cuisine (Plus de 2 900 résultats)

Hardcover. Etat : new. Hardcover. This two-volume encyclopedia profiles the contemporary culture and society of every country in Europe. Each country receives a chapter encompassing such topics as religion, lifestyle and leisure, standard of living, cuisine, gender roles, relationships, dress, music, visual arts, and architecture.This authoritative and comprehensive encyclopedia provides readers with richly detailed entries on the 45 nations that comprise modern Europe. Each country profile looks at elements of contemporary life related to family and work, including popular pastimes, customs, beliefs, and attitudes. Students can make cross-cultural comparisonsfor instance, a student could compare social customs in Denmark with those in Norway, compare Greeces cuisine with that of Italy, and contrast the architecture of Paris with Amsterdam and Barcelona.Culture and society are changing in each region and nation of Europe due to many political and economic forces, both inside and outside of each nation's borders. This encyclopedia considers many of the transformations connected to globalization, as well as traditions that still hold strong, to provide a complete assessment of the processes that make European societies and cultures distinctive. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Hardcover. Etat : New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.HardCover. Pub Date :2011-06 Pages: 627 Publisher: Chinese dining Yearbook Press the Chinese dining Yearbook 2010 is in charge of the China Chamber of Commerce. the China Cuisine Association informative book. whose purpose is the comprehensive. systematic. accurate. and timely reflect the historical process of the development of China's food and beverage industry to promote the culinary culture of the motherland. prosperity and catering market. accelerate the healthy development of the food and beverage industry. to improve the level of cooking skills. to deepen cooking diet scientific research. provide services to improve enterprise management level. and strive to comprehensive information accurate overall specification text concise. focus on practicality. readability and continuity. The dining Yearbook predecessor was founded by the Ministry of Commerce in 1993 and is in charge of sponsored Chinese diet Yearbook; renamed to its present name in 2002. by the head of the China Chamber of Commerce hosted; 2009 organizers changed to the China Cuisine Association . 2010 to 2011 edition of the Yearbook of focus reflects the development of the food and beverage industry in China in 2009 and 2010. In view of the publication time interval longer part of the column. select a collection of food and beverage industry in China in 2008. Fourth. the yearbook of the 2010 to 2011 version of specifically the text. Summary. local food and beverage industry. brand building. thematic report. related industries. statistical data. policy regulations and standards. 10 parts. Memorabilia '. Hong Kong. Macao and Taiwan regions and international food and beverage industry. Generally divided into category. columns. entries three levels. the entry form of the basic literature. in addition to articles (essays. papers. reports). policies and regulations. charts. etc. All presentation of units listed at the end of the text before or text. The Yearbook of the manuscript. data are audited by the relevant units. caliber statistics in society as a whole in order to prevail the data published by the National Bureau of Statistics data released by the department caliber statistics relevant departments shall prevail. the local statistics caliber to regions The announcement of the data subject. The development of national food and beverage industry and the statistics do not include Hong Kong. Macao Special Administrative Region and Taiwan Province. Version of the editing and publishing the work of the yearbook from 2010 to 2011 under the leadership of the China Cuisine Association. and undertaken by the Expert Working Committee of the China Cuisine Association and the Chinese food and beverage Yearbook Press. The China Cuisine Association and the Professional Committee of the editing and publishing of the yearbook provides a great help to the provinces. autonomous regions and municipalities directly under the Central Association of cooking (catering) directly involved in editing and publishing the work. In addition. the publication of the yearbook has been the support and assistance of the National Bureau of relevant ministries and around the cooking (catering) Association. would like to express our thanks! Inevitable defects and omissions in the contents of the journal experience and editorial standards limit Your feedback.Four Satisfaction guaranteed,or money back.

Hardcover. Etat : New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.HardCover. Pub Date :2011-06 Pages: 627 Publisher: Chinese dining Yearbook Press the Chinese dining Yearbook 2010 is in charge of the China Chamber of Commerce. the China Cuisine Association informative book. whose purpose is the comprehensive. systematic. accurate. and timely reflect the historical process of the development of China's food and beverage industry to promote the culinary culture of the motherland. prosperity and catering market. accelerate the healthy development of the food and beverage industry. to improve the level of cooking skills. to deepen cooking diet scientific research. provide services to improve enterprise management level. and strive to comprehensive information accurate overall specification text concise. focus on practicality. readability and continuity. The dining Yearbook predecessor was founded by the Ministry of Commerce in 1993 and is in charge of sponsored Chinese diet Yearbook; renamed to its present name in 2002. by the head of the China Chamber of Commerce hosted; 2009 organizers changed to the China Cuisine Association . 2010 to 2011 edition of the Yearbook of focus reflects the development of the food and beverage industry in China in 2009 and 2010. In view of the publication time interval longer part of the column. select a collection of food and beverage industry in China in 2008. Fourth. the yearbook of the 2010 to 2011 version of specifically the text. Summary. local food and beverage industry. brand building. thematic report. related industries. statistical data. policy regulations and standards. 10 parts. Memorabilia '. Hong Kong. Macao and Taiwan regions and international food and beverage industry. Generally divided into category. columns. entries three levels. the entry form of the basic literature. in addition to articles (essays. papers. reports). policies and regulations. charts. etc. All presentation of units listed at the end of the text before or text. The Yearbook of the manuscript. data are audited by the relevant units. caliber statistics in society as a whole in order to prevail the data published by the National Bureau of Statistics data released by the department caliber statistics relevant departments shall prevail. the local statistics caliber to regions The announcement of the data subject. The development of national food and beverage industry and the statistics do not include Hong Kong. Macao Special Administrative Region and Taiwan Province. Version of the editing and publishing the work of the yearbook from 2010 to 2011 under the leadership of the China Cuisine Association. and undertaken by the Expert Working Committee of the China Cuisine Association and the Chinese food and beverage Yearbook Press. The China Cuisine Association and the Professional Committee of the editing and publishing of the yearbook provides a great help to the provinces. autonomous regions and municipalities directly under the Central Association of cooking (catering) directly involved in editing and publishing the work. In addition. the publication of the yearbook has been the support and assistance of the National Bureau of relevant ministries and around the cooking (catering) Association. would like to express our thanks! Inevitable defects and omissions in the contents of the journal experience and editorial standards limit Your feedback.Four Satisfaction guaranteed,or money back.

