guide culinaire de auguste escoffier (80 résultats)

Etat : New.

Etat : good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

Etat : good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

Hardback. 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 : 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.

Etat : New.

Etat : Assez bon. Merci, votre achat aide à financer des programmes de lutte contre l'illettrisme.

Etat : very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Hardcover. Etat : Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 3.55.

Hard cover. Text in English, French. Sewn binding. Paper over boards. 646 p. Audience: General/trade. Very good in very good dust jacket.

Etat : New.

Hardback. 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.

Soft cover. Etat : Good. Etat de la jaquette : No Dust Jacket. Reprint. Type: Book Upper board grubby, otherwise very good. Internally fine.

Etat : very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Hardcover. Etat : Fine. Etat de la jaquette : Near Fine. 5th. (USA) 1st printing of the fifth edition. No markings, faint scuff mark to bottom edge of pages, otherwise Fine in Near Fine dust jacket with faint scuff mark to front panel. Boards, xvi, 646pp, index, no illus. This new edition is a treasure-trove of over 5000 recipes to guide chefs along the lines of classic French cuisine. Forewords by chef Heston Blumenthal and Dr. Tim Ryan, President of the Culinary Instititute of America. A heavy book. (4.0 JM HOQ 102/a4 Size: 4to - over 9¾" - 12".

Très bon état. Paris. grand in8. 1996. Cartonnage Éditeur. 192 pages.

Hardcover. Etat : Near Fine. Not used, clean copy.

Couverture rigide. Etat : Très bon. Réédition Ouvrage de référence pour tout cuisinier 936 pages .Doit faire parti de la bibliothèque de tout gastronome.

Plein cuir. Etat : Très bon. Reliure signée V.T. 1937. Dos lisse, solide, auteur, titre et motifs dorés. Intérieur frais. Le tableau dépliant de service dans une grande cuisine est bien présent et parfaitement conservé. Trè sbel exemplaire. ex-Libris & Ex-Dono.

In-8 (24,5 cm) 164 (1) c. (di tabella ripiegata). Legatura editoriale cartonata, rivestita in piena tela con caratteri dorati.Georges Auguste Escoffier (Villeneuve-Loubet, 28 ottobre 1846 Monte Carlo, 12 febbraio 1935) è stato un cuoco francese autore anche di vari libri di gastronomia. Escoffier, "Cuoco dei re, re dei cuochi", fu decorato della Legion d'Onore nel 1920. In-8 (24.5 cm) 164 (1) c. (of folded table). Hardback editorial binding, covered in full cloth with gilt lettering. Georges Auguste Escoffier (Villeneuve-Loubet, 28 October 1846 Monte Carlo, 12 February 1935) was a French chef who also authored various gastronomy books. Escoffier, "Cook of kings, king of cooks", was decorated with the Legion of Honor in 1920. French language. Lingua francese 20mo secolo.

Paris, Bibliothèque de l'Art Culinaire, (1912). Gr. 8°. 1 Bl.w.,164 S., 1 S. Inhalt, 1 gefalt. Tfl. Grüner OLwd. (Mit leichten Gebrauchsspuren). Seiten papierbedingt gebräunt. Sonst sauberes Exemplar. EDITION ORIGINALE: Ventes Orsi 198 & Lacombe 125. Collection Mosimann 107. Putz 20882. Rare en édition originale et recherché. Illustré d'un grand tableau de service dans une grande cuisine. Das noch heute beste Handbuch zur Menu-Lehre vom Meister Escoffier. Sprache: francais;.

Hardcover. Etat : Very Good. 2nd Edition. Thick heavy hardcover, marbled red boards with red leather spine, gilt titling. Second edition, the first being 1903. New end-papers but otherwise in original state. Age toning of pages, light foxing to some pages. Binding sound. Sections include recipes, menus, a garde-manger fold-out. Text in French. 1247 pages. M05931.

