French Cuisine

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76.
Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits : Ou l'on apprend a confire toutes sortes de Fruits, tant secs que liquides; & divers Ouvrages de Sucre qui sont du fait des Officiers & Confiseurs; avec la maniere de bien ordonner un Fruit. Suite du Nouveau Cuisinier Royal et Bourgeois, egalement utile aux Maitres d'Hotels & dans les Familles, pour savoir ce qu'on sert de plus a la mode dans les Repas. Tomme Troisieme. Nouvelle edition, Revue, corrigee, & beaucoup augmentee, Avec de nouveaux Desseins de Tables.
Amsterdam: Aux Depens de la Compagnie, 1734. Duodecimo, 4 leaves, [4], 362, [20] pages. Three folding plates. Index. A rare early edition of Massialot's famous book on preserves, first published in 1692. The author (ca. 1660-1733) was chef de cuisine to various French nobles, including the brother of Louis XIV and the dukes of Chartres, Orleans and Aumont. His works were published anonymously and not widely circulated among the general... (Item #5055)
Price: $900.00
77.
Buffets & Receptions.
Lugano: Editions Rene Kramer, 1983. Thick quarto, 893 pages. Illustrated. First edition. Text in French. A monster compendium of meals appropriate for celebrations, with recipes drawn from throughout Europe (although distinctly francophilic), and with menus for occasions as diverse as baby showers and a king's afternoon snack. Previous owner's name in ink on free front end paper, and a tiny bit of foxing to the top edge, otherwise fine in... (Item #1868)
Price: $90.00
Buffets & Receptions. Pierre Mengelatte, Walter Bickel, Albin Abelanet.
78.
La cuisiniere bourgeoise : suivie de l'office, a l'usage de tous ceux qui se mêlent de dépenses de Maisons : contenant la maniere de disséquer, connoître & servir toutes fortes de Viandes ... Nouvelle édition, augmentée de plausieurs apprêts qui sont marqués par une Etoile.
Paris: Chez Guillyn, 1775. Duodecimo, xxiv, 528 pages. 7th edition. The author of one of the most widely distributed and influential cookbooks of the 18th century remains a mystery. "The first book to appear in France directed specifically to female cooks was Menon’s Cuisinière Bourgeoise." (Barbara Wheaton, Savoring the Past, page 98). Changes in techniques and also in the overall flavor profiles of the food were changing. "In the hundred..... (Item #3731)
Price: $750.00
La cuisiniere bourgeoise : suivie de l'office, a l'usage de tous ceux qui se mêlent de dépenses de Maisons : contenant la maniere de disséquer, connoître & servir toutes fortes de Viandes ... Nouvelle édition, augmentée de plausieurs apprêts qui sont marqués par une Etoile. Menon.
79.
Late 19th Century French Menu Template.
France: [circa 1890]. A hand-colored, lithograph die-cut menu template (14.5 x 14 cm.) in the shape of an artist’s palette. A playful a la table scene depicts a gentleman at one end of the table and two ladies at the other, all parties drinking wine. Cleverly, the white tablecloth serves as the area to write-in the menu. Fine. (Item #3832)
Price: $250.00
Late 19th Century French Menu Template. Menu template - die cut.
80.
Early 20th Century Lithograph Menu Template.
circa 1900. Two-tone lithographed menu template (16 x 11.7 cm). Initialed by the artist in the lithograph, but artist unidentified. Surrounding the blank menu area is an illustration of an urban setting with the silhouette of several figures including a young woman with a market basket, a lamplighter, and a figure pulling a cart. Fine. (Item #3829)
Price: $90.00
Early 20th Century Lithograph Menu Template. Menu – lithograph.
81.
Early 20th Century Lithograph Menu Template.
[circa 1900]. Two-tone lithographed menu template (16 x 11.7 cm.). An unused menu template. The blank area contains an illustration of a rainy and blustery urban setting with a taxi and the silhouettes of several figures with umbrellas. Housed in matte with mylar protection. Fine. (Item #3830)
Price: $90.00
Early 20th Century Lithograph Menu Template. Menu – lithograph.
82.
Late 19th Century French Menu Template.
France: [circa 1890]. Colorful die-cut lithograph (14.5 x 14 cm.). A menu in the shape of an artist’s palette with an illustration depicting playful scene with two children and a young woman with a parasol “en plain air”. The blank area for dishes to be printed or added by hand is in the center. Fine. (Item #3831)
Price: $250.00
Late 19th Century French Menu Template. Menu – lithograph.
83.
Meyrina Revue Economique Universelle Annuelle. Guide, Catalogue et Repertoire General des Denrees Coloniales, Epicure Fine, Conserves Alimentaires, Vins Fins, Liqueurs, Droguerie, Porduits Chimiques et Techniques, Coleurs et Vernis, Parfumerie, Specialites Pharmaceutiques, Eaux Minerales, etc.
