Dooven camille (12 Ergebnisse)

Hardcover. Zustand: Acceptable. Rubbing/general age wear to boards. Foxing/age staining throughout. Still readable. Binding sturdy.

Zustand: Fair. Acceptable condition. No Dust Jacket (cooking, american, cookbooks) A reading only copy. Boards/spine/hinges may be broken, detached, or missing. All pages of text are present, but they may include extensive notes/highlighting, be heavily stained, or detached. May be missing non-text pages (e.g. end pages, half title, title, frontispiece.).…

Zustand: Fair. Acceptable condition. No Dust Jacket (cooking, cookbook, recipes) 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.

Zustand: Good. Good condition. No Dust Jacket (cookbook, cooking, recipes) A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Zustand: As New. Unread book in perfect condition.

Hardcover. Zustand: Good. No Jacket. Dust jacket missing. Shelf and handling wear to cover and binding, with general signs of previous use. Moderate wear to the boards. Binding is lightly shaken. Clean interior pages. Secure packaging for safe delivery.

Hardcover. Zustand: Good. No Jacket. Shelf and handling wear to cover and binding, with general signs of previous use. Secure packaging for safe delivery.

Zustand: As New. Unread book in perfect condition.

Taschenbuch. Zustand: Neu. Neuware - 'The Modern Cook Book' is an extensive and practical guide to the culinary arts, written to bring professional kitchen expertise to the everyday household. Authored by K. Camille Den Dooven, a seasoned chef, this work provides a systematic approach to cooking that balances traditional methods with the modern efficiencies of the early 20th century. The book is designed to serve both the novice cook looking for foundational instructions and the more experienced host seeking to refine their repertoire.The work covers a vast array of topics, including the selection and preparation of meats, poultry, and fish, as well as the art of making delicate sauces, soups, and pastries. Emphasis is placed on the importance of quality ingredients and the technical precision required to achieve consistent results. In addition to recipes, the text offers valuable insights into kitchen management, food science, and the aesthetic presentation of dishes. As a historical document of American and European-influenced cuisine, 'The Modern Cook Book' remains a significant resource for those interested in the evolution of domestic science and the enduring principles of fine dining. It stands as a testament to an era when cooking was being transformed by new technologies and a growing interest in diverse, sophisticated flavors.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Buch. Zustand: Neu. Neuware - 'The Modern Cook Book' is an extensive and practical guide to the culinary arts, written to bring professional kitchen expertise to the everyday household. Authored by K. Camille Den Dooven, a seasoned chef, this work provides a systematic approach to cooking that balances traditional methods with the modern efficiencies of the early 20th century. The book is designed to serve both the novice cook looking for foundational instructions and the more experienced host seeking to refine their repertoire.The work covers a vast array of topics, including the selection and preparation of meats, poultry, and fish, as well as the art of making delicate sauces, soups, and pastries. Emphasis is placed on the importance of quality ingredients and the technical precision required to achieve consistent results. In addition to recipes, the text offers valuable insights into kitchen management, food science, and the aesthetic presentation of dishes. As a historical document of American and European-influenced cuisine, 'The Modern Cook Book' remains a significant resource for those interested in the evolution of domestic science and the enduring principles of fine dining. It stands as a testament to an era when cooking was being transformed by new technologies and a growing interest in diverse, sophisticated flavors.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

30pp. Ilustrado. Algunas anotaciones a lápiz.

Zustand: Good. New York: Books, Inc., 1945. 12mo hardcover. x+238pp. Good book. No dust jacket. Pages heavily toned. (American Cooking, Cookbook) Inquire if you need further information.