Hardcover. Etat : New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.HardCover. Pub Date :2011-06 Pages: 627 Publisher: Chinese dining Yearbook Press the Chinese dining Yearbook 2010 is in charge of the China Chamber of Commerce. the China Cuisine Association informative book. whose purpose is the comprehensive. systematic. accurate. and timely reflect the historical process of the development of China's food and beverage industry to promote the culinary culture of the motherland. prosperity and catering market. accelerate the healthy development of the food and beverage industry. to improve the level of cooking skills. to deepen cooking diet scientific research. provide services to improve enterprise management level. and strive to comprehensive information accurate overall specification text concise. focus on practicality. readability and continuity. The dining Yearbook predecessor was founded by the Ministry of Commerce in 1993 and is in charge of sponsored Chinese diet Yearbook; renamed to its present name in 2002. by the head of the China Chamber of Commerce hosted; 2009 organizers changed to the China Cuisine Association . 2010 to 2011 edition of the Yearbook of focus reflects the development of the food and beverage industry in China in 2009 and 2010. In view of the publication time interval longer part of the column. select a collection of food and beverage industry in China in 2008. Fourth. the yearbook of the 2010 to 2011 version of specifically the text. Summary. local food and beverage industry. brand building. thematic report. related industries. statistical data. policy regulations and standards. 10 parts. Memorabilia '. Hong Kong. Macao and Taiwan regions and international food and beverage industry. Generally divided into category. columns. entries three levels. the entry form of the basic literature. in addition to articles (essays. papers. reports). policies and regulations. charts. etc. All presentation of units listed at the end of the text before or text. The Yearbook of the manuscript. data are audited by the relevant units. caliber statistics in society as a whole in order to prevail the data published by the National Bureau of Statistics data released by the department caliber statistics relevant departments shall prevail. the local statistics caliber to regions The announcement of the data subject. The development of national food and beverage industry and the statistics do not include Hong Kong. Macao Special Administrative Region and Taiwan Province. Version of the editing and publishing the work of the yearbook from 2010 to 2011 under the leadership of the China Cuisine Association. and undertaken by the Expert Working Committee of the China Cuisine Association and the Chinese food and beverage Yearbook Press. The China Cuisine Association and the Professional Committee of the editing and publishing of the yearbook provides a great help to the provinces. autonomous regions and municipalities directly under the Central Association of cooking (catering) directly involved in editing and publishing the work. In addition. the publication of the yearbook has been the support and assistance of the National Bureau of relevant ministries and around the cooking (catering) Association. would like to express our thanks! Inevitable defects and omissions in the contents of the journal experience and editorial standards limit Your feedback.Four Satisfaction guaranteed,or money back.

Hardcover. Etat : New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.HardCover. Pub Date :2011-06 Pages: 627 Publisher: Chinese dining Yearbook Press the Chinese dining Yearbook 2010 is in charge of the China Chamber of Commerce. the China Cuisine Association informative book. whose purpose is the comprehensive. systematic. accurate. and timely reflect the historical process of the development of China's food and beverage industry to promote the culinary culture of the motherland. prosperity and catering market. accelerate the healthy development of the food and beverage industry. to improve the level of cooking skills. to deepen cooking diet scientific research. provide services to improve enterprise management level. and strive to comprehensive information accurate overall specification text concise. focus on practicality. readability and continuity. The dining Yearbook predecessor was founded by the Ministry of Commerce in 1993 and is in charge of sponsored Chinese diet Yearbook; renamed to its present name in 2002. by the head of the China Chamber of Commerce hosted; 2009 organizers changed to the China Cuisine Association . 2010 to 2011 edition of the Yearbook of focus reflects the development of the food and beverage industry in China in 2009 and 2010. In view of the publication time interval longer part of the column. select a collection of food and beverage industry in China in 2008. Fourth. the yearbook of the 2010 to 2011 version of specifically the text. Summary. local food and beverage industry. brand building. thematic report. related industries. statistical data. policy regulations and standards. 10 parts. Memorabilia '. Hong Kong. Macao and Taiwan regions and international food and beverage industry. Generally divided into category. columns. entries three levels. the entry form of the basic literature. in addition to articles (essays. papers. reports). policies and regulations. charts. etc. All presentation of units listed at the end of the text before or text. The Yearbook of the manuscript. data are audited by the relevant units. caliber statistics in society as a whole in order to prevail the data published by the National Bureau of Statistics data released by the department caliber statistics relevant departments shall prevail. the local statistics caliber to regions The announcement of the data subject. The development of national food and beverage industry and the statistics do not include Hong Kong. Macao Special Administrative Region and Taiwan Province. Version of the editing and publishing the work of the yearbook from 2010 to 2011 under the leadership of the China Cuisine Association. and undertaken by the Expert Working Committee of the China Cuisine Association and the Chinese food and beverage Yearbook Press. The China Cuisine Association and the Professional Committee of the editing and publishing of the yearbook provides a great help to the provinces. autonomous regions and municipalities directly under the Central Association of cooking (catering) directly involved in editing and publishing the work. In addition. the publication of the yearbook has been the support and assistance of the National Bureau of relevant ministries and around the cooking (catering) Association. would like to express our thanks! Inevitable defects and omissions in the contents of the journal experience and editorial standards limit Your feedback.Four Satisfaction guaranteed,or money back.

