Edouard de POMIANE. Jewish cuisine, modern ghettos. Paris, Albin Michel, 1929. I…

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Edouard de POMIANE. Jewish cuisine, modern ghettos. Paris, Albin Michel, 1929. In-12, publisher's hardback.

92

Edouard de POMIANE. Jewish cuisine, modern ghettos. Paris, Albin Michel, 1929. In-12, publisher's hardback.

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Starting price 20 EUR

Anker SPANG-LARSEN (1917-2003) "Ghetto-kid July 1954 (or 59) Paris" (label on reverse of mount). silver print mounted on cardboard, stamped Anker Spang-Larsen on back. 29.5 x 23.5 cm 45 x 36 cm

Estim. 10 - 20 EUR

REDIGÉE PAR UNE RÉUNION DE PROFESSIONNELS. La Cuisine moderne illustrée. Paris, Librairie Aristide Quillet, 1951; in-8, 612 pp. bottle-green publisher's binding, smooth spine, waffled boards and spine. This book is packed with recipes, arranged in the order of the meal (from appetizer to dessert) - the recipes are not quantified, which means you'll need to know a little about them to get the most out of this book. The back of the book is packed with cooking techniques, gastronomic culture, menus and cocktails. The table of contents is particularly detailed. Contains color hors-texts. Very good condition. LE COMITÉ BOULONNAIS - The best recipes for fish and shellfish. Le riz et le vin dans la cuisine du poisson. Paris, Blondel La Rougery, Comité de Propagande pour la Consommation des produits de la Mer, 1934; in-8, 114 pp. paperback. PELLAPRAT (Henri-Paul) - L'art culinaire moderne. La bonne table française et étrangère. Paris, Comptoir Français du Livre, 1956; in-4, 814 pp, publisher's blue boards. Preface by Curnonsky. 3500 recipes, practical advice, (491 in color and 128 in black & white).

[LOT DE 10 LIVRES GASTRONOMIQUES]. CURNONSKY-A l'infortune du pot. La couronne, 1946, hardback with dust jacket. DARENNE et DUVAL-Traité de pâtisserie moderne, guide du pâtissier-traiteur, Lambert, circa 1930, bound in red half cloth. HANISH-Recettes culinaires, Mazdaznan, 1932, publisher's hardback. APICIUS-L'art Culinaire, Les Belles Lettres, 1974, paperback. BOUILLARD-La cuisine au coin du feu, recettes raisonnables et raisonnées, Albin Michel, 1928. POMIANE-CURNONSKY-Lettres de noblesse, Les Éditions Nationales, 1935. BABET-CHARTON-La charcuterie à la campagne, Maison Rustique, 1942. COLLECTIF-Les plaisirs de l'Alsace à table, Saisons d'Alsace, 1967. NÈGRE et FRANÇOT-Manuel pratique de vinification et de conservation des vins, Flammarion, 1941. CORDON BLEU-Manuel de cuisine ménagère, collection of 200 cooking recipes for everyone, Cordon Bleu, 1936. Skivertex

[LOT DE 10 LIVRES GASTRONOMIQUES]. WATTS-Le Ritz, la vie intime du plus prestigieux hôtel du monde, Trévisse, 1968. MALÉ-L'écrevisse, Bornemann, 1939. POMIANE-Recettes nouvelles pour le printemps, Corréa, (2X), 1941. La goutte au compte-goutte ou 47 adaptations gastronomiques, Laboratoire, circa 1930. SAVARIN-L'art de bien acheter. Guide de la ménagère pour tous ses achats journaliers, Petit, circa 1920. DU PARC-Souvenirs d'un hôtelier, SECM, 1945. LUC-BENOIST-La cuisine des anges, Pelletan, 1932, numbered with illustrations by Prieto. CURNONSKY et DERYS-Anthologie de la gastronomie française, Delagrave, 1936. SAINT-GENÈS-L'art de la cuisine, Bonne Presse, 1923. Paris, s.e., s.d.; , paperback.

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