Resultados de búsqueda: Cookery from D & E Lake Ltd. (ABAC, ILAB)

[Paris]: 1978. 8vo. pp. 279. French text. profusely illus. in b/w, some colour. wrs. (extremities rubbed & worn)

New York: The William-Frederick Press, 1947., 1947. 8vo. pp. 102. full-page portrait of the author. cloth. dw. (dw. stained & defective). Signed by the Author. ‘Third Edition, For France, Privately Printed, 1947’ (rubberstamp on front flyleaf).. Signed by Author(s). Hardcover.

Toronto: William Briggs, 1902. Second Edition. 12mo. pp. v, [6]-454. old bds. (worn, remains of recipes mounted on covers). dola2830

New York: Harry N. Abrams, 1978. First Edition. 4to. pp. 239. 350 b/w & 120 colour illus. cloth. dw

[Chicago: Wilton Enterprises, Inc., 1965]., 1965. 4to. pp. 192. many double-sided colour plates & b/w illus. throughout..

[London, Sydney.]: Angus & Robertson Publishers, [1980]., 1980. 8vo. pp. ix, 139. profusely illus. (incl. 12 double-sided colour plates incl. in pagination). index. cloth. dw.. Hardcover.

Paris: Dentu, 1807., 1807. 8vo. pp. 2 p.l., 445. with half-title. 3 engraved plates. modern bds. (marginal repairs to prelims & plates affecting only border of 1 plate). New and Revised Edition. A guide to preparing liqueurs, fruit brandies, eaux-de-vies, syrups, aromatic waters and oils, vinegar, ether, &c. Included is a dictionary of terms, pp. [375]-435. Bitting p. 51. Vicaire p. 108.

[Paris]: Editions Assouline, [2000]. folio. pp. 158, [2]. numerous illus. (most colour)

N.p.: Calmann Levy, [1967]. 8vo. unpaginated. French text. b/w illus. 161 recipes. leatherette

Liège: J.Mawet & Paris: J.Dorbon-Ainé, [1927]., 1927. 4to. pp. 145, [2 leaves]. 1 full-page woodcut & numerous woodcut decorations & initials by V.Stuyvaert of Ghent. original printed wrs. (some discolouration to wrs., spine chipped, occasional light foxing). First Edition, Limited to 550 copies (plus a few hors-commerce), this one of 500 on ‘papier soufflé anglais’ after 50 on ‘japon’.. 1st Edition.

Paris: Chez L’Auteur et chez J.Meynial, [1926]., 1926. 8vo. pp. xiv, [1 leaf], [17]-333, [1]. with half-title. title & vignette, frontis., text illus. & some text in red. modern cloth (outer margin of last 2 leaves & 1 other leaf chipped, penultimate leaf detached, final leaf with crude tape mend to lower gutter margin). First Edition. "Remarquable livre de recettes.  (Oberlé) Nignon was chef to the Tsar and then to the Emperor of Austria before becoming the proprietor of the celebrated Parisian restaurant ‘Larue’. He introduced to France the delights of Russian cuisine, notably borscht and koulibiacs. Bitting p. 343. Oberlé 277.. 1st Edition. Hardcover.

[Washington?]: 1947., 1947. 4to. pp. 4 p.l., 306, [1 leaf]. text in black & colours. profusely illus. (most b/w). cloth. First Edition. Including numerous recipes for sundaes, sodas, banana splits, freezes, floats, shakes, toppings, &c.. F. Hardcover.

Newark, NJ: Sherman Engíríg. Co., [1934]. First Edition. 8vo. pp. ff. [5], ix-xvii, 133. numerous full-page text illus. cloth

London: Gresham Publishing Company Ltd., 1924. Second Revised Edition (first: 1907). A comprehensive and well-illustrated work, with contributions from specialists and trade experts, intended to offer a faithful record of all that is necessary for the successful conduct of business in baking, confectionery, and catering. The author was a lecturer and teacher of bread-making at the National Bakery School in London. Volume I deals with wheat and other cereals, flour, yeast, bread-making, and aeration, Volume II with confectionery, buns, scones, cakes, icings and syrups, pastes and pastries, biscuits, and sweets, Volume III with ices, menu dishes, refreshments, catering, and bakery organization, and Volume IV with bakery fixtures, accounts, markets, and legal regulations. 4 Volumes. 8vo. pp. xvi, 246; xvi, 278; xiv, 269, [1]; x, 250. 108 plates (1 folding; 25 colour; some with tissue guards with legends). 5 coloured maps on 4 plates. 2 folding tables. numerous text illus. (some full-page). cloth (covers… Leer más

London.: Hamlyn, [1977]., 1977. 8vo. pp. 129. profusely illus. (incl. 12 double-sided colour plates). index. cloth. dw. (edges of dw. bit chipped, small pieces of tape holding dw. onto paste-downs).. Hardcover.

London: Richard Bentley, 1865. Sixteenth Edition, Revised And Enlarged. Francatelli, a native-born Englishman of Italian extraction, studied under Carême in France and variously served as chef to the Earl of Chesterfield, the Earl of Dudley, Lord Kinnaird, St. James’s Club, Queen Victoria, the Reform Club, &c. “While able to dress the costliest banquets, Francatelli was likewise a culinary economist [who also wrote a cook book for the working classes]. On one occasion he characteristically remarked that he could feed every day a thousand families on the food that was wasted in London.” (DNB) cfBitting pp. 164-65. cfSimon 703. 8vo. pp. xv, 560. engraved frontis. portrait & numerous text illus. original cloth, rebacked with spine mounted (foxing to frontis. portrait & title, marginal dampstaining to outer leaves, piece torn from outer margin of pp. 55-64 with modest loss on six of the pages)

London: Ward, Lock And Co., Limited, [c1900]. cfBitting p. 32. cfCagle 560a. cfOberlÈ 236. cfSimon p. 20. 8vo. pp. xvi, 1680, [8]ads. ads on endleaves. with half-title. numerous plates (32 in colour, incl. frontis., those in b/w double-sided). a few text illus. original quarter roan (rubbed)

London & Melbourne: Ward, Lock & Co. Limited, [c1885]. 12mo. pp. 1 p.l., 5-384, [2]ads. 8 colour plates & 150 b/w illus. contemporary leather (some staining to leather, tear in frontis. & title – no loss). elala5785

Braunschweig: Galerie Schmucking, 1962. Edition limited to 1,000 printed copies of which this copy is number 544. 8vo. unpaginated. German text. b/w illus. wrs. (spine & edges bit sunned)

Paris: Claude Prudhomme, 1715. Early Edition (first: 1692) of this classic guide to making all manner of preserves, sweets, liqueurs, and dishes made with fruits. The author served as chef to various illustrious personages including Philippe I, Duke d’Orléans, the brother of Louis XIV, and his son Philippe II, Duke d’Orléans, who was first Duc de Chartres then the Regent, as well as the Duc d’Aumont, the Cardinal d’Estrées, and the Marquis de Louvois. Massialot is credited with creating the dessert crême brulée. Vicaire pp. 454-55. cfBitting p. 585. cfCagle 320-23. cfOberlé 94-96. cfSimon 1021. 12mo. pp. 6 p.l., 464, [26]. 3 folding woodcut plates. woodcut ornaments & initials. old vellum (occasional light spotting)