First English translated edition hard back binding in publisher's original forest green cloth covers, gilt title and author lettering to the spine, M. Mackenzie in gilt to the front cover. 8vo. 9½'' x 6¼''. The first edition was printed in 1903 in French, this second edition was published in 1907, the third in 1912, and the current fourth edition in 1921. Contains photographic frontispiece portrait with tissue-guard, 880 printed pages of text. From Mairi Mackenzie with lovely illustrated family bookplate looking out over Loch Ewe from Inverewe House to the front free end paper, text across the top of the bookplate 'Some in the Sun and Some in the Shade' referring to plants grown at Inverewe, below her printed name 'Mairi Mackenzie'. Slight age tanning to the text block edges and down the spine, rubbing to the corners, spine ends rolled over and in Very Good square and tight condition. By the time Mairi was born, Osgood Mackenzie was 17 years into his lifelong project. Her parent's marriage broke down while she was still young, and she seems to have spent part of her time with her mother. However, it seems that while still a child she became enthused with her father's vision and worked alongside him to help turn it into reality. In 1907 at the age of 28, Mairi married Robert Hanbury. When Osgood Mackenzie died in 1922, the work of completing Inverewe Garden was carried forward by Mairi. Robert Hanbury died in 1933, and in 1935 Mairi married Ronald Sawyer, a landowner and farmer. Together they rebuilt Inverewe House, which had stood ruined since a serious fire in 1914, and under their stewardship, her father's dreams of Inverewe Garden developed into reality. Member of the P.B.F.A. FOOD [Cuisine Française].

Hardcover. Etat : gut. 1998. Eine Fundgrube für das Zubereiten, Anrichten und Garnieren von SpeisenEinzige autorisierte deutsche Ausgabe, übersetzt und bearbeitet von Walter Bickel. Auguste Escoffier (1846 - 1935) gilt heute als der Reformator der Kochkunst des 20. Jahrhunderts. Essen wurde gesünder und bekömmlicher - Mise en place sowie die gesamte Küchentechnik wurden von ihm modernisiert und die Anrichteweisen zweckgerichtet vereinfacht. In seinem 'Le Guide culinaire' erfasste er erstmals systematisch Rezepturen für das gesamte Rohstoff- und Nahrungsangebot. Bis heute ist sein Vermächtnis eine schier unerschöpfliche Fundgrube über die Zubereitung, Anrichtung und Garnierung von Speisen - eben 'die Bibel aller Köche' vom 'Kaiser aller Köche'. Das umfangreiche Sachregister enthält alle deutschen und französischen Bezeichnungen der Rezepturen und Garnituren Zusatzinfo 18 x 25 cm, geb. Sprache deutsch Maße 180 x 250 mm Sachbuch Ratgeber Essen Trinken Grundkochbücher Schulbuch Wörterbuch Lernhilfen Lexika Auguste deutsche Übersetzung Escoffier FOS Ern.+Hauswirtschaft FOS Ern.und Hauswirtschaft Frankreich; Küche Gastgewerbliche Berufe Gymnasium Ernährung + Hauswirtschaft Gymnasium Ernährung und Hauswirtschaft Hauswirtschafter/-in Hauswirtschafterin Hauswirtschaftsmeister/-in Höh. BFS Ern.+Hauswirtschaft Höh. BFS Ern.und Hauswirtschaft Koch Kochen/Kochbuch; Frankreich Kochen/Kochbuch; Internationale Küche Koch/Köchin Kochkunstführer Le Guide Culinaire Walter Bickel ISBN-10 3-8057-0384-8 / 3805703848 ISBN-13 978-3-8057-0384-0 / 9783805703840 Kochkunstführer: Auguste Escoffier [Hardcover] Escoffier, Auguste Bickel, Walter Kochkunstführer: Auguste Escoffier [Hardcover] Zubereiten Anrichten Garnieren Speisen Kochkunst Essen Küchentechnik Anrichteweisen Le Guide culinaire Rezepturen Nahrung Zubereitung Anrichtung Garnierung Speisen Köche Garnituren Trinken Grundkochbücher Hauswirtschaft Frankreich Gastgewerbliche Berufe Ernährung Koch Kochen Kochbuch Internationale Küche Walter Bickel Kochkunstfuehrer Auguste Escoffier In deutscher Sprache. 746 pages. 180 x 250 mm.

