Descrizione

Gastronomy. NATIONAL RICE SYNDICATE. "Rice culinary recipes". . Books . Valencia, Papelería Vila, 1942. 8º mayor. 78 p. Color plates. Covers, rubbed.

2013 

Gastronomy. NATIONAL RICE SYNDICATE. "Rice culinary recipes". . Books . Valencia, Papelería Vila, 1942. 8º mayor. 78 p. Color plates. Covers, rubbed.

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(Gastronomy). FAVRE (Joseph): Dictionnaire universel de cuisine et d'hygiène alimentaire. Modification de l'homme par l'alimentation. Paris, Chez tous les Libraires (volume 1); Librairie-Imprimerie des Halles et de la Bourse de Commerce (volumes 2 to 4), s.d. [ca 1894]. 4 volumes. 21 by 28 cm. Continuous pagination of (4)-XIV-(2)-1940-(8) pages. Contemporary brown half-chagrin with corners, 5-rib spine. Epidermure on 3 corners of volume 3, small paper loss on the lower cover of volume 1. Otherwise a very fine copy. First edition. Over 3,500 recipes, nearly 5,000 articles, nearly 800 figures in the text... Oberlé, Les fastes de Bacchus et de Comus n° 258. "The dictionary includes : etymology, synonymy in three languages, history, chemical analysis of all natural and compound foods, hygienic properties appropriate to ages and sexes, according to the need claimed by the individual ; diet, prophylactics, mineral waters, climatology, respiratory foods, vegetarian, Assyrian, Greek, Roman, French, English and German cuisines, recipes for dishes, entremets, confectionery, pastry-making, ice-cream-making, distilling and preserved foods; biographies of all illustrious cooks and culinary terminology". Each volume ends with a list of recommended products. The 4th volume is enriched with XL pages: L'approvisionnement, les cuisines et le service de table de LL. Messrs. the Emperor Alexander III on his journey through the Russias in 1888 (August 24-October 18). "The greatest culinary encyclopedia ever produced." (Oberlé). "Valais cook Joseph Fabvre (1844-1903), a highly original figure with libertarian views, friend of Gustave Courbet, Élisée Reclus, Bakounine, etc., was one of the first food journalists, launching in 1877 the first culinary journal written by a cook. Titled La Science culinaire, it was published for 7 years at the Geneva address. He was also a progressive who was committed, in his very profession, to developing the health of children and families."