Madame seignobos (36 Ergebnisse)

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. In English.

Zustand: New. In English.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. In English.

Zustand: New. In English.

Hardcover. Zustand: Very Good. Undated, but circa 1920. Publisher's cloth, retaining original wrappers (a huge cook plucking a pheasant). "Les paons, lorsqui'ils sont très gras, peuvent être rôtis à la broche; cependant, il est toujours plus prudent de les faire cuire au braisé, si on ne veut pas risquer d'avoir une bête sèche et dure. Les paonneaux n'ont pas cet inconvénient et sont excellents à la broche. Pour les uns comme pour les autres, il faut deux ou trois jours de mortification, sans cependant arrive au faisandage. Lorsqu'on servait à la française, les paons étaient ornés, pour paraître sur la table, de toutes leurs belles plumes . . .".…

Hardcover. Zustand: Very Good. Undated, but circa 1920. Publisher's cloth, retaining attractive original wrappers. "L'agneau ne peut pas être classée dans la catégorie des aliments de consommation habituelle, parce qu'il n'est bon à manger qu'à un moment spécial de sa croissance, correspondant à des époques fixes de l'année. C'est à l'age de deux mois et demi ou trois mois, lorsque l'agneau n'a encore vécu que de lait de sa mère, que sa chair est fine, parfumée et d'une délicatesse presque analogue à celle de la volaille . . .".…

Taschenbuch. Zustand: Neu. Neuware - Ce petit guide pratique offre des conseils pour former une cuisinière, ainsi que pour organiser une cuisine. L'auteur fournit des recettes de base et des astuces pour faire face aux situations de cuisine les plus courantes. Ce livre sera utile pour toute personne qui souhaite améliorer sa cuisine.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 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.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.…

Taschenbuch. Zustand: Neu. Neuware - Un guide pratique de la cuisine française pour les maîtresses de maison, avec des instructions détaillées sur les techniques de base, les recettes classiques et les conseils pour l'organisation de la cuisine. L'auteur, Madame Seignobos, s'appuie sur son expérience personnelle pour offrir des conseils pratiques et des astuces pour la cuisine quotidienne et les occasions spéciales.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 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.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.…

Taschenbuch. Zustand: Neu. Neuware - Deuxieme Partie: Les Volailles, le Gibier, Salaisons de Porc, les Sauces et les Jus est un livre de cuisine publié en 1907. L'auteur y donne des recettes pour préparer des plats à base de volaille, de gibier, de porc, de sauces et de jus.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 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.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.…

Zustand: New. KlappentextrnrnUnlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketc.

Buch. Zustand: Neu. Neuware - Deuxieme Partie: Les Volailles, le Gibier, Salaisons de Porc, les Sauces et les Jus est un livre de cuisine publié en 1907. L'auteur y donne des recettes pour préparer des plats à base de volaille, de gibier, de porc, de sauces et de jus.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 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.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 - Un guide pratique de la cuisine française pour les maîtresses de maison, avec des instructions détaillées sur les techniques de base, les recettes classiques et les conseils pour l'organisation de la cuisine. L'auteur, Madame Seignobos, s'appuie sur son expérience personnelle pour offrir des conseils pratiques et des astuces pour la cuisine quotidienne et les occasions spéciales.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 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.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 - Ce petit guide pratique offre des conseils pour former une cuisinière, ainsi que pour organiser une cuisine. L'auteur fournit des recettes de base et des astuces pour faire face aux situations de cuisine les plus courantes. Ce livre sera utile pour toute personne qui souhaite améliorer sa cuisine.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 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.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.…

Couverture rigide. Zustand: bon. RO80202674: 1919. In-8. Cartonnage d'éditeurs. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 80 pages.Nombreuses illustrations en noir et blanc dans le texte. Texte sur 2 colonnes avec encadrement. Couverture conservée. . . . Classification Dewey : 641.5-Cuisine, art culinaire. …

Couverture rigide. Zustand: bon. RO80202672: 1919. In-8. Cartonnage d'éditeurs. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 106 pages.Nombreuses illustrations en noir et blanc dans le texte. Texte sur 2 colonnes avec encadrement. Couverture conservée. . . . Classification Dewey : 641.5-Cuisine, art culinaire. …

Zustand: Used: Very Good. uniformément jauni, très bon état. Couverture légèrement passée. Broché, très bon état. Hachette, s.d.