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Viandes (8 results)
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LES VRAIES RECETTES DU PETIT GIBIER
Language: French
Published by INSTITUT NATIONAL DES VIANDES INC., 1982
Couverture souple. Condition: Bonne Condition. (Note pour le vendeur, code 33 367). Couverture légèrement usée. Intérieur propre. Envoi soigné.
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US$ 24.99
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Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPaperback. Condition: New. Print on Demand. This book, published in the 18th century, provides a comprehensive guide to French bourgeois cuisine, offering a glimpse into the culinary practices and social customs of the time. The author, a renowned chef, presents a detailed exploration of various meats, vegetables, and cooking techniques, including instructions for preparing soups, entrees, roasts, and desserts. Beyond the practical recipes, the book also offers insights into the social significance of food and dining rituals, reflecting the evolving tastes and preferences of the French bourgeoisie during this period. Whether you're a culinary enthusiast, a historian, or simply curious about the evolution of French cuisine, this book offers a valuable resource and a fascinating window into a bygone era. 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.
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Loi qui supprime la distribution de la Viande en nature dans toutes les Garnisons du Royaume, à compter du 1er Juin. - Donnée à Paris, le 23 Mai 1792, l'an 4° de la Liberté.
Published by Versailles, Imprimerie du Département de Seine-et-Oise, 1792
First Edition Signed
Couverture souple. Condition: Très bon. Edition originale. n-quarto broché 4 pages.- Barthélémy CORDERANT, secrétaire du district de Versailles pendant les premières années de la Révolution a signé de sa griffe ou de sa main, la dernière page du document. Signé par l'auteur.
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Connaitre, choisir, cuisiner la viande de boeuf
Published by CIV Centre d'Information des Viandes, 2008
Staplebound. Condition: Very Good. Illustrated staplebound 15 x 21 cm., 8 pages text in French + 16 detachable recipe cards (32 recipes), December 2008. Minimal wear. Brochure.
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Connaitre, choisir, cuisiner la viande de porc
Published by CIV Centre d'Information des Viandes, 2009
Staplebound. Condition: Very Good. Illustrated staplebound 15 x 21 cm., 8 pages text in French + 8 detachable recipe cards (16 recipes), February 2009. Minimal wear. Brochure.
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Connaitre, choisir, cuisiner la viande de veau
Published by CIV Centre d'Information des Viandes, 2008
Staplebound. Condition: Very Good. Illustrated staplebound 15 x 21 cm., 8 pages text in French + 8 detachable recipe cards (16 recipes), December 2008. Minimal wear. Brochure.
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La situation du cheptel et les possibilités d'approvisionnement en viande
Published by Économique et sociales, 1945
Condition: Fair. Envoi rapide Etat Correct couv. défraîchie. in8. 1945. Agrafé. 67 pages. Fair.
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Arrest du Conseil d?Etat du Roi qui ordonne qu?à l?avenir les B?ufs, Lards, Cochons et autres Chairs salées, pourront sortir librement à l?étranger, en payant à toutes les sorties du Royaume un demi pour cent de la valeur estimée vingt livres le quintal.
Seller: LAM (Livres Anciens Et Modernes), MONTPELLIER, France
Association Member: ILAB
Seller rating 4 out of 5 stars
P., Simon, 1767. 2 pp. in 4°, bandeau gravé.
