French Cuisine

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26.
Manuel des Elements Culinaires a l'usage des jeunes filles.Troisieme Edition, revue, corrigee et considerablement augmentee.
Paris: L. Mulo, Libraire - Editeur, 1897. Small octavo, 242 + 6 +36 pages. Third edition, revised and enlarged. A thorough and somewhat scientific cookbook for girls, from founder of the Ecole de Cuisine, and the former Chef des cuisines of the Prince and Princess Hatzfeldt Wildembourg. The book starts with a list of condiments, really an ingredient dictionary, and that alphabetical list starts with, what else, absinthe! Exactly where... (Item #2306)
Price: $250.00
Manuel des Elements Culinaires a l'usage des jeunes filles.Troisieme Edition, revue, corrigee et considerablement augmentee. Auguste Colombie.
27.
Bread and Butter French.
Boston/Providence: C.S. Cook/Livermore & Knight, 1897. Sewn booklet, [24] pages. First edition. An early guide to simple French for the English-speaking tourist. The author claims, “This little book is imperfect and incomplete, but it will enable the owner to speak French enough to get about Paris…” The book is divided into sections on the Hotel, Railway Station, Public Carriages, About Bread and Coffee, Midday Meal, Dinner, About Wines, Things for..... (Item #5037)
Price: $200.00
Bread and Butter French. C. S. Cook.
28.
Cuisine et Vins de France.
Paris: Librarie Larousse, 1953. Thick, large quarto, 856 pages. Profusely illustrated. First edition. One of the major works of the self-appointed 'Prince of Gastronomes'. Some age toning throughout. One page with corner torn. Rear hinge shaken, otherwise very good, in publishers gilt-stamped burgundy cloth. (Item #3364)
Price: $90.00
29.
How to Read a French Menu. Practical Advice for Gourmets Everywhere.
New York: Appleton & Co. 1966. Small octavo, 95 pages. First edition. "A delightful and practical book for any tourist or diner-outer in any large city anywhere." (from the jacket). A short dictionary of culinary terms for the fledgling gourmet and traveler. Fine in publisher's blue cloth, in a very near fine dust jacket. With a "compliments of the author" bookmark inserted, and inscribed by the author (revealing that "Martin-Dale"... (Item #2089)
Price: $200.00
How to Read a French Menu. Practical Advice for Gourmets Everywhere. Martin Dale.
30.
French Provincial Cooking. With an Introduction and Notes by Narcissa Chamberlain, and illustrations by Juliet Renny.
New York: Harper & Row, 1962. Thick octavo, 504 pages. First U.S. edition. Elizabeth David is now rightly considered one of the greatest of culinary writers. It was in this book that her full voice was first truly heard. This book is to read as much as cooked from, and then read again. Very light age toning, otherwise fine, in a price-clipped but otherwise very good plus dust jacket. (Item #2310)
Price: $350.00
French Provincial Cooking. With an Introduction and Notes by Narcissa Chamberlain, and illustrations by Juliet Renny. Elizabeth David.
31.
La Cuisine du Siècle , Dictionnaire pratique des recettes culinaires et des recettes de ménage - Deux cents menus à l'usage de tous.
Coulommiers: Imprimerie Paul Brodard, 1895. Octavo, 318, [1] pages. First edition. Two hundred menus, with recipes, arranged in alphabetical order, in two columns. Age toning throughout, in printed pale blue cloth with some rubbing and light soiling. Generally near very good. With the bookplate of culinary collector John Fuller. [OCLC locates just two copies of the first edition, (Michigan and at Yale)]. (Item #4760)
Price: $150.00
32.
Bien Manger pour Bien Vivre. Essai de Gastronomie Theorique. Preface par Ali-Bab.
Paris: Albin Michel, Editeur, 1922. Small octavo, 350 pages. Table of contents. Fifth thousand. An early printing of one of the many culinary titles from the great French scientist and food writer. Substantially unopened, in publisher's original black and red printed wrappers. Some age toning throughout, bit of creasing to spine, otherwise very good. (Item #2753)
Price: $90.00
Bien Manger pour Bien Vivre. Essai de Gastronomie Theorique. Preface par Ali-Bab. Edouard de Pomiane, Ali-Bab.
33.
Bien Manger pour Bien Vivre. Essai de Gastronomie Theorique. Preface par Ali-Bab.
