1 / 4

Descripción

A collection of three works on gastronomy: URBAIN-DUBOIS: La cuisine d'aujourd'hui. 220 drawings, including 40 engraved plates. Service des déjeuners, plus de 300 manières de préparer les oeufs, Service des dîners. Twelfth edition, carefully corrected, with numerous additions. Paris, Flammarion, s.d (Circa 1920). One volume. 17.5 by 24 cm. (8)-800-XXVI pages. Publisher's full red percaline, cold decorated boards. Excellent condition, except for a slightly creased spine. Numerous illustrations in the text, some full-page. With [BARTHELEMY et DISTEL]: La Cuisine et la pâtisserie expliquées du Cordon bleu. Work divided into two parts: the first is a study of the fundamental basics of cooking and pastry-making, food substances and all culinary operations involving the preparation of dishes; the second is a complete collection of recipes for cooking, pastry-making, confectionery, ice-creams, jams, syrups, etc., methodically classified according to the rule of menus; plus a nomenclature of menus for each month of the year. Paris, Bibl. du Journal "Le Cordon-Bleu", (circa 1910). One volume. 17.5 by 26.5 cm. 742-(2)-XVI pages. Vintage carmine half-basane. Rubbing to binding, very good condition inside. Numerous illustrations in the text. With CORDON BLEU. Collection of issues from 536 to 595 (October 1, 1906 to March 15, 1909). Our collection includes the following issues: 536; 549; 551; 552; 553; 557; 559; 560; 563; 565; 589; 575; 583; 595. Numerous illustrations in the text, various advertisements. Full contemporary cloth. Copy in very good condition (one stain on two pages).

Traducido automáticamente por DeepL.
Para ver la versión original, haga clic aquí.

176 
Ir al lote
<
>

A collection of three works on gastronomy: URBAIN-DUBOIS: La cuisine d'aujourd'hui. 220 drawings, including 40 engraved plates. Service des déjeuners, plus de 300 manières de préparer les oeufs, Service des dîners. Twelfth edition, carefully corrected, with numerous additions. Paris, Flammarion, s.d (Circa 1920). One volume. 17.5 by 24 cm. (8)-800-XXVI pages. Publisher's full red percaline, cold decorated boards. Excellent condition, except for a slightly creased spine. Numerous illustrations in the text, some full-page. With [BARTHELEMY et DISTEL]: La Cuisine et la pâtisserie expliquées du Cordon bleu. Work divided into two parts: the first is a study of the fundamental basics of cooking and pastry-making, food substances and all culinary operations involving the preparation of dishes; the second is a complete collection of recipes for cooking, pastry-making, confectionery, ice-creams, jams, syrups, etc., methodically classified according to the rule of menus; plus a nomenclature of menus for each month of the year. Paris, Bibl. du Journal "Le Cordon-Bleu", (circa 1910). One volume. 17.5 by 26.5 cm. 742-(2)-XVI pages. Vintage carmine half-basane. Rubbing to binding, very good condition inside. Numerous illustrations in the text. With CORDON BLEU. Collection of issues from 536 to 595 (October 1, 1906 to March 15, 1909). Our collection includes the following issues: 536; 549; 551; 552; 553; 557; 559; 560; 563; 565; 589; 575; 583; 595. Numerous illustrations in the text, various advertisements. Full contemporary cloth. Copy in very good condition (one stain on two pages).

Valoración 120 - 300 EUR

* Gastos de venta no incluidos.
Consulte las condiciones de venta para calcular el precio de los gastos.

Gastos de venta: 25 %
Dejar una orden
Inscribirse en la subasta

Subasta el Saturday 07 Sep : 10:30 (CEST) , reanudación 14:00
villefranche-sur-saone, Francia
Richard Maison de ventes
+33428390020
Ver el catálogo Consultar las CGV Información sobre la subasta

Entrega en
Cambiar dirección
MBE VILLEFRANCHE-SUR-SAÔNE
Más información
Esta solución de entrega es opcional..
Puede recurrir al transportista de su elección.
El precio indicado no incluye el precio del lote ni los gastos de la subasta.