Geneva: Administrations et Redaction, [1893]. Quarto, 207 pages plus index and errata. Illustrated advertisements throughout. Numbered "17" on front pastedown, and presumably one of a number of presentations copies. A scarce Swiss economic review of food, wine, liquor, medicinal products, and fragrances world-wide. Original gilt- and black-stamped blue cloth has some bumping, endpapers include some marks from prior booksellers, but otherwise in very good condition. Inscribed at length by Meyer... (Item #3269)
Price: $500.00
Meyrina Revue Economique Universelle Annuelle. Guide, Catalogue et Repertoire General des Denrees Coloniales, Epicure Fine, Conserves Alimentaires, Vins Fins, Liqueurs, Droguerie, Porduits Chimiques et Techniques, Coleurs et Vernis, Parfumerie, Specialites Pharmaceutiques, Eaux Minerales, etc. Ernest Meyer.
84.
Le Trésor de la Cuisine du Bassin Méditerranéen par 70 médecins de France.
Chartres: Editions de la Tournelle, S. d. c. 1930. Offered by the Laboratories of Dr. Zizine. Illustrated by V. Le Campion. Octavo, 127 pages. First edition thus. Prosper Montagné, author of Le Grand Livre De Cuisine, and co-author of the monumental Larousse Gastronomique, revises this compilation of Mediterranean recipes supplied by more than seventy French men of medicine. In original black printed orange wrappers. Small damp-stain to edge of front... (Item #4810)
Price: $150.00
85.
La Cuisine Decorative Moderne: Dressage Formules pour l'Execution; Cent Pieces Illustres e Anotees avec preface par Chatillon-Plessis et Introduction Historique.
Paris: Bibliotheque de l'Art Culinaire, 1913. Quarto, xxix, [3], 48 pages. Text illustrations. Index. First edition. A monument to French culinary excess, with illustrations of elaborate sculptural presentations suitable for royal banquets and other formal occasions. Includes instructions for dishes such as "Tonneau Abondance" and "Volcan Norwegien".Original pictorial wrappers bound into contemporary half leather and marbled paper-covered boards, with raised band and gilt-lettered spine. Some wear to edges and corners... (Item #2384)
Price: $1,200.00
86.
Fourneaux de Cuisine. 1908. 11, Rue Viete, Paris.
Paris: Nessi Oncle & Neveu, 1908. Quarto, [2]+27 mostly double-paged plates. A handsome trade catalogue from this Parisian stove manufacturer. According to the catalogue, the installed stoves, rotisseries, and hot water service in apartments, chateaux, restaurants, hotel particuliers, and hospitals. The original wrappers are bound into gilt-stamped green cloth-covered boards. One small tear to the spine cloth otherwise fine. [OCLC locates no copies]. (Item #2428)
Price: $750.00
Fourneaux de Cuisine. 1908. 11, Rue Viete, Paris. Nessi Oncle, Constructeurs Neveu.
87.
Les Plaisirs de la Table. Où, sous une forme nouvelle, l'Auteur a dévoilé maints délicieux secrets et recettes de bonne Cuisine, transcrit les précieux avis de Gourmets fameux et de fins Gastronomes, conseillers aimables et sûrs de l'Art du Bien-Manger. Préface de Robert de Flers. Dessins de P. F. Grignon.
Paris: Chez l'Auteur et chez Lapina, Editeur, 1930. Small quarto, 333 pages. Illustrated. Second, revised edition, with a new introduction by the original dedicatee, Robert de Flers. One of 2000 copies on verge, from a total of 2150 copies. A "remarquable livre de recettes." (Oberlé. Le Fastes de Bacchus et de Comus). Nignon was chef to the Tsar, and to the Austrian Emperor, before cooking at the grand Parisian Restaurant... (Item #2390)
Price: $1,200.00
Les Plaisirs de la Table. Où, sous une forme nouvelle, l'Auteur a dévoilé maints délicieux secrets et recettes de bonne Cuisine, transcrit les précieux avis de Gourmets fameux et de fins Gastronomes, conseillers aimables et sûrs de l'Art du Bien-Manger. Préface de Robert de Flers. Dessins de P. F. Grignon. Edouard Nignon.
88.
Les Plaisirs de la Table. Où, sous une forme nouvelle, l'Auteur a dévoilé maints délicieux secrets et recettes de bonne Cuisine, transcrit les précieux avis de Gourmets fameux et de fins Gastronomes, conseillers aimables et sûrs de l'Art du Bien-Manger. Préface de Robert de Flers. Dessins de P. F. Grignon.
Paris: by the author and J. Meynial, [1926]. Small quarto, 333 pages. First edition, trade issue on verge antique. A "remarquable livre de recettes." (Oberlé. Le Fastes de Bacchus et de Comus). Nignon was chef to the Tsar, and to the Austrian Emperor, before cooking at the grand Parisian restaurant, Larue. His cookbook is filled not just with recipes redolent of the finest French cooking, but also many historical culinary... (Item #2474)
Price: $500.00
Les Plaisirs de la Table. Où, sous une forme nouvelle, l'Auteur a dévoilé maints délicieux secrets et recettes de bonne Cuisine, transcrit les précieux avis de Gourmets fameux et de fins Gastronomes, conseillers aimables et sûrs de l'Art du Bien-Manger. Préface de Robert de Flers. Dessins de P. F. Grignon. Edouard Nignon.
