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France/French

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French Domestic Cookery combining elegance with economy; describing new culinary implements and processes; the management of the table; instructions for carving; French, German, Polish, Spanish and Italian Cookery in Twelve Hundred Receipts besides a variety of new modes of keeping and storing provisions. domestic hints,, &c, management of wines.
1 French Domestic Cookery combining elegance with economy; describing new culinary implements and processes; the management of the table; instructions for carving; French, German, Polish, Spanish and Italian Cookery in Twelve Hundred Receipts besides a variety of new modes of keeping and storing provisions. domestic hints,, &c, management of wines.
London David Bogue 1846 First edition (?) Original Cloth Good 
Corners and head and foot of spine are bumped, spine is sun-faded as are edges, with possible watermark to front right edge. Internally, a split between pastedown and ffep has rendered the binding a little loose, although it is secure. Inscription to ffep. Pages are generally clean, although edge of text block is browned. In sum a good solid copy of a scarce volume. This appears to be the first English edition, a translation of "La Cuisiniere de la Campagne et de la Ville; ou, Nouvelle Cuisine Economique" published also in 1846 in Paris. An 1846 American edition is cited in the Methodist Review of that year (in which the reviewer takes the publisher to task for including the sections on wines and asks for a teetotal edition). Bitting mentions that another English publication with the same title was published in 1825, but does not suggest a connection, although some sources cite it as first and this as second. Scarce. 
Price: 800.00 AUD
 
 
The French Chef, (Julia Child)
2 (Julia Child) The French Chef
n.d. (1950s?) Hardcover Very Good 
Fraying and wear to head of spine, rubbing and some stains to pictorial boards. A delightful little cook book intended as an introduction to French cooking for American girls. Although not accredited ( there are no author or publishing details) this book was produced by none other than Julia Child, who at the time had a popular tv show of the same name. 
Price: 15.00 AUD
 
 
La Charcuterie  la Campagne, Babet- Charton, Henriette
3 Babet- Charton, Henriette La Charcuterie la Campagne
Paris La Maison Rustique n.d. (1950s) 6th edition Wrappers Very Good 
Minor edgewear, otherwise a lovely bright copy. French text. Lovely book on charcuterie including information on breeds, husbandry and slaughtering and many recipes from regions of France. Scarce 
Price: 50.00 AUD
 
 
4 Beck, Simone; Bertholle, Louisette; Child, Julia MASTERING THE ART OF FRENCH COOKING Volume 1
New York Alfred A Knopf 1971 Thirteenth Printing Hardcover Very Good very good Jacket 
PO name on ffep A book for the "servantless cook who can be unconcerned on occasion with budgets, waistlines, timetables, children's meals, or anything else which might interfere with the enjoyment of producing something wonderful to eat". Splendid introduction to a splendid book with its precise instruction on techniques and exceptionally good recipes. 
Price: 75.00 AUD
 
 
5 Bertholle, Louisette; Beck, Simone; Child, Julia Mastering the Art of French Cooking
New York Alfred A Knopf Inc 2009 0375413405 / 9780375413407 Hardcover New New Jacket 
684 pp. A new edition of the classic, published to capitalise on the popularity of the film Julie and Julia. 
Price: 40.00 AUD
 
 
6 David, Elizabeth French Provincial Cooking
London Michael Joseph for The Cookery Club 1967 Hardcover Very Good 
8vo. pp 519 Mrs David's books will always be treasured - few have had a greater influence on post-war food, or written so stylishly about it. All the delicious, simply presented foods of the French provinces are here - from Lentil and Sorrel Soup and Bouillabaisse to Cassoulet and Open Fruit Tarts. 
Price: 45.00 AUD
 
 
7 David, Elizabeth French Provincial Cooking
London Penguin 1973 Paperback Fair 
page edges age-browned as usual. Creases to corners of covers which are lightly soiled. Reading copy Mrs David's books will always be treasured - few have had a greater influence on post-war food, or written so stylishly about it. All the delicious, simply presented foods of the French provinces are here - from Lentil and Sorrel Soup and Bouillabaisse to Cassoulet and Open Fruit Tarts. 
Price: 12.00 AUD
 
 
Cooking with Pomiane Edited & translated from the French with 4 ills. by Peggie Benton, De Pomiane, Edouard
8 De Pomiane, Edouard Cooking with Pomiane Edited & translated from the French with 4 ills. by Peggie Benton
London 1969 Cookery Book Club Ed. Hardcover Good good Jacket 
Margins browned, d/w edgewear Delightful book, full of fresh ideas, first published 1962. Hard to find in hard covers. 
Price: 20.00 AUD
 
 
Sauces French & Famous, Diat, Louis
9 Diat, Louis Sauces French & Famous
London Hammond, Hammond 1955 First UK edition Hardcover Very God+ Good+ Jacket 
8vo. pp 156. D/w sl rippled due to PO application of reinforcing tape to top edge, otherwise a clean, tight copy Diat was the great chef of Vichyssoise fame, for which a recipe is included in a foreword. Deals with all the classic sauces and including cold, game and dessert sauces. Very thorough instructions. Scarce 
Price: 15.00 AUD
 


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