Paris: Albin Michel, Editeur, 1948. Small octavo, 334 pages. Second edition. One of the many culinary titles from the great scientist and food writer Edouard de Pomiane. Some age-toning throughout, otherwise very good. In publisher's original black and gold printed tan cloth. (Item #5250)
Price: $50.00
34.
Vingt Plats qui Donnent la Goutte (Unice ad usum Medicorum), conseillés par la Pipérazine Midy, l'anti-urique type.
Paris: Editions Paul-Martial pour la Pipérazine Midy, 1935. Squarish octavo (22.5 x 16.5 cm.), 96-(4) pages. Table of contents. Illustrated throughout. FIRST EDITION. A cookbook as pharmaceutical promotion, from the great French founder of "gastrotechnie". The twenty rich recipes – any one of which may be sufficient to bring on "the drop" – are followed by a twenty-first, a dose of the medicine Pipérazine Midy which, it was claimed, would..... (Item #4925)
Price: $50.00
Vingt Plats qui Donnent la Goutte (Unice ad usum Medicorum), conseillés par la Pipérazine Midy, l'anti-urique type. Edouard de Pomiane, André Giroux.
35.
Vingt Plats qui Donnent la Goutte (Unice ad usum Medicorum), conseillés par la Pipérazine Midy, l'anti-urique type.
Paris: Editions Paul-Martial pour la Pipérazine Midy, 1935. Squarish octavo (22.5 x 16.5 cm.), 96-(4) pages. Table of contents. Illustrated throughout. FIRST EDITION. A cookbook as pharmaceutical promotion, from the great French founder of "gastrotechnie". The twenty rich recipes – any one of which may be sufficient to bring on "the drop" – are followed by a twenty-first, a dose of the medicine Pipérazine Midy which, it was claimed, would..... (Item #6766)
Price: $250.00
Vingt Plats qui Donnent la Goutte (Unice ad usum Medicorum), conseillés par la Pipérazine Midy, l'anti-urique type. Edouard de Pomiane, André Giroux.
36.
Gastronomie Nivernaise.
Moulins: Crepin-Leblond, 1939. Octavo, 137 pages. First ordinary edition, following a limited edition of 100 copies. Small booksellers sticker on colophon, otherwise very good in publisher's black, green and red printed wrappers. Uncommon. (Item #1934)
Price: $200.00
Gastronomie Nivernaise. Les Freres Drouillet.
37.
l'Art Brut Prefere aux Arts Culturels.
Paris: Gallerie Rene Drouin, 1949. Squarish octavo, unpaginated (approximately 54 pages). Illustrated throughout in black and white. First edition, ordinary issue, of this first publication of le Compagnie de l'Art Brut. This catalogue, with an introduction by Dubuffet, is of the first formal exhibition of Art Brut, just two years after Dubuffet began his informal showings in the Foyer de l'Art Brut at Gallerie Rene Drouin, which led to the... (Item #3054)
Price: $500.00
38.
Entremets et Boissons Glacés, par l'appareil refrigerateur.
Paris: Frigéco-Thomson; Max Gottchalk, Imp. [circa 1930]. Octavo (14.5 x 22 cm.), 183 pages. Index. Printed throughout in red and black. Evident first edition. An attractive and charming cookbook promoting the Frigeco refrigerator through recipes require freezing and cold. Dishes include one hundred thirty ice-cream recipes, frozen entremets, cold entremets, specially studied for freezing in the "Frigéco". Some ice-creams made with perfumes; icy water (cherry); jellies with lemon, violet, rose... (Item #5874)
Price: $120.00
Entremets et Boissons Glacés, par l'appareil refrigerateur. Dumont-Lespine G., M A. B. Campbell.
39.
Les Secrets de la Cuisine Comtoise. Colliges es papiers perdue des Abbaye de Baume et de Chateau-Chalon et de quelques autres plus récents éclarcis, complétés et mis en lumiere.
Paris: E. Nourry, 1927. Octavo, 137 pages. Five full-page wood engravings and ornaments in the text. A scarce work on the culinary traditions of the Franche-Comté, with recipes including, soupes aux fromage, aux grenouilles, aux cerises, champignons, grenouilles, écrevisses, escargots, la pochouze, bécasses, jambon Droz, quiches, galettes, confitures, liqueurs, and much more. In red one-quarter calf over marbled paper. Original wrappers bound in. Fine. [Bitting 136]. (Item #4829)
Price: $250.00
40.