Etat : New.

Hardcover. Etat : new. Hardcover. Modernist Pizza is the definitive guide to the world's most popular food. Created by the team that published the critically acclaimed Modernist Cuisine: The Art and Science of Cooking and Modernist Bread, this groundbreaking set is the culmination of exhaustive research, travel, and experiments to collect and advance the world's knowledge of pizza.Authors Nathan Myhrvold and Francisco Migoya share practical tips and innovative techniques, which are the outcome of hundreds of tests and experiments. Spanning 1,708 pages, including three volumes plus a recipe manual, Modernist Pizza is much more than a cookbook: it's an indispensable resource for anyone who not only loves to eat pizza but is also interested in the science, stories, cultures, and history behind it.Each gorgeously illustrated chapter examines a different aspect of pizza, from its history and top travel destinations to dough, sauce, cheese, toppings, equipment, and more. Housed in a red stainless-steel case, Modernist Pizza contains over 1,000 traditional and avant-garde recipes to make pizza from around the globe, each carefully developed with both professional and home pizzaioli in mind. Modernist Pizza will provide you with the tools to evolve your craft, invent, and make sublime creations. There's never been a better time to make pizza. The definitive book for all pizza lovers. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hard Cover. Etat : New. First Edition: First Printing. 1,280 pages: 8.75 x 11.25 in.: 14.6: KB#007644: No Jacket As Issued. BRAND NEW. Boards and pages are clean, unmarked, brightly colored, tightly bound and sharp cornered. Each volume is 8.75 x 11.25 in., with a total of 1,280 pages. Scarce, Out Of Print, Book. Content Volumes include: Vol. 1: Acid Indigestion to Calcium * Vol. 2: Calories to Energy Drinks * Vol. 3: Enzymes to Gout * Vol. 4: Grains to Legumes * Vol. 5: Lifespan, Human to Pesticides * Vol. 6: Phytonutrients to Soul Food * Vol. 7: Soup to Yogurt * Vol. 8: Indexes. "The 225 entries cover cooking and eating, cuisines, and foods and health, and are accompanied by sidebars, recipes, tables, and well-chosen and -captioned photographs. There are also entries on cultural and social aspects such as diet fads, fashion, and religion and food. Many entries relate to the production and business of what we eat and a number of articles discuss weight and weight-loss topics. An introduction provides an overview of each of these general themes, and the last volume closes with a comprehensive index and appendixes that provide nutritional data and both U.S. and international statistics, and an extensive list of print and Web resources for further research. Students who come to the encyclopedia in search of information for assignments will be drawn in by the accessible format and well-written entries." This is a heavy book set, but price INCLUDES FULL EXTRA COST of Media Delivery; however USPS Priority would incur additional charge due to weight.

Etat : Fine. The book is in fine condition.

Etat : Fine. Number of books: 2 books.

J Rothschild éditeur, 1876. In-4 relié demi chagrin bleu nuit, dos à caissons ornés à motifs dorés, titre doré. 1 ff blanc, faux-titre, titre, 438 pages et 60 planches couleurs en chromolithographies dessinées d'après nature par A.D. Cordier à divers sujets, dont une en frontispcie sous serpentes. Quatrième édition revue et augmentée. Bel exemplaire Livres.

