Descripción:
Paris: Bibliothèque du Journal Le Cordon Bleu, undated (c. 1927). Hardcover. Red cloth coverd boards, in glassine wraps. Good. 237 pages. 21.5 x 14 cm. A practical dessert guide and book of recipes by Henri Pellaprat, professor at the school of Cordon Bleu. Published for the school's library, containing helpful guides to many basic baking principles as well as recipes for many common popular dishes. Also includes illustrations of many dishes to show examples of how they should look when complete. Pages toned, hinges cracked but holding. Text in French. From the culinary collection of Carl G. Sontheimer, the man who revolutionized American cooking by bringing the Cuisinart to the United States. Bookplate states: This book is a gift from THE SONTHEIMER FOUNDATION Greenwich, Connecticut.
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La Patisserie Pratique: Recuil de Recettes Patisserie, Confiserie, Glaces Formant un Guide Pratique
de Henri Pellaprat
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- Tapa dura
- Estado
- Usado - Red cloth coverd boards, in glassine wraps. Good
- Encuadernación
- Hardcover
- Cantidad disponible
- 1
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Stamford, Connecticut, United States
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La Patisserie Pratique, Recueil de Recettes de Patisserie, Confiserie, Glaces Formant Un Guide Pratique a L'usage des Maitresses de Maison Bourgeoise Cuisiniers et Cuisinieres.
de Pellaprat, Henri
- Usado
- Tapa dura
- First
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- Usado - VG-
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- First edition
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- Hardcover
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Claremont, California, United States
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EUR 51.43EUR 4.21 enviando a USA
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Paris: Bibliotheque du Journal. Le Cordon Bleu, 1927. First edition . Hardcover. VG-/No Jacket. Sm8vo. Red boards with minor wear at spine, binding tight, very good inside with no wear or marks.
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La Patisserie Pratique: Recuil de Recettes Patisserie, Confiserie, Glaces Formant un Guide Pratique
de Henri Pellaprat
- Usado
- Tapa dura
- First
- Estado
- Usado - Red cloth coverd boards. Good
- Edición
- First Edition
- Encuadernación
- Hardcover
- Cantidad disponible
- 1
- Librería
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Stamford, Connecticut, United States
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EUR 70.12EUR 3.74 enviando a USA
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Descripción:
Paris: Bibliothèque du Journal Le Cordon Bleu, 1927. First Edition. Hardcover. Red cloth coverd boards. Good. 237 pages. 21.5 x 14 cm. A practical dessert guide and book of recipes by Henri Pellaprat, professor at the school of Cordon Bleu. Published for the school's library, containing helpful guides to many basic baking principles as well as recipes for many common popular dishes. Also includes illustrations of many dishes to show examples of how they should look when complete. Some wear and scuffs on the covers and spine, some small tears on pages, some annotations in ink. Text in French.
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EUR 3.74
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LA PATISSERIE PRATIQUE
de Pellaprat, Henri-Paul
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- First
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- First Edition, First Printing
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- Hardcover
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- 1
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Rockville, Maryland, United States
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EUR 70.12EUR 5.61 enviando a USA
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Paris: Bibliotheque du Journal "Le Cordon Bleu, [1927]. First Edition, First Printing. Hardcover. Octavo, 237 pages; VG-; contemporary full red paper binding; spine with black lettering; some shelf wear and soiling; corners bumped; both joints starting; mild fading to spine; both hinges starting; some age-toning to textblock; all text in French; pages clean; shelved Case 12. 1355088. Shelved Dupont Bookstore.
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EUR 70.12
EUR 5.61
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