Herbert colonel kenney (36 résultats)

Etat : Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. .…

Paperback. Etat : Very Good. Colonel Wyvern, stationed with the army in Madras during the height of British imperial rule, opened a cookery school upon his return to England and was a passionate enthusiast for both European and Indian cuisine. In these vivid, common-sense and entertaining writings, he gives advice on re-creating French classics in the steaming heat; describes tiffin parties and cooking while at camp; and laments the declining popularity of curry in the Raj, providing foolproof recipes for curry powder, tamarind chutney, korma and 'mulligatunny' soup. With devotees including Elizabeth David, Wyvern's unique brand of anglo-Indian cookery is still reflected in the way we eat today. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. …

Etat : Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee.

Etat : Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Paperback. Etat : Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Etat : Used; Good. ***Simply Brit*** Welcome to our online used book store, where affordability meets great quality. Dive into a world of captivating reads without breaking the bank. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there is something for every literary palate. All orders are shipped within 24 hours and our lightning fast-delivery within 48 hours coupled with our prompt customer service ensures a smooth journey from ordering to delivery. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality.…

Paperback. Etat : new. Paperback. 'Wyvern' was a colonel in the Indian Army, long resident in Madras, who whiled away his spare time writing about cookery in the "Madras Athenaeum" and "Daily News". The upshot of his interesting hobby was this book, which set out to instruct the memsahibs of the day in the best ways to cope with Indian kitchen staff and cooking arrangements and in how to produce decent English and French food with local ingredients and imported supplies. It is a fascinating hybrid, for it tells the modern reader a great deal about Anglo-Indian cookery and gives a matchless description of Victorian haute cuisine. There is possibly no better introduction to good cookery than this book. So talented a teacher was 'Wyvern' that eventually he came home to Britain and set up a cookery school in London. His subsequent books, most notably "Commonsense Cookery", were also models of their type, though in many respects never improved on his first attempt published here.Leslie Forbes has contributed a bravura introduction. She has herself travelled widely in India and wrote an excellent book on Indian cookery as well as a highly regarded radio series on the topic.The chapters cover every aspect of the kitchen, from the cook and his management, the store-room, and the batterie de cuisine, to all dishes suitable for dainty dining, as well as excellent chapters on 'Our Curries', 'Camp Cookery' and 'Our Kitchens in India'. There are extensive model menus for parties of six or eight people, or for 'Little Home Dinners'.Elizabeth David once said of this book: 'I should recommend anyone with a taste for Victorian gastronomic literature to snap him up.His recipes are so meticulous and clear, that the absolute beginner could follow them, yet at the same time he has much to teach the experienced cook'. Covers various aspects of the kitchen, from the cook and his management, the store-room, and the batterie de cuisine, to dishes suitable for dainty dining. This book contains chapters on 'Our Curries', 'Camp Cookery' and 'Our Kitchens in India'. It includes model menus for parties of six or eight people, or for 'Little Home Dinners'. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Etat : New.

Etat : New.

Paperback. Etat : Used; Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books.

Paperback. Etat : Used; Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books.

Etat : New.

Etat : New.

Etat : New.

Etat : New.

Etat : New.

Etat : New.

