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1.
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. Ads. 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
2.
La Cuisiniere de la Campagne et de la Ville, ou Nouvelle Cuisine Economique; Contenant : table des mets selon l'ordre du service... Vingtieme édition, corrigée et augmentée.
Paris: Audot, Libraire-Editeur, 1836. Duodecimo, 480, 24 pages. Styled twentieth edition. Vicaire notes that this extremely popular work has on occasion been misattributed to Mlle. Aglaé Adanson. In 1832, Philadelphia's Carey & Hart published the first American edition, a translation by Eliza Leslie, one of the earliest French cookbooks published in the U.S. A lovely copy, untrimmed, in original printed, paper-covered boards, with a bit of pulling at the hinges... (Item #4766)
Price: $400.00
La Cuisiniere de la Campagne et de la Ville, ou Nouvelle Cuisine Economique; Contenant : table des mets selon l'ordre du service... Vingtieme édition, corrigée et augmentée. A. L. -E., Louis-Eustache Audot.
3.
De Par le Roy en l’assemblée de la police d’Angers tenue au Parquet de l’Audience de la Prevosté du-dit lieu le Lundy. Jullet 1689.
[Angers]: 1689. Broadside, (). First edition. This royal proclamation regulates the prices bakers can charge for different varieties of bread in Angers in proportion to the cost of wheat and rye, perhaps as a result of the economic pressures of the beginning of the Nine Years’ War. Includes regulation of meat prices, and a promise that price regulations will be considered the next Thursday for woodcutters and coopers. These regulations... (Item #5522)
Price: $750.00
De Par le Roy en l’assemblée de la police d’Angers tenue au Parquet de l’Audience de la Prevosté du-dit lieu le Lundy. Jullet 1689. Acts & Ordinances: Bread.
4.
Encyclopedia of Practical Gastronomy. Translated by Elizabeth Benson.
New York: McGraw Hill Book Company, 1974. Quarto, 466 pages. First English language translation and first US publication of one of the most celebrated of twentieth century French cookbooks, by the distinguished cook and engineer. This translation is derived, mostly, from the smaller first edition of Babinski's great work, which in later editions of this book,was greatly expanded over the original, from 471 to 1107 pages. There has been no... (Item #2650)
Price: $90.00
5.
Encyclopedia of Practical Gastronomy. Translated by Elizabeth Benson.
New York: McGraw Hill Book Company, 1974. Quarto, 466 pages. First English language translation and first US publication of one of the most celebrated of twentieth century French cookbooks, by the distinguished cook and engineer. This translation is derived, mostly, from the smaller first edition of Babinski's great work, which in later editions of this book was greatly expanded over the original, from 471 to 1107 pages. There has been... (Item #5199)
Price: $60.00
6.
L'art d'accommoder les restes dédié aux petites fortunes, par un gastronome émérite.
Paris: Achille Faure Libraire-Editeur, 1866. Duodecimo, 180 pages. First edition. A collection of 311 culinary observations, with a culinary calendar. With the ex libris stamp of H.J. Grossi and a bookseller’s stamp to the rear paste down. Little bump to head of spine, otherwise a fine copy in contemporary green buckram. [Vicaire, Bitting (later edition)]. (Item #1646)
Price: $350.00
L'art d'accommoder les restes dédié aux petites fortunes, par un gastronome émérite. Anonymous.
7.
The Art of French Cookery.
London: Longman, Hurst, Rees, Orme, Brown and Green, 1824. Octavo, xv, 380 pages. First English edition of this important cookbook by "one of the most famous early nineteenth century Paris restaurateurs. ...Beauvilliers stands as the first and most easily recognized example of a restaurateur as a democratization of what had once been an aristocratic privilege." (Spang, The Invention of the Restaurant). André Simon called this book, "at the time of... (Item #3114)
Price: $1,000.00
8.
Clementine in the Kitchen. Vignette's by Henry Stalhut.
New York: Hastings House, Publishers / Gourmet Inc. 1943. Octavo, 228 pages. Illustrated throughout with line drawings by Henry Stalhut, and photographs by Samuel Chamberlain. First edition. The treasured compilation of recipes of the Burgundian 'peasant cook' of Samuel Chamberlain. Published in collaboration with Gourmet Magazine, where Chamberlain's stories of Clementine had been posted. Offset darkening to title page from newspaper article laid-in. Otherwise very good in publisher's blue cloth... (Item #2739)
Price: $100.00
Clementine in the Kitchen. Vignette's by Henry Stalhut. Phineas Beck, pseud. Samuel Chamberlain.
9.
Oeuvres de Berchoux. La Gastronomie, Poeme, suivi de poemes fugitives. Nouvelle edition, revue, corrigee et augmentee...
