight hand-colored woodblock illustrations by J.-V. Prost. Facsimile edition of the original 1954 publication. One of the greatest of epicurean mushroom cookbooks. This facsimile edition carries a new edition by the famed gastronome Robert J. Courtine. A fine copy in publisher's gilt-stamped, morocco-grained, red cloth. Quite scarce, even in facsimile. [Volbracht 1703]. (Item #2172)
Price: $200.00
111.
L'Art du bien manger suivi de l art de choisir les vins et de les servir à table et d un chapitre spécial, orné de figures explicatives sur le découpage puis les Aphorismes de Brillat-Savarin en 20 compositions hors texte de A. Robida. Préface d André Theuriet.
Paris: Librarie Nilsson, [1903]. Short, squat octavo, 914 pages. Later edition. Illustrated by Robida. Considered by some to contain the first documentation of a recipe for coq au vin. Priscilla Ferguson discusses this book as an example of Culinary Republicanism, a patriotic recognition of the diversity of parts, and yet the assembly into a whole. She points out that Alsace and part of Lorraine had been ceded to the Germans... (Item #3126)
Price: $150.00
112.
Nouveau manuel complet du Limonadier, Glacier, Cafetier et de l'Amateur de Thés et de Cafés - nouvelle édition entrièrement refondue par N. Chryssochoïdès
Paris: Encyclopédie Roret, 1901. Small duodecimo, vi, 352 pages. Advertisement. Illustrated with seventy-six figures in the text. Later edition. A complete manual for the café or other business selling lemonades, coffee, tea, ices and ice creams, and other refreshing diversions. In original publisher’s illustrated wrappers, with some wear to the spine, otherwise generally very good. In attractive, custom clamshell box. (Item #4771)
Price: $200.00
Nouveau manuel complet du Limonadier, Glacier, Cafetier et de l'Amateur de Thés et de Cafés - nouvelle édition entrièrement refondue par N. Chryssochoïdès. Roret, Paris.
113.
Chez les Mangeurs d'Hommes. Nouvelles Hebrides. [In the House of the Cannibals].
Paris: Editions Ducharte, 1931. Quarto, 57 pages, with 80 plates. First edition. Beautiful black and white photographs of this now lost culture. Includes a number of plates of masks, several of which have stenciled color. Includes images of tribesman hunting and fishing, engaging in ritual performances and, finally, raiding and burning an enemy clan village. A bit of foxing throughout, otherwise a very good copy, in a lightly soiled and... (Item #1502)
Price: $180.00
Chez les Mangeurs d'Hommes. Nouvelles Hebrides. [In the House of the Cannibals]. A. P. Pantoine Titayna, R. Lugeon.
114.
Thirty-one mounted trade cards, all advertising chocolate.
Unbound sheets of black construction paper (17 x 14 cm.), mounted with thirty-one chromolithograph trade cards. Two of the cards, those for the Maison du Petit st. Thomas, are die-cuts of an artist’s palate. Mounting paper is worn and chipped at edges; though the cards are mounted, the rectos of the cards themselves are very good. (Item #6254)
Price: $180.00
115.
The French Cook. By Louis Eustache Ude, Ci-Devant Cook to Louis XVI, and the Earl of Sefton, and Steward to his Late Royal Highness the Duke of York. The Eighth Edition, Greatly Enlarged.
London: William H. Ainsworth, Old Bond-Street, 1827. Octavo, xl, 498 pages. Advertisements. With an engraved frontispiece portrait of the author, and nine plates illustrating bills of fare. Eighth edition, greatly enlarged. Perhaps the most extravagant work on French cookery published in England up to that time, first issued in 1813. This eighth edition was issued with a much abbreviated title, describing the author more than the contents, and, I believe... (Item #3730)
Price: $750.00
The French Cook. By Louis Eustache Ude, Ci-Devant Cook to Louis XVI, and the Earl of Sefton, and Steward to his Late Royal Highness the Duke of York. The Eighth Edition, Greatly Enlarged. Louis Eustache Ude.
116.
The French Cook; a System of Fashionable, Practical, and Economical Cookery, Adapted to the Use of English Families. Twelfth Edition, Corrected and Enlarged.
London: John Ebers & Co. 1833. Octavo, 485 pages. With an engraved frontispiece portrait of the author, and nine plates illustrating bills of fare. Twelfth edition. Perhaps the most extravagant work on French cookery published in England up to that time, first issued in 1813. Internally tight and clean. Some internal soiling, with a few dog-eared pages and some offsetting from the frontispiece. In half calf, rebacked with a gilt-stamped... (Item #3921)
Price: $400.00
The French Cook; a System of Fashionable, Practical, and Economical Cookery, Adapted to the Use of English Families. Twelfth Edition, Corrected and Enlarged. Louis Eustache Ude.
117.
The French Cook; a system of fashionable, practical, and economical cookery, adapted to the use of English families. Twelfth edition, corrected and enlarged, with an appendix of observations on meals of the day...
London: John Ebers & Co., 27, Old Bon-Street, 1833. Octavo, xlviii, 485, [3] pages. With an engraved frontispiece portrait of the author, and nine plates illustrating bills of fare. Twelfth edition, corrected and enlarged. Perhaps the most extravagant work on French cookery published in England up to that time, first issued in 1813. A particularly handsome copy, in publisher's original patterned green cloth with gilt-titled spine. Some internal light soiling... (Item #5560)
Price: $500.00
118.