No binding. Etat : Good. ONDE SE ENSINA PELO METHODO mais facil, e mais breve o modo de se prepararem varios manjares, tanto de carne, como de peixe: Mariscos, legumes, ovos, lacticinios: Varias qualidades de massas para pães, empadas, tortas, timbales, pasteis, bolos, e outros pratos de entre-meio: Varias receitas de caldos para differentes sopas: Caldos para doentes, e hum caldo portativo para viagens longas. Com huma observação sobre algumas frutas; o tempo de se colherem; tanto para se comerem na sobremeza, como para doces, e se conservarem para o Inverno. DADO A? LUZ Por LUCAS RIGAUD, Hum dos Chefes da Cozinha de Suas Magestades Fidelíssimas, &c. Quarta Edição correcta, e emendada. LISBOA M. DCCC. VII. [1807]. Na Typografia Lacerdina. Com licença da Mesa de Desembargo do Paço. Vende-se na Loja de Paulo Martin, e filhos Mercadores de Livros defronte do Chafariz do Loreto. N. 6. In 8.º de 15x9,5 cm. Com [iv], 459 págs. Desencadernado, empastado e cosido, com o corte das folhas mosqueado de azul. Exemplar com leves manchas de humidade no canto das primeiras e das últimas folhas. Tem pequenos rasgos no pé de algumas folhas, afetando as últimas linhas, nomeadamente nas que contêm as páginas 5/6, 11/12, 21/22, 27/28, 37/38. Apresenta ainda picos de traça desde a página 225 até à 372, atingindo o texto a partir da 353, mas sem condicionar a leitura. Publicado em Lisboa no ano de 1780, o Cozinheiro Moderno de Lucas Rigaud foi a segunda obra de teor culinário a ser impressa em território português. Elaborada, segundo o autor, como antítese da Arte de Cozinha de Domingos Rodrigues, tentou estabelecer na sociedade portuguesa do final de Setecentos um novo modelo de gosto e cozinha. Certamente inspirado pela fama alcançada pelo seu companheiro de profissão, Lucas Rigaud faria uma obra à imagem e semelhança do Le Cuisinier Moderne de Vincent La Chappelle, com o claro intuito de introduzir definitivamente a nouvelle cuisine francesa em Portugal, bem como toda a variedade de receitas estrangeiras que a caracterizava. Das 715 receitas apresentadas, onde 146 são assinaladas como preparações ?à moda? de determinado país, região ou personalidade, inclui 14 receitas de pratos ?à Portuguesa? e cuja análise permite, em certa medida, conhecer e compreender a persistência de determinadas práticas alimentares, de origens recuadas, e que compõem o que hoje podemos denominar de identidade alimentar portuguesa. Não utilizava o gengibre, cominhos, anis ou açafrão nas suas receitas, advogando que os alimentos deveriam ter o seu gosto ?natural? Em substituição destes temperos usava diferentes ervas, como o manjericão, alecrim, cebolinho, funcho, coentros e trufas brancas. Dada a sua origem francesa, o azeite não consta de nenhuma das suas receitas, sendo a manteiga utilizada na sua substituição. Do seu autor pouco se sabe: de provável origem francesa, terá contado com uma larga atividade profissional em várias cortes europeias ao longo de trinta anos, após a qual fixou residência em Portugal em data indeterminada e tornou-se um dos cozinheiros reais de D. José I e, após a morte deste, de D. Maria I. In octavo. 15x9,5 cm. [iv], 459 pages. Unbound, glued and sewn, with blue mottled edges. Copy with slight damp stains in the corners of the first and last pages. Small tears at the foot of some pages, affecting the last lines, namely those on pages 5/6, 11/12, 21/22, 27/28, 37/38. There are also moth spots from page 225 to 372, reaching the text from 353 onwards, but without affecting reading. Published in Lisbon in 1780, the Cozinheiro Moderno by Lucas Rigaud was the second culinary work to be printed in Portugal. According to the author, it was written as the antithesis of Arte de Cozinha by Domingos Rodrigues, trying to establish a new model of taste and cuisine in Portuguese society at the end of the 18th century. Certainly inspired by the fame achieved by his professional companion, Lucas Rigaud would create a work in the image and likeness of Le Cuisinier Moderne by Vincent La Chappelle, with the clear intention of introducing the French nouvelle cuisine in Portugal, as well as all the variety of foreign recipes that characterized it. Of the 715 recipes presented, 146 are marked as preparations 'in the style' of a particular country, region or personality. It includes 14 recipes for 'Portuguese-style' dishes, the analysis of which allows us, to a certain extent, to get to know and understand the persistence of certain food practices, dating back a long way, which make up what we can now call Portuguese food identity. He didn"t use ginger, cumin, aniseed or saffron in his recipes, advocating that food should taste 'natural'. Instead, he used different herbs, such as basil, rosemary, chives, fennel, coriander and white truffles. Given his French origins, olive oil does not feature in any of his recipes, but butter is used instead. Little is known about the author: of probable French origin, he had worked extensively in various European courts for thirty years, after which he settled in Portugal at an undetermined date and became one of the royal cooks of King José I and, after his death, of Queen Maria I. Referências/References: Inocêncio V, 203-204, 188. GOMES. (João Pedro) Cozinhar ?á Portugueza? com Lucas Rigaud: identidade alimentar portuguesa no Cozinheiro Moderno. Language: Português / Portuguese Location/localizacao: M-6-E-44.