Leatherbound. Etat : NEW. Leatherbound edition. Condition: New. Leather Binding on Spine and Corners with Golden leaf printing on spine. Bound in genuine leather with Satin ribbon page markers and Spine with raised gilt bands. Pages: 684. A perfect gift for your loved ones. Reprinted from 1921 edition. NO changes have been made to the original text. This is NOT a retyped or an ocr'd reprint. Illustrations, Index, if any, are included in black and white. Each page is checked manually before printing. As this print on demand book is reprinted from a very old book, there could be some missing or flawed pages, but we always try to make the book as complete as possible. Fold-outs, if any, are not part of the book. If the original book was published in multiple volumes then this reprint is of only one volume, not the whole set. IF YOU WISH TO ORDER PARTICULAR VOLUME OR ALL THE VOLUMES YOU CAN CONTACT US. Resized as per current standards. Sewing binding for longer life, where the book block is actually sewn (smythe sewn/section sewn) with thread before binding which results in a more durable type of binding. Language: English Pages: 684.

Kunstlederen band, 26 cm, 972 pp. Ills.: kleurenillustraties. Cond.: goed / good.

13. Etat : Near Fine. Paris: Flammarion , 1929 + 1929. A set of two blue half leather bindings with marbled boards and raised binds, both well preserved. Le livre des menus with fold-out table. This volume with notes from pencil on last free end-paper.

Paris, Bibliothèque professionelle, 1907. Deuxième Ed. XVI, 1247 pp. Avec 1 planche. Déchirure avec manque à la planche. Rel. demi-maroq., dos orné. Traces d'usure. Réfections angulaires marginales à page 307/ 308. Intérieur en bon état. Deuxième ed., augmentée de 455 pp. sur la précédente, de l'oeuvre principal d'Auguste Escoffier. Les "guides" sont très rechechés par des professionels et des collectionneurs. Halbledereinband der Zeit mit Rvrg. Etwas Gebrauchsspuren. Das Hauptwerk des grossen Meisterkochs und Erneuerers der Küche. Ein Escoffier gehört in jede Bibliothek. Sprache: francais.

Paris, Bibliothèque Professionnels, 1903. X, 1 f, 792 pp, 2 ff (renseignements).+ 1 tableau dépl. "garde-manger". Demi-veau de l'époque avec étiquette. Coins usés et épidermures. ÉDITION ORIGINALE RARE. Auktion Crahan Nr. 559 - Auktion Schraemli II/194 -Bitting 146 (ne cite qu'une édition de 1921). - Cagle 185a. Sans doute le plus important recueil de recettes de son époque. Escoffier continue d'une manière magistrale la grande tradition française. Il a largement fait appel au grand cuisinier Ph. Gilbert pour la rédaction de son livre. Gilbert maniait la plume avec autant de dextérité que la casserole. Favre a dit de lui : " Il tourne sa phrase aussi facilement qu'un champignon, la cisèle comme on taille une fleur ". - Pages uniformément brunies. Taché(s) d'eau. Tableau dépl. renforcé dans le pli. Sprache: francais;.

gr. in-8vo, X + 1 feuille (Avertissement / Table) + 792 p. avec qqs. ill. en noir in-texte + 2 ff. (publicité) + 1 tableau dépl. "garde-manger", cachet sur faux-titre : J, Dupont et Malgat, Paris. Au verso une languette de papier collée sur: EN VENTE - Se trouve à Paris Chez MM. DUPONT et MALGAT 1 Rue Coquillière, 1.) + cachet verso titre, signature de: A. Escoffier, reliure en d.-cuir d?époque, dos sur 4 nerfs, dos orné or avec auteur et titre et fleurons dans les entre-nerfs. gardes en papier dominoté d?époque. Reliure récemment restaurée et professionnellement renforcée de l?intérieur. Bel exemplaire. Edition originale. Rare exemplaire de l'édition originale de ce monument de la gastronomie française. "Roi des cuisiniers et cuisinier des rois", Auguste Escoffier (1846-1935) fit connaître internationalement la cuisine française. Qqs feuillets ont été restaurés au papier japon et parfois un peu trop courts de marge, exemplaire dans sa première reliure, récemment restaurée par nos soins (Vera Creola - restauratrice diplomée à Berne).Escoffier's 1903 magnum opus. Here in first edition his famous "Le Guide Culinaire".Please notify before visiting to see a book. Prices are excl. VAT/TVA (only Switzerland) & postage.