SIMPLE FRENCH FOOD [Inscribed]

Olney, Richard [Author]; Beard, James [Foreword]

ISBN 10: 0689105754 / ISBN 13: 9780689105753

Edité par Atheneum, New York, 1974

A propos de cet article

Octavo, 433 pages. In Very Good condition with a Very Good minus dust jacket. Spine black, blue, and faded red with white lettering. Dust jacket protected with a mylar covering, price uncut: "12.50." Sunning to spine of dust jacket. Rubbing and light tearing to head and tail of spine, edges, and corners of dust jacket. Light age toning and staining to rear cover. Light staining head of book spine and edges of boards. Top edge of textblock dyed red. Light staining and wear to edges of textblock. Inscribed by Olney on half title page. Shelved in Case 12. 1382303. Shelved Dupont Bookstore.

N° de réf. du vendeur 1382303

Détails bibliographiques

• Titre: SIMPLE FRENCH FOOD [Inscribed]
• Éditeur: Atheneum, New York
• Date de parution: 1974
• Langue: anglais
• ISBN à 10 chiffres: 0689105754
• ISBN à 13 chiffres: 9780689105753
• Reliure: Hardcover
• Édition: First Edition, Second Printing.
• État de la jaquette: Jaquette
• Signé: Signé par l'auteur
• Catalogues du vendeur:
  • Dupont Circle
  • Recreation & Leisure

A propos de ce titre

Synopsis

RO40273512. SIMPLE FRENCH FOOD. 1974. In-8. Relié. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 433 pages augmentées de quelques illustrations en noir et blanc dans et hors texte. Jaquette très frottée sur la coiffe et tranche de tete.. Avec Jaquette. . . Classification Dewey : 641.5-Cuisine, art culinaire

Biographie de l'auteur

MARK BITTMAN is the author of more than 20 books, including the best-selling, award-winning "How to Cook Everything" series, several of which are also successful apps. As a beloved "New York Times "columnist and writer, he produced The Minimalist column, hundreds of food and travel stories and videos, and was the country's leading weekly Opinion writer on food. He now devotes his time to cookbooks, teaching, and developing strategies to guarantee that food is fair, affordable, nutritious, green, and delicious. He can be found at markbittman.com, @bittman on Twitter, and @markbittman on Instagram.

James Beard had a national reputation as an authority on every phase of food. Consultant to a wine and spirits establishment, he wrote seventy-six other books and numerous articles for national magazines on widely varied phases of cooking. Mr. Beard, who knew the cooking of every corner of our country, cooked in nearly every language. He lived abroad, traveled throughout Europe a number of times, saw most of the Western Hemisphere, and visited Hawaii and North Africa. His familiarity with exotic foreign foods spiced his extensive knowledge of American cooking at its best.

Mr. Beard was adviser to several large food companies, was food editor of Argosy magazine, and made many appearances on radio and television. His first three books are "Hors d'Oeuvres and Canapes, Cook It Outdoors, " and "Fowl and Game Cookery." Equally at home in the kitchen of his own New York apartment and that of a hotel, James Beard brought the same sure touch to a half-hour supper as he did to the most elaborate buffet. He died in 1985.

Patricia Wells is a journalist, author, and teacher who runs the popular cooking school At Home with Patricia Wells in Paris and Provence. She has won four James Beard Awards and the French government has honored her as a Chevalier de l'Ordre des Arts et des Lettres, recognizing her contribution to French culture. A former New York Times reporter, she is the only foreigner and the only woman to serve as restaurant critic for a major French publication, L'Express. She served as the global restaurant critic for the International Herald Tribune for more than twenty-five years. She lives in Paris and Provence with her husband, Walter Wells.