Paris, Verdier, (avril) 2023. 1 vol. (145 x 230 mm) de 150 p., [4] et 1 f. Broché, non coupé. Édition originale. Un des 130 premiers exemplaires sur Rives Vergé (n° 42). La grande Beune puise ses sources dans L'Origine du monde, paru, en trois chapitres, dans trois numéros de la «Nouvelle Revue Française», de mai à juillet 1988. Deux autres chapitres suivirent, en 1993, chez Théodore Balmoral : « une puissante promesse d'un projet si vaste et si plein qu'il semblait écarter son auteur de toute publication depuis Rimbaud, le fils. On a longtemps attendu de l'auteur des Vies minuscules une chose à laquelle Michon lui-même aurait voulu accoler le nom de grand-oeuvre (.) La couverture jaune des éditions Verdier nous livra enfin le texte, taille mannequin. L'Origine du monde, dans cette version, s'est changé en La Grande Beune. À première vue, il y aurait de quoi jeter sa serviette dans l'assiette vide devant ce plat digne de la nouvelle cuisine. Mais il suffit d'en soulever la cloche et le fumet aussitôt envahit l'espace. Il suffit de se plonger dans les quelque 90 pages de La Grande Beune pour comprendre qu'il s'agit là d'un des plus gros livres qu'il ait été donné de lire ces dernières années ». (Thierry Guichard, in Le Matricule des Anges, n° 15, février 1996). En effet : cette nouvelle de moins de quatre-vingt pages est bel et bien un texte étincelant, en écho à l'émoi du narrateur du Roi du bois, publié conjointement.35 ans plus tard, Pierre Michon nous en donne (enfin) sa suite. «Les lecteurs de Pierre Michon le savent: «Le roi vient quand il veut», ce qui signifie, pour le dire vite, que la littérature - l'inspiration, la grâce, appelez-la comme vous le voulez - advient à sa guise (.) C'est notamment à cette loi quasi divine qu'il attribue la minceur de sa bibliographie, inversement proportionnelle à sa renommée de classique contemporain. Au fil des décennies, Pierre Michon avait dit son espoir de donner une suite à La Grande Beune (Verdier, 1996), cet ahurissant roman du désir qui est sans doute celui de ses livres qu'il préfère. Le roi se manifestant décidément quand il le souhaite, «La Petite Beune» est arrivée quelque trois décennies après «La Grande», avec laquelle il est aujourd'hui publié sous le titre Les Deux Beune. Et ce qui frappe d'emblée est un miracle: alors que tant d'années se sont écoulées, il parvient immédiatement à relancer la tension érotique presque hallucinée qui porte le premier texte. La Grande Beune, pourtant, s'achève dans une forme d'apaisement: «Et enfin nous dormions tous, la Beune continuait.» (Raphaëlle Leyris, Le Monde, 23 mars 2023).

Paris, Verdier, (avril) 20231 vol. (145 x 230 mm) de 150 p., [4] et 1 f. Broché, non coupé. Édition originale.Un des 130 premiers exemplaires sur Rives Vergé (n° 2). La grande Beune puise ses sources dans L'Origine du monde paru, en trois chapitres, dans trois numéros de la Nouvelle Revue Française, de mai à juillet 1988. Deux autres chapitres suivirent, en 1993, chez Théodore Balmoral : « une puissante promesse d'un projet si vaste et si plein qu'il semblait écarter son auteur de toute publication depuis Rimbaud, le fils. On a longtemps attendu de l'auteur des Vies minuscules une chose à laquelle Michon lui-même aurait voulu accoler le nom de grand-oeuvre (.) La couverture jaune des éditions Verdier nous livra enfin le texte, taille mannequin. L'Origine du monde, dans cette version, s'est changé en La Grande Beune. À première vue, il y aurait de quoi jeter sa serviette dans l'assiette vide devant ce plat digne de la nouvelle cuisine. Mais il suffit d'en soulever la cloche et le fumet aussitôt envahit l'espace. Il suffit de se plonger dans les quelque 90 pages de La Grande Beune pour comprendre qu'il s'agit là d'un des plus gros livres qu'il ait été donné de lire ces dernières années ». (Thierry Guichard, in Le Matricule des Anges, n° 15, février 1996). En effet : cette nouvelle de moins de quatre-vingt pages est bel et bien un texte étincelant, né de l'apparition éblouissante d'une femme, en écho à l'émoi du narrateur du « Roi du bois », publié conjointement.35 ans plus tard, Pierre Michon nous en (enfin) donne sa suite. " Les lecteurs de Pierre Michon le savent: «Le roi vient quand il veut», ce qui signifie, pour le dire vite, que la littérature - l'inspiration, la grâce, appelez-la comme vous le voulez - advient à sa guise (.) C'est notamment à cette loi quasi divine qu'il attribue la minceur de sa bibliographie (autrement dit: des textes qu'il a jugés dignes d'être publiés), inversement proportionnelle à sa renommée de classique contemporain. Au fil des décennies, Pierre Michon avait dit son espoir de donner une suite à La Grande Beune (Verdier, 1996), cet ahurissant roman du désir qui est sans doute celui de ses livres qu'il préfère. Le roi se manifestant décidément quand il le souhaite, «La Petite Beune» est arrivée quelque trois décennies après «La Grande», avec laquelle il est aujourd'hui publié sous le titre Les Deux Beune. Et ce qui frappe d'emblée est un miracle: alors que tant d'années se sont écoulées, il parvient immédiatement à relancer la tension érotique presque hallucinée qui porte le premier texte. La Grande Beune, pourtant, s'achève dans une forme d'apaisement: «Et enfin nous dormions tous, la Beune continuait.» " (Raphaëlle Leyris, Le Monde, 23 mars 2023).

8°. 144 pp. Old wrapper "Uncommon first edition, here the self contained part for spring and summer only. A second volume covers the "stagione di autunno, e d'inverno". The first part with general comments on: pane, carne, pesce, uova, latte, legumi, condimenti, zucchero, estratto di pomodoro, vasi di cucina, brodi, zuppe, pasta, torte etc. Then the second and third part give a menu of four weeks each for spring and summer, always starting on Monday. - Vincenzo Corrado (1734-1836) was a famous cook for the Neapolitan nobility who is credited with being a pioneer of mediterranean cuisine and its subsequent success all over Europe. " - Some browning and spotting, at the beginning and end with dog s ears, modern bookplate, rubbed, uncut - volume 1 of 2 only.