Paris: L.G. Michaud, Libraire-Editeur, 1829. Four volumes in two. Duodecimo, 226+210+216+216 pages. With four frontispiece engravings. A handsome early collection of the works of Berchoux, who is attributed with having popularized the word "gastronomy" with the first poem of this collection. Quarter green calf bindings, with gilt titled and decorated spines. Spines darkened, and some rubbing and edgewear to the boards, otherwise very good. Lord Westbury's copies, with his bookplate... (Item #2395)
Price: $350.00
10.
Art De Confectionner Les Fleurs Artificielles; Nouvelle edition orne de figures et dediee aux Dames.
Paris: Librarie Delarue, [1850]. Duodecimo, 272, [11] pages, with twenty-five numbered plates (some double-page), plus thirty-two supplemental plates lettered a-z and aa-ff. New edition. Date supplied via OCLC. A lovely small manual for the creation of sugar flowers, a pastime for genteel Victorian women. Some creasing to original printed wrappers at spine, and a bit of paper restoration to corners of wrapper, otherwise fine. In a later chemise and slipcase... (Item #4901)
Price: $350.00
11.
Paul Bocuse's French Cooking.
New York: Pantheon, 1977. Large quarto, 517 pages. First American Edition. A thorough overview of French cooking. While Bocuse is the perhaps the most well-known of the chefs who introduced nouvelle cuisine, his name has come to be synonymous with all of French cuisine. The most prestigious of culinary awards is named after him, and the Culinary Institute of America changed the name of its dining room from Escoffier to... (Item #4743)
Price: $250.00
12.
Paul Bocuse's French Cooking.
New York: Pantheon, 1977. Large quarto, 517 pages. First American Edition, second printing. A thorough overview of classic French cooking. While Bocuse is the perhaps the most well-known of the chefs who introduced nouvelle cuisine, his name has come to be synonymous with all of French cuisine. The most prestigious of culinary awards is named after him, and the Culinary Institute of America changed the name of its dining room... (Item #4744)
Price: $120.00
13.
Paris a Table.
Paris: Publié par J. Hetzel, 1846. Octavo, 184, iv pages. Illustrated by Bertall. First edition. A significant work of early nineteenth-century gastronomy, which, though small by comparison, stands alongside Brillat-Savarin and Dumas. The illustrator Bertall was one of the most prolific French illustrators of the nineteenth century, and a pioneering photographer. Small open tear to corner of page 37, with no loss to text, otherwise very good in dark brown... (Item #3741)
Price: $450.00
14.
Paris a Table.
Paris: Publié par J. Hetzel, 1846. Octavo, 184, iv pages. Illustrated by Bertall. First edition. A significant work of early nineteenth-century gastronomy, which, though small by comparison, stands alongside Brillat-Savarin and Dumas. The illustrator Bertall was one of the most prolific French illustrators of the nineteenth century, and a pioneering photographer. Very good or better in handsome green patterned paper over contemporary dark blue calf, spine decorated. With the bookplate... (Item #4927)
Price: $450.00
15.
Physiologie du gout, ou meditation de gastronomie transcendante; ouvrage theorique, historique et a l'ordre du jour, dedie aux gastronomie parisiens.
Paris: Sautelet et Cie. 1826. Two volumes, octavo, xiv, 390 & 449 pages. contemporary quarter calf and marbled boards Light wear at extremities, otherwise in very good condition. First edition of the most famous treatise on gastronomy. The Physiology of Taste was published in an edition of 500 copies, appearing only two months after the author's death. The book is a comprehensive philosophy of the palate and of the table... (Item #2363)
Price: $11,000.00
Physiologie du gout, ou meditation de gastronomie transcendante; ouvrage theorique, historique et a l'ordre du jour, dedie aux gastronomie parisiens. Jean Anthelme Brillat-Savarin.
16.
Physiologie Du Goût Ou Méditations De Gastronomie Transcendante Ouvrage théorique, historique, et à l’ordre du jour Dédié Aux Gastronomes Parisiens. Nouvelle édition précédée d’une notice.
Paris: E. Dentu, 1886. Small octavo, vii, 308 pages. Nouvelle Edition. Later, popular edition of the great classic of gastronomy. Some light foxing internally, End papers age-toned, and a bit brittle. Previous owner's ink inscription to preliminary blank. Publisher's printed tan cloth is edge worn and soiled. Good only. [Bitting 60-61; Cagle 98-102; Simon 253; Vicaire 117-121]. (Item #4768)
Price: $150.00
17.
One-page ALS.
