louis colman (10 Ergebnisse)

Zustand: Fair. Acceptable condition. (culinary history, cookbook, cookery) A readable, intact copy that may have noticeable tears and wear to the spine. All pages of text are present, but they may include extensive notes and highlighting or be heavily stained. Includes reading copy only books.

Hardcover. Zustand: Near Fine. Book club. Near fine in an about near fine dust jacket. Book is a nice copy. Dustwrapper soiled, rubbed at spine ends and corners, spine browned.

OLwd. Zustand: gut. mit Goldprägung; Einbandrücken ausgeblichen, eine Ecke bestossen; Besitzervermerk auf Titelblatt; Schnitt und Buchblock etwas stockfleckig; sonst ein sehr gut erhaltenes, sauberes Exemplar Holländisch 269 pages. 8.

Zustand: Fair. 1964. 1st thus. 281 pages. Beige pictorial dust jacket over blue cloth. Pages are moderately tanned at the edges, with notable foxing. Binding has remained firm. Boards have slight shelf wear with bumping to corners. Spine ends are a little crushed with light tanning. The unclipped dust jacket has heavy edge wear, tears and chips. Moderate tanning to spine and edges. Considerable water marks to edges and corners.

Hardcover. Zustand: Good. Zustand des Schutzumschlags: Fair. Jacoby, John H (illustrator). 1964 (1958), 1st thus edition. 281pp. Good/Fair. Hard navy boards with minor rubbing/bumping to edges/spine. Contents generally clean and tight but pages quite tanned/browned. DW with some rubbing/chipping to edges/spine, minor loss, some browning/spotting, minor soiling, minor scuffing. B&W drawings by John H Jacoby throughout. The French writer Alexandre Dumas (1802-1870) was best known for his numerous novels, including 'The Count of Monte Cristo' and 'The Three Muskateers', but he himself believed his masterpiece to be his 'Le Grand Dictionnaire de Cuisine', published posthumously in 1873. This is an abridged translation of that work. Dumas was an expert cook and great food lover, and this work reflects that as well as being an entertaining read, worthy of the great novelist. It includes numerous recipes along with historical notes on culinary customs and traditions, and food related anecdotes.

Edited, Abridged and Translated by Louis Colman from Le Grand Dictionaire de Cuisine Reprint. 281 p. 8° (22 x 14 cm.). Blue cloth with Dust jacket. The cover is discolored and has brown spots. The top of the cover, in particular, is torn and missing a piece. The head (is somewhat discolored) and tail are slightly dented (pic. 3, 4). Significant discoloration to the pages, otherwise clean.

Hardcover. Zustand: Good. Edited and abridged from Dumas' le Grand Dictionnaire de cuisine. With illustrations by John H. Jacoby. No DJ. Light marking to covers. Previous owner's inscription to ffep. Tanning to page edges but contents clean and binding tight,

Hardcover. Zustand: Brand New. abridged edition edition. 281 pages. 9.50x6.50x1.00 inches. In Stock.

Hardcover. Zustand: Very Good. Zustand des Schutzumschlags: Good. John H. Jacoby (illustrator). 1st Edition. 1st printing (1964). 281pp. VG/VG copy but for some staining and small torn loss to rear jacket cover, lightly toned and edgeworn jacket, now preserved in mylar jacket protector.

Hardcover. Zustand: Good. Dutch.