Small Manor Houses and Farmsteads in France. With an Introduction by Leigh French, Jr.
Philadelphia & London: J. B. Lippincott & Company, 1926. Octavo, 303 pages. Illustrated throughout with a color frontispiece and 253 half tones. First edition. A handsome survey of the architecture of manor houses and farmsteads in the provinces of France. With images of homes and details. Small chip to foot of dust jacket spine, otherwise fine. (Item #2230)
Price: $250.00
Small Manor Houses and Farmsteads in France. With an Introduction by Leigh French, Jr. Harold Donaldson Eberlein, Roger Wearne Ramsdell.
41.
Le Guide Culinaire. Aide-Memoire De Cuisine Pratique. Avec La Collaboration De MM. Phileas Gilbert et Emilie Fetu. Deuxieme Edition.
Paris: Emile Colin et Cie, 1907. Thick octavo, xvi, 1247 pages. Index. Illustrated. Facsimile signature of Escoffier to the title-page verso. Second edition; the first edition appeared in 1903. Interior age-toning as usual with this printing; text block sound. In blind-ruled red cloth, over red morocco spine, compartmented with gilt title and four gilt decorations; marbled endpapers; hinges expertly restored. Ink stamp to title page and half-title of the grand... (Item #4884)
Price: $600.00
42.
La Cuisine de Madame. 299 recettes eprouves par l'auteur et ses Amis.
Paris: Librarie Gallimard, 1932. Quarto, 180 pages. First edition, numbered and limited. One of 220 numbered hors commerce copies, stamped S.P. [service de la presse], from a total of 1589 copies. Printed in red and black and with text decorations throughout. Marie-Claude Finebouche is the pseudonym of Madame Jean Alabert, wife of the celebrated author and gourmand. Born in 1879, she published several cookbooks in the 1930s and 40s celebrating... (Item #2638)
Price: $750.00
La Cuisine de Madame. 299 recettes eprouves par l'auteur et ses Amis. Marie-Claude Finebouche, Madame Jean Ajabert.
43.
La Cuisine de Madame. 299 recettes eprouves par l'auteur et ses Amis.
Paris: Librarie Gallimard, 1932. Quarto, 180 pages. First edition, numbered and limited. One of 220 numbered hors commerce copies, stamped S.P. [service de la presse], from a total of 1589 copies. Printed in red and black and with text decorations throughout. Marie-Claude Finebouche is the pseudonym of Madame Jean Alabert, wife of the celebrated author and gourmand. Born in 1879, she published several cookbooks in the 1930s and 40s celebrating... (Item #2639)
Price: $500.00
44.
A Considerable Town.
New York: Alfred A. Knopf, 1978. Octavo, 208 pages. First edition. A celebration of Marseille, "its glory and wickedness, past and present; its life, its legend, its mystery." The incomparable Fisher writes with love history and memories of Marseilles and its people. Text is very good in publisher's cloth. In dust jacket with very slight edge- wear. (Item #3236)
Price: $20.00
A Considerable Town. M. F. K. Fisher.
45.
Hygiène Alimentaire Des Malades, Des Convalescents Et Des Valétudinaires Ou Du Régime Envisagé Comme Moyen Thérapeutique.
Paris: J.B. Baillière, 1867. Octavo, xxii, 670 pages. Second edition, revised and expanded. The second published work by the medical doctor and researcher, Jean Baptiste Fonssagrives, perhaps best known for his first work, Traité d'hygiène navale, (Treatise on Naval Hygiene), in which he took a look at the overall living conditions of French sailors, including their diet and quarters, and suggested a healthier living situation might produce a better fighting..... (Item #5974)
Price: $90.00
Hygiène Alimentaire Des Malades, Des Convalescents Et Des Valétudinaires Ou Du Régime Envisagé Comme Moyen Thérapeutique. Fonssagrives, Jean-Baptiste.
46.
The Cook's Guide and Housekeeper's & Butler's Assistant: a practical treatise on English and foreign cookery in all its branches, containing plain instructions for pickling and preserving vegetables, fruits, game, & c, the curing of hams and bacon, the art of confectionery and ice-making, and the arrangement of desserts, with valuable directions for the preparation of proper diet for invalids, also for a variety of wine-cups and epicurean salads, American drinks, and summer beverages.
