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  • Topic: French Cuisine
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Matches 1-20 of 174

Simple French Food.

New York: Atheneum, 1983. 9" x 6". 433pp. Glossy wrappers. Near fine condition. Third printing. A guide to provincial French cuisine (from all the regions of France), with 250 more

14.50 USD

John Michael Lang Books
Seattle, WA
(206) 624-4100

Simple French Food.

New York: Thomas Y. Crowell Company, 1971. 10" x 7.25". 433pp. Brown buckram, in dust wrapper. Fine condition. The jacket has a little edge wear. "A cookbook of masterpieces in French cuisine." more

17.50 USD

John Michael Lang Books
Seattle, WA
(206) 624-4100

100 Recettes de Cuisine Russe

N.p: by the author, 1924. Octavo, 36 pages. First edition. A short, but thorough introduction to Russian cuisine, written by an author apparently much beleaguered by frequent requests for her more

200.00 USD

Rabelais Books
Biddeford, ME
(207) 774-1044

La Gastronomie en Russie

Paris: L'Auteur, Mellier, 1860. Duodecimo, 275, [1] pages. First edition, of the first book of Russian cuisine published in France. Petit was the chef to Count Panine, the Russian more

500.00 USD

Rabelais Books
Biddeford, ME
(207) 774-1044

Analizad vosotros mismos Vuestros Vinos, Vuestros Mostos, etc. [...] Metodos Officiales de Analisis con los Instrumentos Enoloficos de Precision de

[Paris]: Laboratoires Dujardin-Salleron, 1890. Broadside 37.5 x 28 cm. Contemporary to Louis Pasteur, Jules Salleron established a Parisian company specializing in oenological precision instrumentation, developing an acetimeter followed by more

450.00 USD

Rabelais Books
Biddeford, ME
(207) 774-1044

Cuisine et Vins de France

Paris: Librarie Larousse, 1953. Large, thick quarto, 856 pages. Profusely illustrated in black and white. FIRST EDITION. One of Curnonsky's major works out of many (nearly 65). The "Prince more

90.00 USD

Rabelais Books
Biddeford, ME
(207) 774-1044
Matches 1-20 of 174