Georges auguste escoffier (3 Ergebnisse)
- Weitere Bilder
Escoffier: The Complete Guide to the Art of Modern Cookery
Cracknell, H. L.; Kaufmann, R. J.; Escoffier, Georges Auguste
- Hardcover
Anbieter: Goodwill Northern Illinois, Rockford, IL, USAGoodwill Northern Illinois
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Gebraucht - Ausreichend
EUR 22,32
Versand gratisVersand innerhalb von USAAnzahl: 1 verfügbar
Zustand: acceptable. The book has obvious signs of wear which may include some damage to the cover, deeper corner dings, markings, or creases, but its integrity is intact. The binding may also be slightly damaged but its integrity is intact. There may also be possible writing in the margins and underlining and highlighting of te…xt, but there are no missing pages or anything that would compromise the legibility or understanding of the text. The imagery is a stock photo of the item.
- Weitere Bilder
Verlag: Heinemann/The Cookery Book Club, London, 1966
- Hardcover
Anbieter: Rooke Books PBFA, Bath, Vereinigtes KönigreichRooke Books PBFA
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenVerbandsmitglied: PBFA
Zustand: Gebraucht - Gut bis sehr gut
EUR 162,55
EUR 25,71 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
In den WarenkorbCloth. Zustand: Near Fine. Zustand des Schutzumschlags: Very Good Indeed. A new edition of Georges Augustes Escoffier's A Guide To Modern Cookery, an encyclopaedia of 2,793 recipes from the very best of French cuisine. A new edition of Georges Augustes Escoffier's A Guide To Modern Cookery, The World's Greatest Cookery Book.Publ…ished by Heinemann for the Cookery Book Club in 1966. First published in 1907.In the publisher's original cloth, in the original unclipped dust wrapper. Contains a set of pre-designed menus at the back of the book to inspire the reader with fancy dinner parties.Written by the esteemed chef of the Carlton and Savoy hotels, a pre-eminent figure in London and Paris at the turn of the 20th century, Georges Augustes Escoffier's book is a masterful cooking encyclopaedia, containing 2,793 recipes of French cuisine. Despite this great number, each recipe has been carefully constructed.The new edition has been re-designed for improved legibility, and contains an introduction by fellow chef, and Escoffier's biographer, Eugène Herbodeau. In the publisher's original cloth, in the original unclipped dust wrapper. Externally, in excellent condition, with minimal shelf wear. Dust wrapper is smart, with slight wear to the extremities. The occasional mark to the wrapper. A slight crease to top of edge of front fly leaf. End papers are bright and clean, with the rare mark. A couple of ink inscriptions by previous owner. Internally, firmly bound. Pages are bright and clean. Near Fine. None (illustrator). book.
- Weitere Bilder
A Guide to Modern Cookery [Le Guide Culinaire]
Escoffier, A. [Georges Auguste Escoffier (28 October 1846 - 12 February 1935) was a French chef, restaurateur and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême (8 June 1784 - 12 January 1833), one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernise Carême's elaborate and ornate style. [Mairi Mackenzie (1 March 1879 - 23 July 1953) was the daughter of Osgood Hanbury Mackenzie (1842-1922). In 1862 he had purchased the Inverewe Estate near Poolewe, Scotland, and set to work to establish a 50 acre garden on an unpromising coastal site].
Verlag: Published by William Heinemann Ltd., London First English Translated Edition . 1907., 1907
- Hardcover
- Erstausgabe
Anbieter: Little Stour Books PBFA Member, Canterbury, Vereinigtes KönigreichLittle Stour Books PBFA Member
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenVerbandsmitglied: PBFA
Zustand: Gebraucht - Gut
EUR 2.107,13
EUR 35,07 VersandVersand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
In den WarenkorbZustand: Very Good. 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 i…n 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].