Paris, Chez l'Auteur et en vente dans toutes les Librairies et chez les Fabricants d'Ustensiles et Vestes de Cuisine en France et à l'Étranger, 1902. 29 x 22 cm, 1940 pp. (pagination continue). XIV, [1] f., 444 pp.; VIII, p. 453 à 939, 1 p., [4] f.; [4] f., p. 949 à 1426, [5] f.; [3] f., XL, p. 1429 à 1943. Quatre volumes reliés demi-chagrin rouge, dos à nerfs, caissons ornés de fleurons. Exemplaires en très bon état. Cachet "Maison Dupont & Malgat", Paris sur toutes les pages de titre, et en fin du premier volume inséré le catalogue publicitaire de 4 pages de la maison Dupont et Malgat. Livres.

Gebundene Ausgabe. Etat : Neu. Neu -'Das wichtigste Werk der Kochkunst seit Escoffier.' -Tim Zagat Die Revolution der Kochkunst hat begonnen. Genauso wie die französischen Impressionisten jahrhundertealte Traditionen auf den Kopf stellten, sprengt die Molekularküche seit einigen Jahren die Grenzen der kulinarischen Welt. Experimentierfreudige Küchenchefs weltbekannter Restaurants wie elBulli, The Fat Duck, Alinea und wd~50 übernehmen aus Forschungslaboren völlig neuartige Verfahren und bereichern ihre Kreationen durch neueste wissenschaftliche Erkenntnisse und Entwicklungen in der Kochtechnik. Mit Modernist Cuisine: Die Revolution der Kochkunst schufen Nathan Myhrvold, Chris Young und Maxime Bilet - allesamt Forscher, Erfinder und Meister des Küchenfachs - ein sechsbändiges, 2440 Seiten starkes Kompendium mit wissenschaftlich inspirierten Zubereitungsmethoden, die überirdisch bis sublim anmuten. Mit Utensilien wie Wasserbad, Homogenisator, Zentrifuge und Zutaten wie Hydrokolloiden, Emulgatoren und Enzymen gestalten die Autoren und ihr 20-köpfiges Team von The Cooking Lab verblüffend neue Aromen und Texturen. Ihre Modernist Cuisine erfindet das Kochen neu. Wie macht man ein Omelett außen leicht und zart und innen üppig und cremig Oder außen wunderbar knusprige und innen luftig leichte Pommes frites, die kross bleiben Stellen Sie sich vor, Sie umschließen eine Muschel mit einer Gelkugel aus ihrem süßen und zugleich salzigen Saft. Oder Ihnen gelingt eine zartschmelzende Pistazienbutter allein aus den Fruchtkernen. Modernist Cuisine erklärt Ihnen die Grundlagen dieser Techniken und führt Sie mit ausführlich bebilderten Anleitungen durch die einzelnen Arbeitsschritte. Tausende von Fotos und Grafiken veranschaulichen die wissenschaftlichen und technologischen Aspekte der Kochkunst, und spektakuläre neue Fototechniken gewähren dem Leser buchstäblich Einblicke in die Lebensmittel: Der Garprozess wird in Bildern dargestellt - von Mikroskopaufnahmen der Fleischfasern bis zum Querschnitt eines ganzen Weber-Grills. Nach der ausführlichen Lektüre dieses Buches werden Sie das Kochen und Essen in neuem Licht betrachten. Sie erfahren, warum der Garprozess nicht aufhört, wenn Sie Lebensmittel mit Eiswasser abschrecken, wann Kochen schneller geht als Dämpfen, warum die Hitze nicht reduziert wird, wenn der Grillrost höher gesetzt wird, warum Backen in erster Linie ein Trocknungsprozess ist, warum frittierte Lebensmittel besser bräunen und schmecken, wenn man sie in älterem Öl ausbackt, wie man mit modernen Kochtechniken optimale Ergebnisse erzielen kann und dabei auch ohne perfektes Timing und das Quäntchen Glück auskommt - Faktoren, die bei traditionellen Methoden so entscheidend sein können. 2478 pp. Deutsch.

In-8° (270x190mm); pp. (8), VII, 506, (1); legatura coeva in mezza pelle bordeaux con titolo e filetti in oro al dorso. 10 tavole cromolitografiche f.t., ritratto dell'autore (Parigi, 1809-Neuilly sur Seine, 1877) f.t. a fronte della prima pagina di prefazione e 137 vignette xilografiche n.t. tratte dai dipinti a olio e dai disegni di E. Ronjat. Qualche lieve fioritura, ma bell'esemplare. Prima edizione di questo grande classico della letteratura gastronomica, necessario complemento al Livre de Cuisine pubblicato sei anni prima. Bitting, pp. 195-196. Vicaire, Bibliographie gastronomique, p. 418. Oberlé-Fastes, 230. Berthelot, 114.

