le guide culinaire auguste escoffier (53 Ergebnisse)

Paperback. Zustand: Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.

Paperback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Zustand: 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.

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

Paperback. Zustand: Used; Good. Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover. Damaged cover. The cover of is slightly damaged for instance a torn or bent corner. Aged book. Tanned pages and age spots, however, this will not interfere with reading.

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

Hardcover. Zustand: Fair. Text in French. Reissue. xx, 240pp, lightly illustrated. Printed in red and black. Brown glazed boards with yellow lettering front and spine. Cut away thumb index. 12mo. Boards quite heavily shelf worn, rounded on corners and spine ends. Pages slightly toned and two leaves have a crease along the fore edge. Le Repertoire de la Cuisine was first published in 1914 It was intended as a addition to Le Guide Culinaire by Auguste Escoffier but adds much of Saulnier's own material. It is a standard reference for classical French haute cuisine. Culinary Institute of America instructor, Uwe Hestnar called it, alongside Larousse Gastronomique and the works of Escoffier, required reading for anyone interested in classical French cookery.

Zustand: New. In.

Zustand: Gut. Zustand: Gut | Seiten: 473 | Sprache: Französisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Zustand: New.

Hardcover. Zustand: Brand New. 1200 pages. French language. 7.72x5.39x2.32 inches. In Stock.

Zustand: Neuf.

Hardcover. Zustand: gut. 1998. Eine Fundgrube für das Zubereiten, Anrichten und Garnieren von SpeisenEinzige autorisierte deutsche Ausgabe, übersetzt und bearbeitet von Walter Bickel. Auguste Escoffier (1846 - 1935) gilt heute als der Reformator der Kochkunst des 20. Jahrhunderts. Essen wurde gesünder und bekömmlicher - Mise en place sowie die gesamte Küchentechnik wurden von ihm modernisiert und die Anrichteweisen zweckgerichtet vereinfacht. In seinem 'Le Guide culinaire' erfasste er erstmals systematisch Rezepturen für das gesamte Rohstoff- und Nahrungsangebot. Bis heute ist sein Vermächtnis eine schier unerschöpfliche Fundgrube über die Zubereitung, Anrichtung und Garnierung von Speisen - eben 'die Bibel aller Köche' vom 'Kaiser aller Köche'. Das umfangreiche Sachregister enthält alle deutschen und französischen Bezeichnungen der Rezepturen und Garnituren Zusatzinfo 18 x 25 cm, geb. Sprache deutsch Maße 180 x 250 mm Sachbuch Ratgeber Essen Trinken Grundkochbücher Schulbuch Wörterbuch Lernhilfen Lexika Auguste deutsche Übersetzung Escoffier FOS Ern.+Hauswirtschaft FOS Ern.und Hauswirtschaft Frankreich; Küche Gastgewerbliche Berufe Gymnasium Ernährung + Hauswirtschaft Gymnasium Ernährung und Hauswirtschaft Hauswirtschafter/-in Hauswirtschafterin Hauswirtschaftsmeister/-in Höh. BFS Ern.+Hauswirtschaft Höh. BFS Ern.und Hauswirtschaft Koch Kochen/Kochbuch; Frankreich Kochen/Kochbuch; Internationale Küche Koch/Köchin Kochkunstführer Le Guide Culinaire Walter Bickel ISBN-10 3-8057-0384-8 / 3805703848 ISBN-13 978-3-8057-0384-0 / 9783805703840 Kochkunstführer: Auguste Escoffier [Hardcover] Escoffier, Auguste Bickel, Walter Kochkunstführer: Auguste Escoffier [Hardcover] Zubereiten Anrichten Garnieren Speisen Kochkunst Essen Küchentechnik Anrichteweisen Le Guide culinaire Rezepturen Nahrung Zubereitung Anrichtung Garnierung Speisen Köche Garnituren Trinken Grundkochbücher Hauswirtschaft Frankreich Gastgewerbliche Berufe Ernährung Koch Kochen Kochbuch Internationale Küche Walter Bickel Kochkunstfuehrer Auguste Escoffier In deutscher Sprache. 746 pages. 180 x 250 mm.

État de NEUF / New condition 468206 9782290262177 40.

Zustand: 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.

Hard cover. Text in English, French. Sewn binding. Paper over boards. 646 p. Audience: General/trade. Very good in very good dust jacket.

Taschenbuch. Zustand: Neu. Neuware - When outdoorsman, avid hunter, and nature writer Steven Rinella stumbles upon Auguste Escoffier's 1903 milestone Le Guide Culinaire, he's inspired to assemble an unusual feast: a forty-five-course meal born entirely of Escoffier's esoteric wild game recipes. Over the course of one unforgettable year, he steadily procures his ingredients-fishing for stingrays in Florida, hunting mountain goats in Alaska, flying to Michigan to obtain a fifteen-pound snapping turtle-and encountering one colorful character after another. And as he introduces his vegetarian girlfriend to a huntsman's lifestyle, Rinella must also come to terms with the loss of his lifelong mentor-his father. An absorbing account of one man's relationship with family, friends, food, and the natural world, The Scavenger's Guide to Haute Cuisine is a rollicking tale of the American wild and its spoils. Praise for The Scavenger's Guide to Haute Cuisine 'If Jack Kerouac had hung out with Julia Child instead of Neal Cassady, this book might have been written fifty years ago. . . . Steven Rinella brings bohemian flair and flashes of poetic sensibility to his picaresque tale of a man, a cookbook, and the culinary open road.'-The Wall Street Journal 'If you rue the 'depersonalization of food production,' or you're tired of chemical ingredients, [Rinella] will make you howl.'-Los Angeles Times 'A walk on the wild side of hunting and gathering, sure to repel a few professional food sissies but attract many more with its sheer in-your-face energy and fine storytelling.'-Jim Harrison, author of Legends of the Fall '[A] warped, wonderful memoir of cooking and eating . . . [Rinella] recounts these madcap wilderness adventures with delicious verve and charm.'-Men's Journal.

