Fernand Point (19 results)

Condition: 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.

Condition: Neuf.

Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. 1st Edition. Clean, In Very Good Condition. Hardcover. In A Very Good Dust Jacket. First Us Edition. Printed InWe will state signed at the description section. we confirm they are signed via email or stated in the description box. - Specializing in academic, collectiblle and historically significant, providing the utmost quality and customer service satisfaction. For any questions feel free to email us.

Hardcover. Condition: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Condition: good. Signs of wear and consistent use.

Hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!

Condition: good. Book has corner edge dings and or scratches and signs of wear.

Hardcover. Condition: Very Good. No Jacket. Minor shelf and handling wear, overall a clean solid copy with minimal signs of use. Secure packaging for safe delivery.

hardcover. Condition: Very Good. This Book is in Very Good condition. See our picture for exact item you will receive. All items ship within 24 hours. Packaging is 100% Recyclable. Most items purchased from Charitable organizations. A portion of each sale is also donated to a monthly charity, check your package for this month's charity. Reuse-Recycle-Rebook!

Hardcover. Condition: Brand New. 240 pages. 9.50x7.50x1.00 inches. In Stock.

Pleine toile éditeur. Condition: Très bon. Dust Jacket Condition: Satisfaisant. Edition originale. Extemely rare original edition (1969, Flammarion. in english) of the reference cooking book of the three Michelin stars chef, Fernand Point. Introduction by Joseph Wechsberg. Special drawings by André Dunoyer de Segonzac. Signs of wear on the protective jacket. Soid full cloth binding. Interior as new. Some comments on Fernand Point (1897-1955) 'My favourite cookbook: Ma Gastronomie by Fernand Point, who was considered the father of modern French cuisine. From his restaurant 'La Pyramide' in Vienne, he gained three Michelin stars and trained a generation of French master chefs. He created the term 'nouvelle cuisine', which means simply lighter cuisine' Marco Pierre White. 'My favourite cookbook: Ma Gastronomie by Fernand Point, who was considered the father of modern French cuisine. From his restaurant 'La Pyramide' in Vienne, he gained three Michelin stars and trained a generation of French master chefs. He created the term 'nouvelle cuisine', which means simply lighter cuisine' Marco Pierre White. 'Fernand Point, a man of my time and also way ahead. Someone I would have loved to have lunch with' Fergus Henderson, St. John Bar and Restaurant 'I believe Fernand Point is one of the last true gourmands of the twentieth century. His ruminations are extraordinary and thought-provoking -he has been an inspiration for legions of chefs. It was the first cookbook that opened my eyes and made me more conscious of the entire dining experience. It made me think of the guest, and the culture surrounding food and restaurants' Thomas Keller, author of 'The French Laundry Cookbook' and 'Bouchon' 'If someone were to take away all my cookbooks except for one, I would keep Fernand Point's 'Ma Gastronomie'. For me, his philosophy instilled what cuisine is all about: generosity and hugeness of heart. Point said that if you are not a generous person you cannot be in this field' Charlie Trotter, author of 'Charlie Trotter's' and 'Charlie Trotter Cooks at Home'.

Cartonnage. Condition: Très bon. Pas de jaquette. Dunoyer de Segonzac (illustrator). Cartonnage d'éditeur papier rouge et marron ; 171pp ; illustré de photos et documents en noir in-texte et HT et de 9 HT : Eaux-fortes de Dunoyer de Ségonzac ; Publié dans la collection "Bibliothèque culinaire" ; d'après l'édition de 1969 ; célèbre restaurant de la pyramide à Vienne ; Très bel exemplaire, comme neuf.

Hardcover. Condition: Very Good. No Jacket. Inscription and autograph on title page. Inscribed by Author(s).

Hardcover. Condition: Very Good. Minor bends on top edge of dust jacket. Could otherwise pass for new.

Hardcover. Condition: Fine. Dust Jacket Included. 1st Edition. Fine first edition (in English) hardcover, no writing, no food stains. Mustard cloth boards, maroon lettering, mustard endpapers. Jacket quite nice, slight edge wear, small closed tear, not price-clipped, protected in mylar. Variant jacket design for this first edition. Translated and adapted by the Kullas, introduction by Joseph Wechsberg, special drawings by Andre Dunoyer de Segonzac. In preparing the English language version, the Kullas visited, observed and interviewed Fernand Point's most celebrated disciples - Paul Bocuse, Jean and Pierre Troisgros, Alain Chapel, Francoise Bise. 191 pages. M04563.

Hardcover. Condition: Fine. Later Printing. Quarto. 8.5 x 11 in. 177 pp. Illustrated with color and black and white reproductions of photographs, drawings, etc. Fine in original dark mustard cloth lettered in brown on the upper cover and the spine and with a large, circular illustration on the upper cover and in a very good original cardboard slipcase. Text in French. After Fernand Point's death in 1955, Madame Point continued their three star restaurant, La Pyramide in Vienne in the Rhone valley and maintained its high reputation. It was she who gathered material for this book and saw it through to original publication in 1969. The result is a work of tremendous influence in the gastronomic world. Inscribed by Marie-Louise ("Mado") Point to Metropolitan Opera pianist George Darden on the half title and with Darden's ownership signature on the front free endpaper. A copy of her NYT obituary is affixed to the front pastedown. Signed.

Couverture rigide. Condition: Très bon. Couverture toilée brun, sous rhodoïd, dans son coffret cartonné (coffret usé). Exemplaire en très bon état, 1ère édition, rare. Fernand Point, un des papes les plus influents de la gastronomie française.

Hardcover. Condition: Fine. Dust Jacket Condition: Very Good. 1st Edition. Fine. Slight bump to top forecorners of covers; slightest tanning to the margins of the pages; Rust from paper clip to front end papers; Else As New. Dust jacket Very Good; original clear plastic; some tarnish/soil; Tiny chips to top edge; Inscribed "Pour Rita Leinwand - ce livre souvenier en hommage gastronomique - Mm. F. Point." Rita Leinwand (1927-1991) was a widely known food and wine authority who was the first food editor of Bon Appetit magazine. Laid in Copy of article by Craig Claiborne, New York Times 1974 describing Mrs. Point becoming "the first woman in history to be chosen as one of the Meilleurs Ouvriers de France-one of the finest working people of France, a signal honor in the ranks of resauration." Also Laid in are postcard, four-panel picture card, two stationery envelopes stuck to picture card by gummed edge, all for Restaurant De La Pyramide. May require increased shipping price for priority and international orders. Signed by Author(s). Book.

Condition: Très bon état. Paris, éd. Flammarion 9 janvier 1980, réédition de l'original à l'identique, pt. in-4, cartonnage toilé orange avec ill. en coul. éd., rhodoïd éd., 180 pp., papier fort, nb. photos et dessins en coul. et en noir, 9 compositions de Dunoyer de Seconzac, introduction et présentation de Félix Benoit, table des matières, Une réédition de ce grand classique de la littérature gastronomique publiée la premère fois en 1969. Même présentation que cette édition originale. Des menus et des recettes servis au restaurant de Fernand Point, "la Pyramide" à Valence en France. Superbe présentation de cet incontournable de la cuisine française. RARE même en réédition !