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Pellaprat, henri-Paul

Published by Comptoir Francais Du Livre, Paris (1936)

Used Hardcover First Edition

Quantity Available: 1

From: Mountain Books (Kent, CT, U.S.A.)

Seller Rating: 4-star rating

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Price: US$ 35.00
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Item Description: Comptoir Francais Du Livre, Paris, 1936. Hard Cover. Book Condition: Fair. Illustrated (illustrator). First Edition. Very Large cook book. Many illustrations and plates inside of French cusine. Covers are very worn, the spine has tape on it, the hinges are broken, has a previous owners name inside first free page. Email us for a picture, we ship fast. Will cost extra to ship to Europe. Size: Over Sized. Bookseller Inventory # 006249

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Pellaprat, Henri-Paul

Published by Comptoir Francais Du Livre, Paris (1936)

Used Hardcover First Edition

Quantity Available: 1

From: Sheila B. Amdur (Storrs Mansfield, CT, U.S.A.)

Seller Rating: 5-star rating

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Price: US$ 40.00
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Item Description: Comptoir Francais Du Livre, Paris, 1936. Dark Blue Gilt Impressed Cloth. Book Condition: Good Plus. Dust Jacket Condition: No Dj. First Edition Assumed. 736 pp with color plates. Binding slightly soiled with minor edge wear, but clean, tight for this this famous book of French cooking. Size: 4to - over 9¾" - 12" Tall. Bookseller Inventory # 015285

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Henri-Pasul Pellaprat

Published by Rene Kramer, Lausanne (1962)

Used Hardcover First Edition

Quantity Available: 1

From: OldBooksMapsPrints (Wigton, United Kingdom)

Seller Rating: 2-star rating

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Item Description: Rene Kramer, Lausanne, 1962. Hardcover. Book Condition: Near Fine. Dust Jacket Condition: Near Fine. 1st Edition. 1962. Text In French. 744 Pages. Illustrated. Near Fine Copy In Near Fine Dust Wrapper. Bookseller Inventory # 1040

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The Pellaprat of the 20th. Century, L'Art: Pellaprat, Henri-Paul [John

Pellaprat, Henri-Paul [John Fuller -- Editor]

Published by Collins, London (1967)

Used Hardcover First Edition

Quantity Available: 1

From: Syber's Books (Melbourne, VIC, Australia)

Seller Rating: 4-star rating

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Price: US$ 63.16
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Item Description: Collins, London, 1967. Hardcover. Book Condition: Very Good. Dust Jacket Condition: Good. photographic (illustrator). First Edition. bound in original grey cloth decorated with gilt illustration. Colour illustrated dustjacket. Body of text illustrated with 200 name will colour plates, and 138 black-and-white. The text is in English. Includes a glossary of cooking terms, a reference section on wines and cocktails, and index. Some signs of ageing of the binding, but not "damage" as such. The oversized dustjacket has a small rip at the top right of the front panel. NO other damage. The book was 1st published in France in 1935 and consists of over 3000 recipes drawn from the 4 regions of French cooking. This new edition contains a large introductory section dealing with cooking methods, kitchen equipment and basic ingredients. Probably the only real complaint with the book is that the recipes names are often only given in French. Size: 4to 9¾" - 12" tall. 952 pages. Please refer to accompanying picture (s). Illustrator: photographic . Quantity Available: 1. Category: Cooking, Wine & Dining; Inventory No: 0268367. This book weighs over 1 Kg packed and extra postal costs will be asked for when shipping outside Australia. Bookseller Inventory # 0268367

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Pellaprat, Henri-Paul [John Fuller -- Editor]

Published by Collins, London (1967)

Used Hardcover First Edition

Quantity Available: 1

From: Syber's Books (Melbourne, VIC, Australia)

Seller Rating: 4-star rating

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Price: US$ 72.18
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Item Description: Collins, London, 1967. Hardcover. Book Condition: Very Good. Dust Jacket Condition: Good. photographic (illustrator). First Edition. bound in original grey cloth decorated with gilt illustration. Colour illustrated dustjacket. Body of text illustrated with 200 name will colour plates, and 138 black-and-white. The text is in English. Includes a glossary of cooking terms, a reference section on wines and cocktails, and index. Previous owners name on the half title page, creasing of the front free end page. Some signs of ageing of the binding, but not "damage" as such. The oversized dustjacket has a tear on the front fold over crease, it has faded on the spine, and has short tears across the top and bottom edges. Now protected. The book was 1st published in France in 1935 and consists of over 3000 recipes drawn from the 4 regions of French cooking. This new edition contains a large introductory section dealing with cooking methods, kitchen equipment and basic ingredients. Probably the only real complaint with the book is that the recipes names are often only given in French. Size: 4to 9¾" - 12" tall. 952 pages. Please refer to accompanying picture (s). Illustrator: photographic . Quantity Available: 1. Category: Cooking, Wine & Dining; Inventory No: 0240465. THIS BOOK WILL INCUR EXTRA POST OUTSIDE OF AUSTRALIA, BECAUSE IT IS OVER 1 Kg WITHOUT PACKAGING, PLEASE ENQUIRE BEFORE ORDERING. Bookseller Inventory # 0240465

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Le Cuisinier Moderne ou Les Secrets de: Garlin Gustave

Garlin Gustave

Published by Garnier Frères, Paris (1887)

Used Hardcover First Edition

Quantity Available: 1

From: Pazzo Books (ABAA-ILAB) (Boston, MA, U.S.A.)

