Agnes Marshall (74 results)

Paperback. Condition: 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. Condition: New.

Paperback or Softback. Condition: New. The Book of Ices: Including Cream and Water Ices, Sorbets, Mousses, Iced Souffl�s, and Various Iced Dishes, With Names in French and Eng. Book.

No Binding. Condition: VG. A VG or better original 8 x 10 still. Size: 8" x 10". Photographic Image.

Hardcover. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Condition: New.

Hardback or Cased Book. Condition: New. The Book Of Ices: Including Cream And Water Ices, Sorbets, Mousses, Iced Souffl�s, And Various Iced Dishes, With Names In French And Eng. Book.

Condition: New.

Hardcover. Condition: Very Good. Dust Jacket Condition: No Dust Jacket. Illustrated by Agnes C. Lehman (illustrator). First Edition. A clean, tight copy of this scarce book, sadly lacking the dust jacket, but quite well preserved. The binding is tight, with only slight wear and no fading. It is charmingly decorated in Art Deco style, with an image of a young woman in a breezy landscape. There are no inscriptions or markings. The paper is lightly, but attractively age-toned. The illustrations are adorable. This appears to be aimed at the teen market of the day. Interesting social history. Fast shipping worldwide, with tracking number provided. ; 8vo 8" - 9" tall.

Hardback. Condition: New.

Paperback. Condition: New.

Condition: As New. Unread book in perfect condition.

Hardback. Condition: New.

Hardcover. Condition: Very Good. Inscribed by Geer on a front blank, signed Gertrude Geer Talcott. Two stories extracted from literary periodicals and bound together: 1) Boston Calling, Gertrude Marshall Geer extracted from The Atlantic Monthly, August 1922. 2) Who Was Robinson? , Agnes Porter extracted from Scribner's Magazine, December 1920.

Condition: New. In.

Condition: New.

Condition: very_good. This book is in Very Good condition. The cover and pages have minor shelf wear. Binding is tight and pages are intact.

Hardcover. Condition: Good. nd about 1899. 40,000 revised and enlarged edition. frontis.adverts. 576pages. 125 illus.green cloth. spine a little weak but generally good condition.

Condition: As New. Unread book in perfect condition.

Softcover. Brown wraps. ix, 154 pp. 354 bw plates. A catalogue of an exhibition at the Metropolitan Museum of Art from May 11 through September 13, 1936. Includes a preface, an essay by R.T.H. Halsey, "Benjamin Franklin: His Interest in the Arts," and a chronology of Franklin's life with special reference to this exhibition. Also includes an annotated catalogue of 356 works, with excellent plates throughout. G- (Ex-library, with tape and label on spine, few markings, cover has separated from text block but all are present.).

Hardcover. Condition: Fine. No Jacket. CURRENTLY WE ONLY SELL TO UK LOCATIONS. PLEASE DO NOT PLACE ORDER IF INTERNATIONAL SHIPPING IS REQUIRED. This is an ex-library book so has the usual library markings, labels and stamps inside. This is a very good copy. Slight wear on book cover.

Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. Small illegible artist's signature to jacket, Robey? Larbey? (illustrator). Revised Edition. First published in 1887, this is a revised edition of c. 1920. Some edge wear and chipping to top and bottom of jacket (showing a 1920s cook displaying a jelly) and spine, some overall slight spotting and time staining, corners rubbed with small loss, folds rubbed, not price clipped ((6/-), small unsigned engraved slip tipped in (With the Compliments of the Author), Internally clean tight and square, overall a vg+ copy for its age. 664pp, lavishly illustrated. Agnes Bertha Marshall (born Agnes Beere Smith 1852-1905), was an English culinary entrepreneur, inventor, and celebrity chef. An unusually prominent businesswoman for her time, Marshall was particularly known for her work on ice cream and other frozen desserts, which in Victorian England earned her the nickname 'Queen of Ices'. Marshall popularised ice cream in England and elsewhere at a time when it was still a novelty and is often regarded as the inventor of the modern ice cream cone. Through her work and popular cookery school (which taught English and French Haute Cuisine), Marshall may be largely responsible for both the look and popularity of ice cream today. Marshall and her husband also operated an innovative business selling patented cooking equipment such as her ice cream freezer, Mrs Marshall also ran promotional tours to popularise her books and school, one of the first chefs to do so. In 1904, Marshall fell from a horse and suffered injuries from which she never properly recovered. She died of cancer the next year. Marshall was one of the most celebrated cooks of her time and one of the foremost cookery writers of the Victorian age, particularly on ice cream. Her recipes were renowned for their detail, simplicity and accuracy, indeed I have just tried her recipe for Chicken Fricassee, and apart from making some small adjustments (I am not cooking for 12 people), and substituting chicken stock for water to poach my chicken in, it was delicious (it was obvious that Mrs Marshall bought her chickens whole with feathers). Despite her fame in life, Marshall's name faded into obscurity after her death. Her husband continued to operate their businesses but they declined without Marshall's personality and drive. In 1921, the company was sold and became a limited company and in 1954 it ceased operations. Marshall's cookery school remained in operation until the outbreak of World War II. She was somewhat rescued by Elizabeth David, who referred to her a the 'famous Mrs Marshall' and writer Robin Weir who assessed Marshall in 2015 as a 'unique one woman industry' whose achievements were 'arguably unequalled' and who 'deserves much more credit than she has been given by history'. A very scarce book with jacket.

Hardcover. Condition: Good. uk.1890 ish (35th.thousand) good tight hardback that has been reboun d with new feps.576 pages and 34 fabulous adverts in back,a nice looking copy.due to weight extra postage for non uk address.

Hardback. Condition: New.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Condition: Neu. Neuware.

Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Ein Reprint des Klassikers der Speiseeisherstellung. Agnes Berta Marshal hatte vor über hundertfünzig JAhren den Titel der Eiskönig, so begehrt waren ihre Kreationen. Das vorliegende Buch ist das Hauptwerk und umfasst eine Vielzahl historischer Rezepte für besondere Sorte, die man heute nicht mehr kennt. Das Buch ist ein Leckerbissen für jeden Freund des kühlen Genusses.

Paperback. Condition: New. Print on Demand. This book delves into the fundamental principles of culinary art, offering a comprehensive guide to creating delicious and well-crafted dishes. The author emphasizes the importance of stocks and sauces as the foundation of good cooking, providing detailed instructions and insights into their preparation. From classic brown sauce to delicate veloutÃÂ , the book covers a wide range of essential sauces, each with its unique flavor profile and culinary applications. The author's approach is rooted in practical experience and a deep understanding of the nuances that elevate ordinary meals to extraordinary heights. With clear and concise explanations, the book demystifies the art of sauce-making, empowering readers to experiment with different ingredients and techniques. Beyond stocks and sauces, the book explores various culinary components, including garnishes, purÃÂ es, and farces, offering valuable tips and tricks for enhancing the presentation and flavor of dishes. By mastering the principles outlined in this book, aspiring cooks and seasoned chefs alike can elevate their culinary skills and create memorable dining experiences. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.

Hardback. Condition: New.

Buch. Condition: Neu. Neuware - This delightful book is a comprehensive guide to making ices of all kinds, including cream and water ices, sorbets, mousses, and iced soufflés. With step-by-step instructions and dozens of recipes, this work is an essential resource for anyone interested in the art of dessert-making.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.