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Book is encased in a red leatherette covering. Cuisine Francaise, Le - Guide Vert. Paris: Solar, Colour illustrations, Mont Blanc de Marrons should impress your guest. Collection Negrita, Business card from Le Restaurant D'Olympe loosely inserted to front. French Cookery for English Homes. Edinburgh: William Blackwood and Sons, Third Impression. Brown cloth with white titles, and blue, white and black decorations - nice bright boards.
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London: David Bogue, Originally produced in by an English physician. Oxford page Printed by David Bogue in With many engravings. Red cloth with gilt title to spine, some water staining to front board. Good tight book. Lacks free front endpaper. Paris: Delville, Text in French throughout. Luzern: Opeasi, Cologne: Konemann, Originally produced in by an English physician, Oxford page , and printed by Thomas Boyes, reprinted in by David Bogue.
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Green cloth with gilt title to spine, some water staining to front board. Paris: Femmes D'aujourd'hui, Reprint. Cuisine Vegetarienne. Ingersheim: Editions S. Colour illustrations, nice collection of recipes. Paris: Plon, Not paginated. French text throughout, but this would be a wonderful way to introduce young children to the French language and have fun cooking at the same time - Nid d'oeuf for anyone? Boards are stained, but this does not affect the contents.
Mes Recettes. Pages edges are browned, not affecting text. Simple French Food. Olney, Richard. London: Jill Norman, The author gives us the best of cuisine bourgeoise: the food that is cooked daily in French households where the tradition of eating well has never been lost. French Menu Cookbook, The. Berkeley: Ten Speed Press, La cuisine d'Olympe: Une grande cuisine toute simple. Jacob, Patrick and Saulnier, Jacqueline.
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Paris: Menges, In this quest for the traditional restaurant food and culture of a fast-disappearing France, Mirabel Osler travels the length and breadth of the country, focusing on individual restaurants which are preserving the tradition. The book explores producers and suppliers, and describes the travelling grocer and butcher, the local markets, the specialist skills of baker and patissier and the cooks themselves.
The recipes included are adapted from the originals Osler discovered. Dorrell, Simon. Various inscriptions to Henrietta Green from the author, illustrator and several others.
French words and phrases used by English speakers | Antimoon Forum
Publisher's press release loosely inserted to front. Cuisine Economique. Designed to assist the thrifty gourmet in capitalizing on seasonal cooking, a collection of recipes in menus - covers lamb, cold soups, pasta dishes, stews, and desserts. Recipes that turn penny-pinching into a delicious experience.
Patisserie Familiale. Plus de recettes de patisserie, glaces, entremets de cuisine confiserie, 64 presentations en couleurs de gateaux, 65 gravures en noir de manipulations. Modern French Culinary Art. London: Virtue, With recipes and illustrations, this has to be one of the most comprehensive cookery books ever published. Paris: Jacques Kramer, Green cloth with faded titles. Contents clean and bright. Nouveau Guide Culinaire, Le.
Technique, La. An illustrated guide to the fundamental techniques of cooking. Dustjacket is scuffed and has been repaired to top edge with sellotape.
First Edition - Paperback. Companion to La Technique. Best Bretton, The Best. Paris: Ouest-France, Breton lardy cake has to be a classic. Grandes dames de la Cuisine. Prato, Rodica. Wonderful illustrations. Former owner has pasted a picture of 'Sunflowers' by Van Gough and added inscription to verso of free front endpaper - does not affect text.
Paris: Ernest Flammarion, Second Edition.
This book will require some very careful restoration - all the pages are complete, but covers have loss to edges. French Dishes - Easy and Delicious.go site
Browse By Author: G
London: New Europe Publishing, Austerity recipes from Staples rusty. Cooking with Pomiane. Benton, Peggy. London: Cookery Book Club, As a dietician and professor at the Institut Pasteur in Paris, Pomiane has acquired a profound knowledge of the nutritive and medicinal values of food, and of its history. And yet his approach is charmingly carefree.
Former owner's small label inside flap of dustjacket. London: Serif, French Home Cooking. Spine is worn but complete.
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Interesting, but recipes do not state quantities! British Library give a date of Page edges browned, nice collection of recipes including Strawberry Omelette. Fold-out plate of serviette folding techniques. Le plus complet des livres de cuisine. Front board is heavily embossed depicting kitchen range with chicken draped across. Brittany - French Regional Cookery. Includes such Breton specialities as lamb with haricot beans, meat or poultry combined with dried fruits such as prunes or raisins, and dairy-rich desserts based on Breton butter, cream and eggs. Dustjacket is chipped to edges. New York: Dover Publications, The great classic of haute cuisine with more than exact recipes and full instructions Flammarion, Inscription to short title page by the author.
Lyon: Audin, Facsimile. One of two thousand copies printed May, l in Lyon. Bound in brown cloth with title panel to spine and gilt lettering. Paris: Seuil, London: C. Arthur Pearson,. Third Edition. Illustrated boards. Axford page Inscription is dated Shaken, but complete.