1818. One-page ALS, eighteen lines in the hand of and signed by the great epicure and gastronome, Brillat-Savarin, the author of the magnificent Le Physiologie du Gout. Brillat-Savarin was a lawyer and politician, and this letter finds its origin in his legal work. The letter bears three stamps of the Loi de 1816, a tax instituted to restore credit to the state after the financial turmoil of the First Empire... (Item #2578)
Price: $1,200.00
One-page ALS. Brillat-Savarin, Jean-Anthelme.
18.
The Physiologie du Gout... Illustrée par Bertall, Précédee d'une notice biographique par Alp. Karr. Dessins de Bertall.
Paris: Furne et Cie, Libraires-Editeurs, 1864. Quarto, 458, [2] pages. Later edition, with the illustrations of Bertall, first issued thus in 1848. "The most famous book ever written about food and man's taste for it." Bertall's illustrations are witty and light handed, and appear here in full page plates as well as within the text. . Some light age-toning and foxing throughout. Bound in full vellum with gilt border, and... (Item #4882)
Price: $500.00
19.
The European Cookbook for American Homes. From Italy, Spain, Portugal & France.
New York: Farrar & Rinehart, 1936. Octavo, 400 pages. First edition. The second of the Browns' wonderful cookbooks. With individual section for each of the four countries considered. Very good in publisher's green cloth, in a near very good dust jacket, with a 1/4 inch chip from the front panel and a bit of edgewear. (Item #2150)
Price: $60.00
The European Cookbook for American Homes. From Italy, Spain, Portugal & France. Bob Brown, Rose, Cora.
20.
Groumandugi. Réflexions et souvenirs d'un gourmand Provençal.
Marseille: chez l’auteur, 1944-1949. Large quarto, xvii, 197 pages. 35 cm. Illustrations by Louis Jou. First edition. One of 1000 numbered copies on Auvergne pur chiffon made by Richard de Bas. One of the great works of Provencal cookery, from the great chef Maurice Brun of Marseille. An elaborate production, with signatures sewn, but unattached to the colorful printed wrappers. Decorated chemise somewhat worn, a bit of very light foxing... (Item #4757)
Price: $900.00
21.
Dictionnaire de cuisine et d' économie ménagère, à l'usage des maitres et maitresses de maison, fermiers, maitre d' hotel, chefs de cuisine, chefs d' office, restaurateurs, pâtissiers, marchands de comestible, confiseurs, distillateurs, etc.
Paris: Librairie Usuelle/Imprimerie de J.A. Boudon, 1836. Octavo, Iii, [1], 788 pages. Eleven plates (complete), plus illustrations in the text. First and only edition. An important and thorough encyclopedia of cuisine and kitchen management. Some light foxing and a bit of musty odor, but a much nicer copy than is usually encountered, in black half calf, with marbled boards. [Bitting 69; Simon BG 270; Vicaire 132]. (Item #4751)
Price: $750.00
22.
The Home Book of French Cookery.
New York: Doubleday & Company, Inc. 1950. Small octavo, 278 pages. First edition. A recipe book of traditional French cooking, from the French wife of the British consul in Calais. The recipes are distinctly northern French. Fine in a slightly sun faded dust jacket. (Item #2762)
Price: $70.00
The Home Book of French Cookery. Mme. Germaine Carter.
23.
Le Vin. Procédés Modernes, de Préparation, d'Amélioration et de Conservation. Septieme Edition, Revue et Corrigee.
Paris: Librairie Hachette, 1925. Small octavo, 248 pages + ads. Illustrated. Small technical manual of wine production, with images in text of winemaking equipment of the era. Some age toning to the text block, otherwise near very good, in printed gray paper covered boards, over green cloth spine with paper label. Some general rubbing and wear, otherwise near very good. (Item #3784)
Price: $45.00
24.
From Julia Child's Kitchen.
London: Jonathan Cape Limited, 1978. Thick large octavo, 640 pages. First British Edition. A useful guide to more precise cooking, filled with recipes which are supplemented with advice on buying the ingredients, storing the foods, and making the most of your cooking. A very good or better, nice clean and tight copy of the unusual British first edition, in a clipped dust jacket, with a neat closed tear to the... (Item #3163)
Price: $350.00
From Julia Child's Kitchen. Julia Child.
25.
Mastering the Art of French Cooking (vol. 2 only).
New York: Alfred A. Knopf, 1970. Quarto, 555, liv pages. First edition, first printing of the second volume of Julia Child's classic work, published nine years after the first volume. For this second work, Julia was joined by Simone Beck only. The book is in very good condition, in original publisher's cloth. The dust jacket has some age-toning to the spine and rear panel as well, red-titling to spine now... (Item #5219)
Price: $150.00
Mastering the Art of French Cooking (vol. 2 only). Julia Child, Simone Beck.


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