Search Results: la patisserie pratique by henri pellaprat

Paris, Bibliothque du journal Le Cordon bleu, s.d. [1927]. Un vol. au format pt in-8 (223 x 142 mm) de 286 pp. Reliure d'Ždition de plein cartonnage cerise ˆ l'imitation de chagrin, titre frappŽ ˆ l'oser noir au premier plat, dos lisse, titre frappŽ en long., 1927. L'ouvrage s'agrŽmente de nombreuses figures dans le texte. ''En prŽsentant ce livre, j'ai pensŽ combler une lacune dans la bibliographie culinaire. En effet, il n'existe actuellement aucun ouvrage de p‰tisserie vraiment pratique pour la cuisinire ou la ma”tresse de maison.'' Petits dŽfauts affectant coiffes et mors. Papier lŽgrement oxydŽ. Du reste, belle condition.

Paris: Bibliothèque du Journal Le Cordon Bleu, undated (c. 1927). Hardcover. Red cloth coverd boards, in glassine wraps. Good. 237 pages. 21.5 x 14 cm. A practical dessert guide and book of recipes by Henri Pellaprat, professor at the school of Cordon Bleu. Published for the school's library, containing helpful guides to many basic baking principles as well as recipes for many common popular dishes. Also includes illustrations of many dishes to show examples of how they should look when complete. Pages toned, hinges cracked but holding. Text in French. From the culinary collection of Carl G. Sontheimer, the man who revolutionized American cooking by bringing the Cuisinart to the United States. Bookplate states: This book is a gift from THE SONTHEIMER FOUNDATION Greenwich, Connecticut.

Paris: Bibliotheque du Journal. Le Cordon Bleu, 1927. First edition . Hardcover. VG-/No Jacket. Sm8vo. Red boards with minor wear at spine, binding tight, very good inside with no wear or marks.

Paris: Bibliothèque du Journal Le Cordon Bleu, 1927. First Edition. Hardcover. Red cloth coverd boards. Good. 237 pages. 21.5 x 14 cm. A practical dessert guide and book of recipes by Henri Pellaprat, professor at the school of Cordon Bleu. Published for the school's library, containing helpful guides to many basic baking principles as well as recipes for many common popular dishes. Also includes illustrations of many dishes to show examples of how they should look when complete. Some wear and scuffs on the covers and spine, some small tears on pages, some annotations in ink. Text in French.

Recueil De Recettes De Patisserie, Confiserie, Glaces Formant Un Guide Pratique A L'usage Des Maitresses De Maison Bourgeoise Cuisiniers & Cuisiniéres par... Professeur de l' Enseignement Supérieur oux Cours et Écoles du Cordon Bleu. Bibliotheque du Journal « Le Cordon Bleu». Paris. S.d. De 22x14 cm. Com 286, [i] págs. Encadernação cartonada do editor, com sobrecapa de protecção. Ilustrado no texto com gravuras a preto e branco. Exemplar com danos na lombada e nos cantos das pastas, etiqueta da Livraria Bertrand no verso da pasta anterior, oxidação no interior, notas a tinta na folha de rosto. I-46-J-20

Paris: Bibliotheque du Journal "Le Cordon Bleu, [1927]. First Edition, First Printing. Hardcover. Octavo, 237 pages; VG-; contemporary full red paper binding; spine with black lettering; some shelf wear and soiling; corners bumped; both joints starting; mild fading to spine; both hinges starting; some age-toning to textblock; all text in French; pages clean; shelved Case 12. 1355088. Shelved Dupont Bookstore.