Zustand: Acceptable. Item in acceptable condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

Zustand: New.

Zustand: New. In.

Buch. Zustand: Neu. Neuware - The American translation of the monumental Guide Culinaire, Auguste Escoffier s indispensable guide to fine cooking originally published in 1903, with nearly 3,000 recipes for sauces, soups, roasts, desserts, and moreIn The Escoffier Cookbook, Auguste Escoffier, regarded as one of the greatest chefs of all time, presents 2,973 dishes, clearly and simply outlines the methods of preparation for each, and shows how to achieve perfection in delicious flavor.In Part I: The Fundamental Elements of Cooking, he explains the importance of flawless stocks and guides the reader through making them at home. He then moves on to the sauces Espagnole, Velouté, Bechamel, Tomato, and Hollandaise that form the foundation of French cooking. Next, Escoffier explores the Aspics and Jellies; the Court Bouillons (or short broths); Elementary Preparations (seasoning, condiments, garnishes, stuffings, and the like); and finally Leading Culinary Operations (braising, poaching, sauteing, roasting, grilling, frying, gratinating, and glazing, among others).In Part II: Recipes and Methods of Procedure, Escoffier offers nearly 3,000 recipes that show the incredible range of classic French cuisine. All the familiar standards are here Coquilles Saint-Jacques, Crepes Suzette, Cassoulet, Charlotte Russe, Lobster Newburg, and Potatoes Dauphinoise, plus thousands of not-so-familiar standards.Featuring a comprehensive glossary and a collection of sample menus, The Escoffier Cookbook is an invaluable resource for connoisseurs, gourmets, and those who appreciate excellence in food preparation. Bon appétit!

Gebunden. Zustand: New. KlappentextrnrnGeorges Auguste Escoffier first published Le Guide Culinaire in 1903, and continued to expand and update the book himself through its fourth edition in 1921. Nearly a century later, the top reference to classic French cuisine ha.

Zustand: New.

Hardcover. Zustand: Brand New. flammarion edition. 1264 pages. French language. 10.31x7.32x1.34 inches. In Stock.

État de NEUF / New condition 2081229297 9782081229297 16.

Buch. Zustand: Neu. Neuware - Georges Auguste Escoffier first published 'Le Guide Culinaire' in 1903, and continued to expand and update the book himself through its fourth edition in 1921. Nearly a century later, the top reference to classic French cuisine has been revised as an authentic, unabridged translation of the 1921 fourth edition, and includes more than 5,000 narrative recipes.

First British De Luxe Edition. Good copy in the original gilt-blocked maroon cloth boards, now slightly dust-dulled overall and with endbands slightly rubbed. Rounded corners to the covers and leaves as issued; illustrated endpapers. Engraved added title page loose, with rear free endpaper coming loose. The text block remains otherwise tight and clean overall, with alphabetical thumb indices on the fore-edge. Some isolated and minor dust-dulling and foxing to the margins. A well-preserved copy overall. Physical description; xii, 263, [5] pages : illustrations ; 22 cm. Notes; Translated from the original French edition by E. Brunet (Edouard Brunet), Chef to the Duke and Duchess of Roxburghe. Originally published in French in 1914, it is a condensed reference guide to Auguste Escoffier's Le guide culinaire, written by Escoffier's student Louis Saulnier in collaboration with Théodore Gringoire. Contents; Approximately 7,000 recipes, including over 2,600 which are only to be found together in this book. Subjects; Cooking, French. Cooking Dictionaries French. French language Dictionaries English. Gastronomy. Cookbooks 20th century. Escoffier, Auguste 1846-1935. 3 Kg.

Zustand: Sehr gut. Zustand: Sehr gut | Seiten: 638 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Buch. Zustand: Neu. Neuware - No cook should be without the original, unabridged translation of Auguste Escoffier's masterpiece Le Guide Culinaire, a classic recipe reference resource which popularized haute cuisine as we know it when it was first published in 1903.This handsome new edition is a treasure-trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. These French dishes form the foundation of modern culinary art and with it the work of every trained chef, who rightly revere this fascinating historical document. Not only a reference for professionals, it's also a fascinating read for any foodie, offeringan insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to our own kitchens. In his notes we can see Escoffier's philosophy of cooking: modern, simple and clean.This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal. It's also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs, trainee chefs and students of the culinary arts, as well as anyone who enjoys taking cooking seriously.

Buch. Zustand: Neu. Neuware J'ai Lu, 82, rue Saint-Lazare CS 10124, 75009 Paris 1197 pp. Französisch.