Paperback. Etat : new. Paperback. 'Wyvern' was a colonel in the Indian Army, long resident in Madras, who whiled away his spare time writing about cookery in the "Madras Athenaeum" and "Daily News". The upshot of his interesting hobby was this book, which set out to instruct the memsahibs of the day in the best ways to cope with Indian kitchen staff and cooking arrangements and in how to produce decent English and French food with local ingredients and imported supplies. It is a fascinating hybrid, for it tells the modern reader a great deal about Anglo-Indian cookery and gives a matchless description of Victorian haute cuisine. There is possibly no better introduction to good cookery than this book. So talented a teacher was 'Wyvern' that eventually he came home to Britain and set up a cookery school in London. His subsequent books, most notably "Commonsense Cookery", were also models of their type, though in many respects never improved on his first attempt published here.Leslie Forbes has contributed a bravura introduction. She has herself travelled widely in India and wrote an excellent book on Indian cookery as well as a highly regarded radio series on the topic.The chapters cover every aspect of the kitchen, from the cook and his management, the store-room, and the batterie de cuisine, to all dishes suitable for dainty dining, as well as excellent chapters on 'Our Curries', 'Camp Cookery' and 'Our Kitchens in India'. There are extensive model menus for parties of six or eight people, or for 'Little Home Dinners'.Elizabeth David once said of this book: 'I should recommend anyone with a taste for Victorian gastronomic literature to snap him up.His recipes are so meticulous and clear, that the absolute beginner could follow them, yet at the same time he has much to teach the experienced cook'. Covers various aspects of the kitchen, from the cook and his management, the store-room, and the batterie de cuisine, to dishes suitable for dainty dining. This book contains chapters on 'Our Curries', 'Camp Cookery' and 'Our Kitchens in India'. It includes model menus for parties of six or eight people, or for 'Little Home Dinners'. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Hardcover. Etat : VG. 1st Edition. xiv, 434pp, index, illustrated with historical photographs, very clean and bright, unmarked inside and out, signed at title-page by author below printed name; as-issued without a dust jacket. Greenup County, Kentucky, home of KY author and educator Jesse Stuart. Chapter / sections include Native Americans, by Nicholls, Establishment of state and county government, by Nicholls, Transportation, by Nicholls, Aviation History of Greenup County, by Martin, The African-American Experience, by Nicholls, History of Religion, Communities: Oldtown, North Fork, Laurel, Frasure, by Kathleen Virgin-Kenney, History of the City of Greenup, by Nicholls, Weddings in Greenup, by Dunn & Roe, History of Argillite, by Harris, The History of Hunnewell, by Thomas, City of Russell History, by Nicholls, History of South Shore, Nicholls, Raceland / Worthington, Sammons, History of Wurtland, by Stafford & Nicholls, Camp Swigert, by Stafford, The City of Flatwoods, by Byrne, War, by Piatt, Byrne, and Nicholls, Industrial Development, by Peterson, Whitt, and Penkava, Education, by Webb, Sports, by Piatt, Fish and Wildlife, by Soc Clay, and Greenup County Authors, by Gifford. Signed by Author(s). …

Hardcover. Etat : Fair. No Jacket. c.1894 This is a worn copy presented without a wrapper in illustrated boards.156pp plus catalogue. There is a couple of foxing marks and (what looks like) a pen mark to the page edges. Aside from this and the rough-looking cover, this is an otherwise clean and tight copy.…

Paperback. Etat : New.

Cloth. Etat : Very Good. An uncommon cookery book detailing a wide range of breakfast ideas. A breakfast cookery book, penned by Arthur Robert Kenney-Herbert, who wrote articles on Anglo-Indian cooking using the pen-name "Wyvern".Kenney-Herbert also notably penned a vegetarian cookery book, though he didn't adhere to the diet himself.In original red pictorial boards, and featuring several illustrated monochrome advertisements to endpapers. Bound in original red pictorial boards. Externally, smart. Book has a backwards lean. Mild rubbing to extremities. Mild marks to boards. Front hinge slightly starting, but firm. Slight age toning to endpapers. Internally, firmly bound. Pages generally bright and clean, with the odd spot. Slight spotting to text block edges. Multiple ink inscriptions to title page. Small tide mark to title page and approx. 5 pages. Very Good. None (illustrateur). book.…

Decorative Boards. Etat : Good. 188, [4] pp., (varnished?) burgundy boards with red lettering and decorative device to front board. Label removed from spine and tape marks to 64-65 pp and at the bottom of a few other leaves. Bookplate of Salem Public Library from a Mrs Thomas Hunt to paste-down. Illustrated adverts to front and rear endpapers. Light foxing to prelims and first few leaves, but otherwise clean. Boards marked and some rubbing/bumping to extremities. A collection of French dinner menus for parties of 4 with the season and instructions. 16mo. …

Hardcover. Etat : Very Good. Hardback Stated to be Cheap Edition. Very good condition, text very clean, decorated top board, worn cloth boards, slightly worn spine. |Front hinge loose, very light foxing to prelims. No signs of previous ownership. (Book ref. 7487).