Cloth. Etat : Good. Not Stated (illustrateur). Jules Gouffe's important culinary work, here in its second edition in the original French. A second edition of Jules Gouffe's hugely impactful cookery book, in the original French. Featuring four chromolithograph colour plates, and numerous further steel engraved illustrations.Joules Gouffe's work as a renowned chef and patissier had a significant impact on the evolution of French gastronomy. He was nicknamed 'the apostle of decorative cuisine' by the French culinary scene for his vast knowledge of food. His legacy is still vibrant amongst chefs of today.Most of his works, including this one, were later translated into English by his brother, Alphonse Gouffe, Head Pastry Cook to Queen Victoria.With a former owner's inscription to front pastedown, referring to the location 'Pall Mall'. In the original cloth binding. Bumping to extremities, rubbing to joints. Significant bumping to head of spine. Front and rear hinge starting. Former owner's inscription to front pastedown. Front free endpaper present but detached, with evidence of attempted tape repair. One front endpaper is absent. Internally, somewhat tightly bound. The odd spot throughout, pages generally clean and bright. Tissue guard partially stuck to one of the four chromolithograph prints. Good. book.

Etat : Nuevo. Creada por el mismo equipo que publicó el galardonado Modernist Cuisine: El arte y la ciencia de la cocina, esta monumental colección --el mayor estudio sobre el pan hasta la fecha--aúna conocimientos prácticos y técnicas pioneras y es el resultado de más de cuatro años de investigación y colaboración con los principales líderes mundiales del sector. Con unas impresionantes fotografías que ilustran la historia del pan a lo largo de cinco volúmenes, descubra sus increíbles orígenes, panes de todos los rincones del mundo y la imponente belleza de los fenómenos científicos que tienen lugar por encima y por debajo de la corteza. Además, encontrará recetas y técnicas innovadoras, desarrolladas por el equipo de Modernist Cuisine, que no se han publicado en ningún otro lugar.

Etat : Nuevo. Modernist Bread es una forma revolucionaria de entender uno de los alimentos básicos más importantes de nuestra dieta. Creada por el mismo equipo que publicó el galardonado Modernist Cuisine: El arte y la ciencia de la cocina, esta monumental colección --el mayor estudio sobre el pan hasta la fecha--aúna conocimientos prácticos y técnicas pioneras y es el resultado de más de cuatro años de investigación y colaboración con los principales líderes mundiales del sector. Con unas impresionantes fotografías que ilustran la historia del pan a lo largo de cinco volúmenes, descubra sus increíbles orígenes, panes de todos los rincones del mundo y la imponente belleza de los fenómenos científicos que tienen lugar por encima y por debajo de la corteza. Además, encontrará recetas y técnicas innovadoras, desarrolladas por el equipo de Modernist Cuisine, que no se han publicado en ningún otro lugar. Presentados en una impecable caja de acero inoxidable, sus cinco volúmenes contienen más de 1500 recetas tradicionales y vanguardistas y un manual de cocina encuadernado en espiral para que pueda tener un único libro con todas las recetas a mano en la cocina. Con más de 2300 páginas, Modernist Bread se convertirá en un recurso inestimable para todos aquellos que quieran saber más sobre el pan o deseen mejorar sus habilidades. Este libro es un grito de guerra dirigido a todos los panaderos --desde los tradicionalistas más estrictos hasta los entusiastas de lo modernista, los panaderos aficionados, los chefs de restaurantes y los panaderos artesanales--. Aprovéchese de las posibilidades que ofrece la imaginación y siga su intuición para hacer pan a su manera. Contiene 5 Volúmenes: Historia y Fundamentos / Ingredientes / Técnicas y equipamiento / Recetas I / Recetas II.

Etat : Nuevo. Modernist Bread is a revolutionary new understanding of one of the most important staples of the human diet.Created by the team that published the award-winning Modernist Cuisine, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date.Stunning photography brings the complete story of bread to life across more than 2,300 pages?uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection.Modernist Bread is sure to become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker?whether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or an artisanal baker?to embrace the possibilities of invention and follow your inspiration to make breads in your own way.Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staff-all dedicated to advancing the science of the culinary arts through creativity and experimentation.

In-4°, broché, couv. illustrée d'une vignette, XXXVI-338 pp EDITION ORIGINALE de cet ouvrage de référence sur la chasse et la cuisine, "assaisonnées d'humour et de commentaires". Nombreuses illustrations en noir et en couleurs, vignettes contrecollées; bien complet de l'eau-forte sur la bécasse Pâles piqûres éparses.

Relié. 1 volume. In-8. 457 pp. Reliure pastiche postérieure en demi-basane marron. Dos lisse orné de mosaïques dorées. Le frontispice montre un chef au fourneau avec sa brigade de marmitons. Sans les 2 planches d?ustensiles de cuisine. Exemplaire un peu de?frai?chi, plusieurs ff. tache?s, surtout a? la table de la fin. Etat correct. E?DITION ORIGINALE d?un livre de recettes tre?s rare, qui manquait a? la plupart des collections de gastronomie. Chevrier e?tait mai?tre d?ho?tel en chef du Cercles des E?trangers.Ex-libris Marc Meneau.

RUSTICA. Etat : Nuevo. Etat de la jaquette : Nuevo. AZARTE.

Couverture souple. Etat : Très bon. Édition spéciale. comme neuf pour interieur,en tres bon etat,malgre quelques traces sur couverture,AVEC MENU 2013 ABERLOUR signe par Eric PRAS mof 2004.RARE tracking with signature,delai entre 14 et 30 jours,/// PLEASE READ CAREFULLY DUE TO NEW CUSTOMS CONDITIONS PLEASE allow between 14 and 30 days for france and UE and 20 to 50 DAYS for WORLDWIDE,specifically USA, for delivery,no shipping to po box or similar,EXTRA pour expedition internationale a cout reel ,EXTRA COST at real cost for international exemple, for Id.America north and south,asia,Australia less than 2 kilos total shipping cost 50 euros,lees than 5 kilos 75,less than 10 kilos 135 euros ,less than 15 kilos 199 ASK me before for details ASK me for exact shipping cost,heavy book near 10 kilos,no shipping to po box or similar,NO RETURN,sent with tracking and signature,please allow 2/4 weeks for delivery, WIRE for payment.

