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Deforges Régine
Ma cuisine
Ramsay-edition°1 1989 Paris. grand in8. 1989. Cartonnage Éditeur. 182 pages. Bon Etat intérieur propre
Reference : 100123200
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Livres-sur-sorgue
M. Philippe Arnaiz
04 90 26 49 32
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Conformes aux usages de la librairie ancienne et moderne. Les prix sont nets auxquels il faut ajouter les frais de port. Nous acceptons la carte bancaire. LE PORT EST UNIQUE : 10.00 € PAR COMMANDE ( SUIVI )POUR LA FRANCE 15€ (livres et brochures) POUR L'ETRANGER , L' ENVOI EST RAPIDE , PAIEMENT : CB , CHEQUE , PAYPAL
5 book(s) with the same title
La nouvelle cuisine avec de nouveaux desseins de tables et vingt-quatre menus. 3 vols. - [INVENTING THE ""NOUVELLE CUISINE""]
Paris, Guillyn, 1751. 8vo. Uniformly bound in three very nice contemporary full sprinkled calf bindings with five raised bands and richly gilt spines. Vol. 1 missing top 5 mm. of spine. Small paper-label pasted on to upper part of spines, indicating the inventory number in an estate library. Small worm-tract in lower margin of vol. 3, far from affecting text. A very nice set. (12), 456, (24) pp. + 8 folded plates" (36), 365, (3) pp." (8), 400 pp. + 4 folded plates.
Rare second edition, first with all three volumes published simultaneously, of arguable one of the most important and influential 18th century book on gastronomy. Here Menon for the first time explicitly describes the recently invented “nouvelle cuisine: a tendency to put food and nutrition on a scientific basis, its functions in the body, reducing the number of varieties offered at a meal, lighter foods and bringing simpler presentations to the table. Menon embraced a comprehensive approach to the culinary customs of his era, extending beyond mere food preparation and presentation. His works highlighted the significance of action, strategy, and demeanor, emphasizing that these aspects were equally crucial. His books served not only as guides to gastronomic practices but also as manuals for proper conduct and manners. For instance, in this present work, he incorporated a diagram illustrating the meticulous organization of dishes discussed throughout the books. Menon had what we would today call a holistic approach to gastronomic practices of his day that went well beyond the preparation and presentation of food. Several of his titles make clear that action, strategy and deportment were just as important. His book were as much about ways of acting as they were about food itself, like style-guides for gastronomic mores and manners. For instance, in his Nouveau traite, there is a diagram showing the careful arrangement of dishes that are described in the course of the books. ""François Menon was the most influential and prolific French cookbook author of the eighteenth century. During his time, today's familiar categories of French cooking were emerging, and Menon was a master of them all: nouvelle cuisine (a term that each generation redefines)" haute or classical cuisine and cuisine bourgeoise. He even wrote the first French cookbook devoted specifically to a woman cook (La cuisinìere bourgeoise)... Menon first described the new cuisine in detail in the third and final volume of Nouveau Traité de la cuisine (New Treatise on Cooking, 1742). In contrast to traditional cooking, he wrote, the key to nouvelle cuisine was delicacy. Sauces were lighter but at the same time more nourishing seasonings aimed to enhance rather than mask lead ingredients... Menon not only wrote about the practicalities of nouvelle cuisine" he was also concerned with philosophy, linking his mission closely to that of the leading thinkers of the Enlightenment: to advance and disseminate knowledge that allows humankind to live in a state of nature perfected."" (Willan, The Cookbook Library, pp. 218-19). Vassallo, Catalogo dei libri esistenti nella pubblica biblioteca di Malta p. 118.
Le Petit Larousse de la cuisine.
P., Larousse, 2017, fort in-8, cart. ill. éd., 1120 pp., vignettes, planches en couleurs (les tours de main), index des recettes (DC2)
Toute la cuisine à portée de main : 1800 recettes. Un chapitre spécial "cuisine rapide" : plus de 60 plats, prêts en moins de 20 minutes...
La Cuisine.
P., Imprimerie spéciale - L'Éléphant, 1980, in-8 carré, non paginé. (SS56)
Illustrations in-t. en noir, à pleine-page.On joint : La Cuisine. P., Imprimerie Limonaire, février 1982, in-8 étroit, br., 4 ff. et chemise. Illustration en quatre états représentant une cuisine, "imprimés sur presse typographique à cylindre en 13 couleurs sur noir, par Tonka et G. Vappereau".Inséré dans le numéro 3 de la revue Aller Simple.
Livres de cuisine.
P., Comptoir Français du Livre, 1949, gr. in-8, cart. éd., très nombreuses planches en noir et en couleurs. Chacun 25 EUR :(GF36B)
- La Cuisine froide, simple et pratique, 512 recettes. 184 pp. - Les Menus détaillés de la ménagère, 180 menus simples et pratiques. 230 pp. - Cuisine végétarienne et régimes alimentaires, menus de régimes. 179 pp. - Les Desserts, pâtisserie et entremets. 198 pp.
La Cuisine allemande.
(Nederland), Time-Life, 1974, in-4, cart. ill. éd., 208 pp., très nombreuses photographies en couleurs de Ralph CRANE et de Henry GROSKINSKY. (GC27B)
On joint le carnet des Recettes de la cuisine allemande. Time-Life, in-8, couv. ill., cart., 128 pp., reliées spirale, index. Cachet de bibliothèque.Collection La Cuisine à travers le monde.