Cloth. Etat : Very Good. A vanishingly scarce, revised and enlarged second impression of Colonel A.R. Kenney-Herbert"s practical guide offering structured recipes, full menus, and guidance, accompanied by eight plate illustrations. In the publisher's original cloth binding.This volume is a revised and enlarged edition, and the second impression of this work.This is a practical recipe book by Colonel A. R. Kenney-Herbert (pseudonym, Wyvern), offering a clearly structured collection of recipes, advice and detailed menus for a variety of occasions, aimed at English households.This volume includes 8 monochrome plate illustrations, including a frontispiece, of kitchen tools and equipment. Collated, complete.20 pages of the publisher's advertisements to rear.This work provides a vast array of recipes covering: soups, meats, fish, curries, luncheons, vegetables, salad, puddings, and more, as well as twenty full menus, plus advice on costing, utensils, and serving. In the publisher's original cloth binding. Externally, very smart. Slight rubbing and bumping to extremities and spine. Two white paint marks to head of spine and lower spine at the joint. One or two very slight handling marks to boards. Previous owner's inscription to front free endpaper. Bookplate from "Martin & Pamela Finch: Exlibris Gastronomique". Rear hinge very slightly cracked, with binding materials very slightly exposed. Internally, firmly bound. Pages bright and clean if slightly age toned. One or two spots and handling marks, heavier to fore edge and first and last few leaves. Very Good. Various (illustrateur). book.…

Hardcover. Etat : Near Fine. Hardback fourth impression in near fine condition. No dust jacket, faded spine, appears unread. Decorated top board. Former owner's signature on front free endpaper. (Book ref. 7488).

mass_market. Etat : Gut. 96 Seiten; Artikel stammt aus Nichtraucherhaushalt! I14464 Sprache: Deutsch Gewicht in Gramm: 500.

Hardcover. Etat : Very Good. Hardback in very good condition, decorated top board, green slightly worn cloth boards , worn spine. Replacement front end papers. Previous owner's signature on title page. 32 page catalogue dated 1894 bound in at rear. (Book ref. 7356).

Hardcover. Etat : Near Fine. Hardback 1903 edition in near fine condition, decorated top board, red cloth boards ,faded spine. No signs of previous ownership. 32 page catalogue dated May 1903 bound in at rear. (Book ref. 7355).

Hard. Revised and Enlarged Edition. Brigadier-General Arthur Robert Kenney-Herbert (1840-1916) was a British soldier who served in the British Indian Army, and wrote on cooking.He was the son of the Rev. Arthur Robert Kenney (1805-1884), son of Arthur Henry Kenney and rector of Bourton-on-Dunsmore, and his wife Mary Louise Palmer. Rev. Arthur Robert Kenney changed his name in later life to Arthur Robert Kenney-Herbert, his mother, Mary Lusinda, being daughter of Robert Herbert, of that family of Castle Island, a branch of that of Muckross, County Kerry, where the Herbert family, originally from Wales, had been settled since the 1600s. Of this family were the Anglo-Irish politician Henry Arthur Herbert, whose namesake grandson was also a politician, and the Royal Navy officer Thomas Herbert.Kenney-Herbert entered Rugby School in 1855 as Arthur Robert Kenney. He served in the Indian Army from age 19. A cornet in 1859, he served in the Madras Cavalry, having arrived in India on 31 October of that year. He reached the rank of major in 1875, at this rank serving as deputy assistant quartermaster general at Madras until 1881, then as military secretary to the governor of Madras from 1881 to 1884. In 1885, he was promoted to lieutenant-colonel in the Madras Cavalry. He retired in 1892 with the rank of colonel. He died on 5 March 1916 at 19a Sinclair Gardens, West Kensington, London.Kenney-Herbert wrote regular articles about Indian cookery for The Madras Mail, Madras Atheneum and The Daily News, using the pen-name Wyvern. These were collected and published in 1878 as Culinary Jottings for Madras, Or, A Treatise in Thirty Chapters on Reformed Cookery for Anglo-Indian Exiles, which went through seven editions. Upon retiring from the army and returning to England, he started a cookery school - the Common-sense Cookery Association - in June 1894. Its premises were at 17 Sloane Street in London.Kenney-Herbert was not a vegetarian, but he did author the cookbook Vegetarian and Simple Diet in 1904. The book espouses ovo-lacto vegetarian recipes. It was positively reviewed in The Lancet journal, which noted that "we are glad to welcome the appearance of a book which will teach householders that appetizing dishes can be made from vegetables with the aid of eggs and milk products."A good copy but the spine is a little loose. Food Books. …