89.
Eloges de la Cuisine Française. Presentation de Sacha Guitry.
Paris: L'Edition d'Art H. Piazza, 1933. Quarto, 444 pages. Illustrated with designs and ornaments by Pierre Courtois. First edition. Nignon was chef to the Tsar and to the Austrian Emperor before cooking at the grand Parisian Restaurant Larue. This is one of the great expressions of French cooking between the wars. In original taupe wrappers, printed in black, green and silver, with a bit of wear and a stain to... (Item #4756)
Price: $500.00
90.
Eloges de la Cuisine Française. Presentation de Sacha Guitry.
Paris: L'Edition d'Art H. Piazza, 1933. Quarto, 444 pages. Illustrated with designs and ornaments by Pierre Courtois. First edition. Nignon was chef to the Tsar and to the Austrian Emperor before cooking at the grand Parisian Restaurant Larue. This is one of the great expressions of French cooking between the wars. Mostly unopened. In original taupe wrappers, printed in black, green and silver, with a tiny bit of edgewear. Near... (Item #5514)
Price: $600.00
Eloges de la Cuisine Française. Presentation de Sacha Guitry. Eduoard Nignon.
91.
La Biere Eternelle. De la Biere de Sumer a la Biere de Muller.
Neuchatels: Idees et Calendes, 1964. Quarto, 124 pages. Illustrated throughout with lithographs by the author. Text in French. First edition. A pleasant and entertaining history of beer from the ancient world to the mid-20th cenury. Tiny bit of wear to the head and foot of the spine, otherwise a fine copy in publisher's paper covered boards, in original glassine. (Item #1870)
Price: $50.00
92.
Les fastes de Bacchus et de Comus, ou Histoire du boire et du manger en Europe, de l'antiquité à nos jours, à travers les livres.
Paris: Belfond, 1989. Quarto, 643 pages. First edition. Text in French. Illustrated throughout. an indispensable gastronomic bibliography featuring over 1150 European titles with annotations, dating from the 15th to 20th century. In red cloth, with dust jacket. As new. Cardboard slipcase worn. (Item #3452)
Price: $200.00
Les fastes de Bacchus et de Comus, ou Histoire du boire et du manger en Europe, de l'antiquité à nos jours, à travers les livres. Gérard Oberlé.
93.
Recettes pour un ami. Préface et illustrations de Jean Cocteau. Introduction de Emmanuel Berl.
Paris: Galerie Jean Giraudoux, 1964. Quarto, unpaginated. 20 original illustrations in red on ivory cloth pages. First edition, limited to 800 copies, with this being number 64 of 770 unsigned copies. A collection of recipes by the chef of Le Grand Vefour, the first grand restaurant of Paris, which originally opened in 1784. The restaurant was revived with Oliver in charge in 1948, having been closed in 1905. It was... (Item #4807)
Price: $900.00
94.
Economié, Gastronomié, ...Santé, Beauté...
Brussels/Paris: Les Editions de la Toison D'or, 1941. Octavo, 251 pages. First edition. A French/Belgian wartime cookbook. The wrapper is stamped with the words, (my translation) "Have more sugar, I have no butter, I have plenty of meat." Pages a bit browned from the wartime paper, pink printed wrappers a bit edgeworn and faded, otherwise very good. Scarce. (Item #2989)
Price: $40.00
95.
The French Menu Cookbook. A revised and updated edition of a Culinary Classic... with illustrations by Judith Eldridge.
Boston, Mass. David R. Godine, Publisher, 1985. Small quarto, x, [2], 295, [8] pages. Limited, deluxe issue of the second edition; #99 of 250 numbered copies each signed by the author in the colophon. Originally published by Simon & Schuster in 1970. The author's first book, and a classic at that. The French Menu Cookbook was voted "Best Cookbook Ever" by The Observer Food Monthly. Richard Olney was one of... (Item #6152)
Price: $150.00
The French Menu Cookbook. A revised and updated edition of a Culinary Classic... with illustrations by Judith Eldridge. Richard Olney.
96.
Romaneé-Conti.
Paris: Flammarion, 1991. Large quarto, 192 pages. Illustrated. First edition. Text in French. Originally published in this French translation, by Jean Forberger. The English language edition was published four years later. A joyous exploration of the gran cru Burgundy from the Cote de Nuits, of which the critic Clive Coates said, "a yardstick with which to judge all other Burgundies." A touch of very light spotting to textblock edges, otherwise... (Item #2695)
Price: $150.00
97.
Simple French Food.
London: Jill Norman & Hobhouse Ltd. 1974. Octavo, 339 pages. First UK edition. A classic book. The best of Cuisine Bourgeoise from one of the greatest of cookbook authors. These are not simple recipes, but rather recipes for food not found in haut cuisine restaurants, food of the ordinary people. Tiny bit of foxing to edges of text block, otherwise fine in gray cloth. With a price clipped, but otherwise... (Item #2785)
Price: $75.00
98.
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.
99.
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
100.
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.

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