London: Richard Bentley & Son, New Burlington Street, 1884. [Cover title: Francatelli's Cook's Guide]. Thick octavo (17.5 x 13 cm.), xx, 524 pages. Frontispiece; illustrated in the text. Index. Glossary. Bills of Fare for each month. Stated "fifty-fifth thousand"; originally issued by the same publisher in London, 1861. Charles Elmé Francatelli (1805-1876) was "Pupil to the celebrated Careme, and Chief Cook to Her Majesty, Victoria, Queen of England". A distinct... (Item #6837)
Price: $300.00
The Cook's Guide and Housekeeper's & Butler's Assistant: a practical treatise on English and foreign cookery in all its branches, containing plain instructions for pickling and preserving vegetables, fruits, game, & c, the curing of hams and bacon, the art of confectionery and ice-making, and the arrangement of desserts, with valuable directions for the preparation of proper diet for invalids, also for a variety of wine-cups and epicurean salads, American drinks, and summer beverages. Charles Elmé Francatelli.
47.
Francatelli's New Cook Book. Francateli's Modern Book. A practical guide to the culinary art in all its branches. Comprising, in addition to English cookery, the most approved and recherché systems of French, Italian, and German cookery. Adapted for the use of all families, large or small, as well as for hotels, restaurants, cooks, cake bakers, clubs, and boarding houses in fact for all places wherever cooking is required ... With sixty-two illustrations of various dishes and a glossary to the whole work. Reprinted from the 26th London edition, with large additions, and carefully revised.
Philadelphia: David McKay, Publisher, 604-8 South Washington Square, [circa 1895]. Thick quarto (23 x 16 cm.), [1], 19-592 pages. Illustrated in black and white. Index. A reprinting of the edition issued by Philadelphia's by T.B. Peterson & Bros. in 1882, which was based on the 26th London edition. The original was published in London in 1846 under the title, The Modern Cook. The first American edition was published the same... (Item #6836)
Price: $350.00
Francatelli's New Cook Book. Francateli's Modern Book. A practical guide to the culinary art in all its branches. Comprising, in addition to English cookery, the most approved and recherché systems of French, Italian, and German cookery. Adapted for the use of all families, large or small, as well as for hotels, restaurants, cooks, cake bakers, clubs, and boarding houses in fact for all places wherever cooking is required ... With sixty-two illustrations of various dishes and a glossary to the whole work. Reprinted from the 26th London edition, with large additions, and carefully revised. Charles Elmé Francatelli.
48.
L'ancienne Alsace à Table, étude historique et archaeologique sur l'alimentation, les moeurs et les usages épulaires de l'ancienne province d'Alsace.
Paris: Berger-Levrault et Cie. 1877. Large octavo, vi, 362 pages. Second edition of this remarkable historical and archaeological study on food in Alsace. The original 1862 edition published in Colmar by Decker is very rare. Oberlé states "this new edition is the most sought after" (Oberlé 516). A bit of dog earing to a few pages, and some light foxing, otherwise very good, in original publisher's printed wrappers, with edgewear... (Item #4738)
Price: $500.00
49.
Recettes de 48 Hors-D'Oeuvre Varies Froids, Presentes au 8e Salon Culinaire.
Paris: Imprimerie Typographique Ph. Marquet, Editeur, 1905. Octavo, 28, [2] pages. Table of contents. Engraved preface by the author. FIRST EDITION of this small but decidedly global cookbook. Turkish, American, Russian, Moroccan, German, Italian, and of course, French, influences can be seen in the recipes and their names. recipes printed two to the page, with the titles of each in a variety of typefaces. Small closed tears to a few... (Item #1960)
Price: $150.00
Recettes de 48 Hors-D'Oeuvre Varies Froids, Presentes au 8e Salon Culinaire. Alphonse Gilles.
50.
La Conversation / The Conversation.
Phoenicia, NY: Woodstock Editions, 2000. Two volumes, unpaginated, with black and white photographs. Quarto, boards covered in butcher paper, boxed. First edition, one of 2000 copies, signed by Gissinger and numbered. This book, an exchange in words and images between photographer Hans Gissinger and chef Marc Meneau, provides a sharp contrast to what is usually considered "food photography". The black and white images reveal the grisly processes of haute cuisine;... (Item #1624)
Price: $450.00
La Conversation / The Conversation. Hans Gissinger, Marc Meneau.

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