Seller Rating: 4-star rating

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Price: US$ 950.00
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Item Description: Garnier Frères, Paris, 1887. Hardcover (Quarter Leather). Book Condition: Very Good Condition. First Edition. Original leather backed cloth, spines rubbed, corners a little bumped, mostly modest foxing internally, minor dampstain to outer margin of first few pages in volume two, second volume a bit shaken and inner joints of both volumes repaired with cloth tape, first couple signatures worn at leading edge, old bookstore stamp to titles; still a very good copy overall. Terrific full page illustrations throughout, most tissue guards intact, but some rumpled and foxed - plates generally very clean. Much reprinted and imitated. xliv, 278pp. Cagle 202a, Bitting 176, Oberle 254, Vicaire 385-86. Size: 4to. 2-volume set (complete). Quantity Available: 1. Shipped Weight: Over 3 kilos. Category: Cooking, Wine & Dining; Inventory No: CAT000321. Bookseller Inventory # CAT000321

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Le cuisinier moderne ou les secrets de: GARLIN, (Gustave de

Item Description: Paris Garnier Frères, 1887. 0. 2. Tome. 4°. XLIV(fx-tit., frontisp, tit.), 278 pp.; [3] ff.n.ch., 357 pp., 1 p.b., 60 planches h.t. Hmaroquin d. Zt. mit Rverg. EDITION ORIGINALE. Vicaire 386 - Bitting 176 - Maggs 553. L'un des plus important traités de cuisine de l'époque. Recherché pour ses planches impressionantes. Garlin, célèbre chef de Tonnerre fut d'abord l'élève de son père avant de se former lui-même dans les ambassades et divers maisons. Contemp. leather binding, gilt, raised bands. A sound copy (but foxed) of this important book. Scarce and sought-after for the 60 outstanding plates. Francais; 5,001 gr. Bookseller Inventory # 2911AB

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Item Description: Paris; Garnier Frères, 1887, EDITION ORIGINALE, 2 vol. gd. in-4 (310 x 235), demi-marquin noir, plats pleine percaline "chagriné" noir avec encadrements à froid, auteur - titre et tomaison dorés sur dos à 4 nerfs avec filets à froid, gardes papier marbré "cailloux" brun clair et vert, reliure d'époque, Tome 1 : XLIV - 278, "allégorie culinaire" en frontispice et 29 pl. hors texte, Tome 2 : (3) - 357 - (3) pp., sur papier fort, 30 pl. hors-texte, soit 60 pl. pour les deux volumes (frontispice compris), serpentes, 330 dessins sur les 60 pl., texte sur deux colonnes comprenant 5000 titres et 700 observations, signature de l'auteur en "bleu" sur les 2 vol., papier fort, préface, Sommaire, Tables des planches, Tableau des vins préférés, Menus, Modèle de carte de restaurant, Observations générale de la cuisine, Tables des planches, Tables des matières, Dictionnaire des termes techniques de l'Art Culinaire (Tome 2), Gustave Garlin (1838 - 1923) né dans la ville de Tonnerre (Yonne) débute avec son père, élève de Plumery ( élève de Carême) et de Grand Jean, cuisinier du Marquis de Louvois. Il devient très vite cuisinier dans les ambassades, maisons bourgeoises et divers hôtels particuliers. Il fût un cuisinier très créatif. En 1871, il participa, en tant que socialiste, à la "Commune de Paris" et fût emprisonné durant deux ans et demi. C'est lors de son passage en prison qu'il commença à écrire "Le cuisinier Moderne"! Ce traité fût un des plus importants sur la cuisine de l'époque comme le signale Vicaire : "l'ouvrage de Garlin demeurera comme l'un des types les plus exacts de la cuisine des grands restaurants de notre époque" (Vicaire 386). Il créa dans son ouvrage un "dictionnaire complet des termes techniques culinaire" le plus complet pour l'époque. Il décéda en décembre 1923, à l'âge de 86 ans. Il fût le dernier des Grands Chefs vivant de la génération d'avant 1870 ! (Extrait de l’ "éloge du président de l'académie culinaire de France et meilluer ouvrier de France en 1996 : Fabrice Prochasson). Cet ouvrage, outre les 60 superbes planches, dont certaine représentent des pièces montées "époustouflantes" (Le chalet Suisse - Le bâteau de Corsaires - Le pavillon chinois - Le château de Maintenon, en autre), nous donne une vue générale des recettes servies à l'époque, tant au point de vue des poissons, des viandes, des gibiers (ours, ortolan, ), que pour la pâtisserie, les glaces et la confiserie. Mais aussi des recettes de liqueurs et un chapitre sur des menus très "créatifs" de cet Grand Chef. INDISPENSABLE dans toute bonne bibliothèque culinaire ! Très RARE en édition originale. Librairie généraliste spécialisée en livres de gastronomie, śnologie et tabagie, installée à 450m du futur institut international de gastronomie de Joël ROBUCHON à Montmorillon (86-Vienne) Très bon état de la reliure avec les coins légèrement enfoncés; rousseurs habituelles mais pas "envahissantes" comme dans certains exemplaires vus ! Les planches en très bon état. Bookseller Inventory # 63309

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Results (1 - 8) of 8