Cuisine d'aujourd'hui: École des déjeuners, service des diners, plus de 300 manières de prèparer les œufs; 260 Dessins, dont 40 Planches gravées par Urbain Dubois.
Paris: Librairie Dentu, 1900. Thick octavo, xv, 794, [iii], xxvi pages. Sixième édition, Soigneusement corrigée, avec de nombreuses additions. Illustrated frontispiece, engraved illustrations and line drawings. Advertisement below author's name: Auteur de La Cuisine de tous les pays, de La Cuisine artistique, de La Cuisine classique, de La Cuisine d'aujourd'hui, du Grand livre des pâtissiers, de La Pâtisserie d'aujourd'hui. Publisher's name printed on paste-over. The date on the dedicatory poem..... (Item #4914)
Price: $350.00
119.
Bibliographie Gastronomique.
Paris: Chez P. Rouquette et Fils, Editeurs, 1890. Large octavo, 971 columns / 485 pages, plus errata. Text in French. First edition. One of 450 copies on beau papier velin, from a total of 500. Illustrated throughout with images from cookery books and engraved elements for each chapter. Seminal gastronomy bibliography from the beginning of printing to 1890. According to Bitting, "the work is considered the most erudite and valuable... (Item #3389)
Price: $500.00
Bibliographie Gastronomique. Georges Vicaire.
120.
Bibliographie Gastronomique.
London: Derek Verschoyle, Academic and Bibliographical Publications, Ltd. 1954. Large octavo, 971 columns/ 485 pages. pages plus errata. Later printing with introduction by André Simon in English, else text in French. Illustrated throughout with images from cookery books and engraved elements for each chapter. Seminal gastronomy bibliography from the beginning of printing to 1890; according to Bitting, "the work is considered the most erudite and valuable bibliography extant on gastronomic... (Item #3390)
Price: $100.00
Bibliographie Gastronomique. Georges Vicaire.
121.
Bibliographie Gastronomique.
London: The Holland Press, 1978. Large octavo, 966 pages. Later printing. Text in French. Illustrated throughout with image from cookery books and engraved elements for each chapter. Seminal gastronomy bibliography from the beginning of printing to 1890; according to Bitting, "the work is considered the most erudite and valuable bibliography extant on gastronomic subjects". . Brown cloth with title gilt stamped to spine. Slight speckling to top text edge, else... (Item #3393)
Price: $60.00
Bibliographie Gastronomique. Georges Vicaire.
122.
Bibliographie Gastronomique.
London: The Holland Press, 1978. Large octavo, 966 pages. Later printing. Text in French. Illustrated throughout with image from cookery books and engraved elements for each chapter. Seminal gastronomy bibliography from the beginning of printing to 1890; according to Bitting, "the work is considered the most erudite and valuable bibliography extant on gastronomic subjects". Brown cloth with title gilt stamped to spine. Slight speckling to top text edge, else fine... (Item #3505)
Price: $60.00
Bibliographie Gastronomique. Georges Vicaire.
123.
Bonne double bierre.
[París, France: Paulot & Carré, circa 1828]. Wallpaper broadside (45 x 51 cm.), with seven-color woodcut (black, orange, green, blue, white, gray, and brown). Printed on a brown paper coated with a pale blue pigment. The text states, "Bonne double bierre", and the scene depicts four soldiers in uniform being waited on by a woman. She pours a seated soldier a drink while another stands with his hand draped around... (Item #5945)
Price: $2,000.00
Bonne double bierre. Wallpaper advertising broadside - Beer; Paulot & Carré.
124.
La Varenne's Paris Kitchen.
New York: William Morrow and Company, Inc. 1981. Octavo, 256 pages. With photographs by James Scherer. L'Ecole de Cuisine La Varenne was founded in Paris in 1975 by British-American food writer and cooking teacher Anne Willan and was one of the first professional cooking schools in France to offer simultaneous instruction in French & English, and accredited, professional culinary degrees. Paris Kitchen is a selection of specialties by each of... (Item #3129)
Price: $15.00
La Varenne's Paris Kitchen. Anne Willan.
125.
Analizad vosotros mismos Vuestros Vinos, Vuestros Mostos, etc. [...] Metodos Officiales de Analisis con los Instrumentos Enoloficos de Precision de Dujardin, sucr. de Salleron ... [caption title].
[Paris]: Laboratoires Dujardin-Salleron, [circa 1890]. Broadside 37.5 x 28 cm. Contemporary to Louis Pasteur, Jules Salleron established a Parisian company specializing in oenological precision instrumentation, developing an acetimeter followed by his renown ebulliometer (still used today). Joined in the 1880s by Jules Dujardin, the company grew and continues to operate today. This pictorial broadside illustrates their oenological analysis laboratory and promotes their business to a Spanish-speaking clientele. On heavy cream... (Item #3323)
Price: $450.00
Analizad vosotros mismos Vuestros Vinos, Vuestros Mostos, etc. [...] Metodos Officiales de Analisis con los Instrumentos Enoloficos de Precision de Dujardin, sucr. de Salleron ... [caption title]. Wine Analysis Broadside, Laboratoires Dujardin-Salleron.

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