![Item #3533 [FISH] LE POISSON D'ÉTANG; 150 recettes pratiques par le Maître Cuisinier Philéas...](/pictures/thumb/3533.jpg?v=1679075524)
Paris: L'Union, c. 1935. Wraps. 135 pages. 23.5 x 16 cm. Title translation: Fish Pond - this work was composed by the NATIONAL UNION OF PONDS TRADE UNIONS and edited by THE NATIONAL LIVESTOCK COMMITTEE. 150 Recipes by Master Chef Philéas Gilbert. Intriguing publication focusing on the fish farming industry..... More
Paris: Éditions Robert Laffont, 1984. Hardcover. 391 Pages. 25 x 16 cm. Witzigmann and his restaurant Aubergine, were the first restaurant in Germany to be awarded the much-coveted three stars from Michelin. Recognized as Germany's greatest chef, he brings the rigor of Germany and the taste of Austria together all..... More
Paris: Robert Laffont, 1986. Hardcover. 367 pages. 25 x 16 cm. Presentation copy, signed by the author on the half title page. Marc Meneau (1943-2020) was the three star chef at LEspérance - a lovely country side of Bourgogne (Burgundy). A creative, innovative, and sublime cuisine. Text in French. Illustrated..... More
Paris: Éditions Robert Laffont, 1982. Hardcover. 354 pages. 25 x 16 cm. Recipes by Fredy Girardet, one of the greatest cooks of our time. More than one hundred and fifty recipes, marvels of imagination - textures and flavors always in perfect harmony. Easily explained and precisely written. Illustrations by Julien..... More
Paris: Robert Laffont, 1992. Hardcover. 293 pages. 25 x 16 cm. A collection of original recipes capturing the essence of Claude Peyrot's celebrated Paris restaurant, Vivarois. Peyrot combines the rustic and the refined, giving the reader the experience of both his sensitivity towards the palate while using genuine ingredients. Illustrated..... More
Paris: 1997. Hardcover. 293 pages. 25 x 16 cm. Text in French. A treasure trove of recipes created to guide amateurs through the stripped-down prepartions of this "new cuisine". The Chef Michel Guérard is known as the founder of nouvelle cuisine and creator of cuisine minceur, or slimming food. Guérard..... More
Paris: Robert Laffont, 1986. Hardcover. 367 pages. 25 x 16 cm. Marc Meneau (1943-2020) was the three star chef at LEspérance - a lovely country side of Bourgogne (Burgundy). A creative, innovative, and sublime cuisine. Text in French. Illustrated with color photos. Interior crisp and clean, covers lightly soiled. More
Palermo: Legatoria Industriale Siciliana, 1988. Cardboard covers. 227 pages + glossary & index. 25 x 17 cm. Text in Italian & English, and regional dialect. Preface by Enrico Vaime. Cover illustration by Rodo Santoro. Interior illustrations by Piero Gauli. Illustrated throughout. Recipes for sauces, soups, polenta, pasta, fish, meat, poultry..... More
New York: Ives Washburn, Inc., 1952. First Edition. Spiral_bound. 63 pages. 21.5 x 14 cm. Prior to their collaboration with Julia Child & the smash hit Mastering The Art of French Cooking, Bertholle & Beck published this cookbook, hoping to bring French cooking to the States. Drawings by Otto Fried..... More
New York: The Success Company, 1909. Hardcover. 2 Vols. in one. 744 pages, 280 pages. 23 x 15 cm. Two "How To" books filled with advice for the early homemaker. Marbled edges, light foxing. Boards rubbed at edges. More
Paris: PLON, 1964. Oliver, Michel. Hardcover. Unpaginated. Forty-five elegantly simple recipes. Text in French. An amusing and artistic children's cookbook filled with entertaining illustrations and yummy recipes such as: Madeleines, Crepes, Gateau Au Chocolat and many, many more. Interior crisp and clean, cover. More
New York: Random House, 1965. Oliver, Michel. Hardcover. Unpaginated. Text in French and English. English translation by Charlotte Turgeon. An amusing and artistic children's cookbook filled with entertaining illustrations and yummy recipes such as: Croque-Monsieur, Soufflé au Fromage, Bananes fondues, and many, many more. The preface by Jean Cocteau is..... More
New York: M. Barrows & Company, Inc., 1944. Second Printing. Hardcover. 128 pages. A compact, easy-to-handle volume that tells you all you need to know about mixing and stirring. Glasses and equipment illustrated in black and white plus a small section on canapés and hors d'oeuvre to go along with..... More
New York: Pynson Printers, 1924. Revised Edition. Hardcover. 38 pages. 16.5 x 13 cm. Copy 429 of 1524. A fine 18th-century style reproduction. The "Squire" published twelve recipes for toddies in 1784. Years later, his descendant, Noble Foster Hoggson, found a cache of his letters and documents in the attic..... More
New York: McGraw-Hill Publishing Company, 1989. Hardcover. 227 pages. 23.5 x 16 cm. There is no hotter cuisine, no food more aromatic and vivid, than the cooking of Sri Lanka. From its sambols (hot accompaniments) to its curries (which come in white, red and black), this attractive, delicious, and unusual..... More
New York: George H. Doran Company, 1919. Johnson, Herbert. Hardcover. 64 pages. 19 x 13 cm. A journalist's humorous account of dining during wartime rationing in France and England. Illustrations by Cartoonist, Herbert Johnson of the Saturday Evening Post. Entertaining illustration of lady liberty on end papers. Interior lightly toned..... More
New York: Farrar, Strous and Giroux, 1973. First American Edition. Hardcover. 506 pages. 26 x 18 cm. Robert Courtine (1910-1988), a wonderful storyteller and gourmet, wrote a column called "the Pleasures of the Table" for the Paris Newspaper Le Monde. This delightful cookbook is profusely illustrated with a selection of..... More
New York: Harper & Brothers, 1954. Rose, Sir Francis. First American Edition, 1st Printing. Hardcover. 288 pages. 21.5 x 14.5 cm. Born is San Francisco in 1877, Toklas made her way to France after the 1906 Earthquake. Toklas arrived in Paris in 1907 and immediately met Gertrude Stein - they..... More