Feuillets Occitans (4 results)

56 pages. (27x19cm). Broché. Non coupé. Accidents à la couverture. Papier bruni.

relié. Condition: Bon. P., 1927. Grand in-8 relié demi-chagrin, dos à nerfs, couverture complète conservée, 103 pp. Illustrations dans et hors-texte en noir d'A. Rouquet, G. Maillol, M. Théron, L. Cadène. Ouvrage écrit en collaboration et sous l'autorité de Prosper Montagné par des cuisiniers, des écrivains régionaux. Bel exemplaire. Livres.

Couverture souple. Condition: bon. RO40139520: 1927. In-4. Broché. Etat passable, Plats abîmés, Dos abîmé, Intérieur acceptable. Paginé de 106 à 136. Illustré de nombreuses gravures en noir et blanc dans le texte. Plats détachés et déchirés, avec manques sur les bords. 1 feuillet déchiré. . . . Classification Dewey : 849-Littératures provençale et catalane.

Paperback. Condition: Good. Dust Jacket Condition: Good. Various (illustrator). A scarce illustrated number of this French periodical exploring cookery, a brilliant association copy, from the library of Elizabeth David. A scarce number of 'Les Feuillets Occitans', a French exploration of cuisine. This is the third number of the third year of the new series.In the original glassine. With Elizabeth David's bookplate.This number includes; 'Hors-d'Oeuvre' by Proper Montagne, 'La Cuisine d base d'Ail' by A. Falgairolle, 'La Truffe du Quercy' by Pierre and Alida Calel, 'La Cuisine Occitane a Rome' by Silvagni, and more.Illustrated with six plates, and in-text engravings.From the library of the influential cookery writer Elizabeth David, with her bookplate to the head of the first leaf, a fantastic association copy. Throughout her career, David influenced the revitalisation of home cookery in Britain, where she returned to after the Second World War, after travelling through France, Greece, and Egypt. She was horrified by the food served in post-war England, when rationing was still ongoing, and thus started her career with popularising foreign cuisines in Britain, publishing books on Mediterranean, French, and Italian cooking. Her recipes included ingredients that were scarcely available in Britain at the time, such as olive oil, basil, figs, and garlic, bringing new flavours to British cuisine. Her works include 'A Book of Mediterranean Food', 'French Country Cooking', and 'French Provincial Cooking'. In the original publisher's paper wraps, in the original glassine. Externally, generally smart. Wraps are a little edge worn, with a few small chips and closed tears. Wraps are age-toned with a few spots. Hinges are starting but firm. Glassine is edge worn with small chips and closed tears, heavier to the front wrap and spine. Glassine is a little age-toned with a few spots. Internally, firmly bound. Pages are age-toned and clean. Bookplate to the first leaf. Good. book.