la cuisine du marché de paul bocuse: Livres, Ancien ou d'occasion (32 résultats)

Hardcover. Etat : Bon. Couverture différente. Edition 1980. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Good. Different cover. Edition 1980. Ammareal gives back up to 15% of this item's net price to charity organizations.

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

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.

Hardcover. 503 pages. 23 x 16.5 cm. With over 1000 recipes Bocuse revised his classic recipes according to the new principles of French cuisine - simpler, lighter cuisine, which strives to preserve its original flavor of the food. Text in French. Interior clean, boards rubbed at edges. Color illustrated boards. Very good.

1987, cartonnage éditeur, 502pp avec des photographies hors texte; très bon état.

Hardcover. Etat : Good. Etat de la jaquette : Good. 512 pages : illustrations ; 25 cm Text Dutch Tweede herziene druk. Includes index. "Een compleet kookboek van de wereldberoemde chefkok, die met het Legioen van Eer werd onderscheiden"--Cover.

Hardcover. Etat : Very Good. No Jacket. Missing dust jacket; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 4.15.

Etat : Fair. Signed Copy First edition copy. . Book Very Good. No dust jacket. Inscribed by author on half title. French. (books in French) NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.

Couverture souple. Etat : bon. RO40277722: Non daté. In-8. Broché. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 502 pages augmentées de nombreuses photos en couleurs, hors texte. . . . Classification Dewey : 641.5-Cuisine, art culinaire.

Etat : Buone. Francese Condizioni dell'esterno: Leggermente rovinato Condizioni dell'interno: Buone.

Couverture rigide. Etat : Très bon. Un fort volume in-4 de 503 pages , dans sa reliure éditeur pleine toile orangée et bien complet de sa jaquette en couleurs , illustrations hors-texte , le haut de la jaquette est légèrement défraîchie , autrement très bon exemplaire .

1976 FLAMMARION En hommage à Alfred Guérot. . Fot. en col. 503 p. 28x22 cm. Enc. en tela medit. CON/sobr. Para ver o recibir fotografías de los libros puede ir a nuestra web o solicitarlas.

First edition of Bocuse's classic work on French cuisine. Quarto, original cloth, pictorial endpapers, illustrated. Association copy, warmly inscribed by the author on the half title page, "A Mon Ami Jean Vergnes ambassadeur de las cuisine Francoise aux U.S.A. Paul Bocuse N.Y. 1977." The recipient, Jean Vergnes, was a classically trained and highly acclaimed French chef, best-known as the co-founder of the famed Manhattan eatery Le Cirque, which opened in 1974. Vergnes had a major influence on American restaurant culture for more than four decades. He began his career working as a chef at various top restaurants in Paris during World War II, with a brief stop in Bermuda before moving to the United States in 1950. Classically trained in the French tradition, he was soon working in the kitchen of the Waldorf-Astoria, then as the youngest executive chef of the legendary Colony Restaurant, and finally as co-founder of Le Cirque, one of the most dazzling culinary jewels of New York since its opening in 1974. From 1986 to 1992, Daniel Boulud was executive chef of Le Cirque and in 1995, it was awarded the James Beard Foundation Award for Outstanding Restaurant. Very good in a very good dust jacket. From the library of Jean Vergnes with his tabs containing annotations in his hand inserted throughout. At the height of his career in the 1970s, Bocuse was at the forefront of Cuisine Nouvelle, a movement focusing on fresher ingredients and lighter fare, presented without pretension but with elegance, nonetheless. Bocuseâs appreciation for produce procured daily from the market was evident in this bookâs original French title, La Cuisine du Marchà â"market cuisineâ"published by Flammarion in 1976. Paul Bocuseâs French Cooking debuted the following year in English and quickly became a highly prized resource. The book is dense with recipes, covering everything from ortolans baked in apples and finished with applejack and veal stock to Escoffierâs recipe for truffles basted with champagne brandy, wrapped in pork fat and cooked under burning embers. With sections on sauces, eggs, all varieties of fish and meat, vegetables, and impressive dessert coverage, Bocuse does a great service in educating the next generation of chefs.