Hardcover. Etat : gut. 2011. Seit dem Frühjahr 2007 ist Peter Knogl Küchenchef des Restaurants Cheval Blanc im renommierten »Grand Hotel Les Trois Rois« in Basel. Seine Karriere begann der Bauernsohn aus Bayern beim berühmten Drei-Sterne-Koch Heinz Winkler in Aschau im Chiemgau. Nach verschiedenen Stationen durch erstklassige Häuser, verzaubert Knogl heute Basel mit seiner einzigartigen Kochkunst. Auch nach seinem Wechsel ins Restaurant Cheval Blanc in Basel blieb der großgewachsene, bescheidene Koch mit seiner raffinierten, der französischen Kochtradition verpflichteten, aber gleichwohl an kulinarischen Überraschungen reichen Küche auf Erfolgskurs. Zusammen mit seinem siebenköpfigen Team erarbeitete er sich innerhalb zweier Jahre zwei Michelin-Sterne und 18 GaultMillau-Punkte. Von GaultMillau wurde er zudem zum »Koch des Jahres 2011« erkoren. In seinem lang erwarteten Kochbuch gewährt Peter Knogl Einblick in seine stilsichere, der geschmacklichen Klarheit verpflichtete Küche. In den rund hundert Rezepten beweist er, dass er es meisterhaft versteht, die verwendeten, mitunter auch ungewöhnlichen Zutaten in delikate, harmonisch ausbalancierte Gerichte zu verwandeln. Autor: Peter Knogl geboren 1968, Kochlehre und Wanderjahre mit Stationen im »Tantris«, München, »Le Saveur«, London, »Las Dunas Beachhotel & Spa«, Marbella und »Le Mirador Kempinski«, Mont-Pèlerin oberhalb Vevey. Seit 2007 Küchenchef des Restaurants Cheval Blanc im Grand Hotel Les Trois Rois in Basel. Seit 2008 zwei Michelin-Sterne und 18 GaultMillau-Punkte. Von GaultMillau zum »Aufsteiger des Jahres 2009« und zum »Koch des Jahres 2011« ernannt. Ma cuisine passionnée: Rezepte aus dem Cheval Blanc im Grand Hotel Les Trois Rois, Basel Peter Knogl (Autor), Andreas Thumm (Autor) In deutscher Sprache. 240 pages. 30 x 22 x 0,9 cm.

Etat : Used - Good.

Rilegato. Etat : ottimo. prima edizione. Paris, Audot Libraire-Editeur, 1828. In-12° (13,8 cm x 8,6 cm). Pp. (4), 107, (3). Bella e solida legatura coeva in mezza pelle blu petrolio, titolo dorato sul dorso. Tagli marmorizzati. In antiporta una tavola litografica a colori più volte ripiegata eseguita da Bernard su disegno di Henry Monnier raffigura il padrone di casa nella sua cucina mentre s' informa curioso e appagato con la cuoca sui piatti del giorno: "Le jour où vous donnerez à dinner vous ne tourmenterez pas votre cousinière : point de brusquire, point de mauvaise humeur, un visage gai, ouvert, un ait de satisfaction et de contentement". Esemplare in ottimo stato di conservazione. Prima edizione in cui una breve storia della cucina antica e moderna precede il breviario che insegna al vero gastronomo l' uso e la cura degli strumenti di cucina, la scelta di un buon cuoco, i precetti di salute da osservare nei pasti quotidiani ed i menù di stagione. Bibliografia: Barbier, I, 460; Bitting, 312; Carteret, III, 402; Oberlé, 201; Vicaire, 569.

Technic: Copper print; colorit: original colored; condition: Break on the center because of oxidation, professional restored; size (in cm): 46 x 51; Map shows the provinces Anhui, Jiangxi, Zhejiang and Fuijan in China, with three decorative cartouches. History: During the Qin Dynasty of the first emperor Qin Shihuangdi, much was unified, thus laying the foundations for a common cultural identity, including the Chinese script, consisting of thousands of Chinese characters, which is considered to be the oldest still used writing system in the world. According to the myth, China's history spans 5000 years, in which Chinese culture and science, especially Chinese languages, Chinese names, Chinese philosophy, Chinese cuisine, Chinese folk belief and traditional Chinese medicine have developed. However, the historical influence of Chinese traditions and cultural practices has not been confined to this narrow definition, as it has also spread to other Southeast Asian countries like Thailand, Myanmar, Singapore, Malaysia, Indonesia, Cambodia, Laos, Philippines, etc, through the establishment of overseas Chinese communities. The East Asian cultural sphere shares a Confucian ethical philosophy, Buddhism, Taoism, and it historically has shared a 3,000-year-old ancient Han Chinese writing system. The core regions of the East Asian cultural sphere are generally taken to be Greater China, Japan, Korea, and Vietnam. Chinese music, Chinese literature, Chinese painting, Chinese architecture, Chinese garden art and Chinese martial arts are typical of the style of Chinese art.