Louis pullig de gouy (61 risultati)

Paperback. Condizione: Fair.

hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Softcover. Condizione: Good. No Jacket. Former library book. Please note the image in this listing is a stock photo and may not match the covers of the actual item. Ex-Library.

PAPERBACK. Condizione: Very Good. reprint of 1951. 0486230015 VERY GOOD.

Paperback. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condizione: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Condizione: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardback. Condizione: Good. Master Chef Louis P. De Gouy presents outstanding recipes for almost every soup you could want ? more than seven hundred in all. Many are thick or thin, others hot or cold, taking hours to prepare or just minutes. They include soups that are perfect preludes for a feast, and inexpensive yet rich and hearty options that are meals in themselves. At the same time, the author teaches basic principles of successful preparation and offers many alternate recipes, giving cooks a wide range of flexibility. After an opening chapter explaining basic stocks and other fundamentals, Chef De Gouy introduces 61 different hot consommés; 65 chilled and jellied consommés and soups; 76 flavored by beer, fruit, nuts, or wine; 106 cream soups; thirty-three bisques; 100 chowders; and many others, including a special section of 117 easy-to-make recipes from combinations of various canned soups. Soups from many cultures and using almost every ingredient include chilled borscht and vichyssoise, dark beer and bread soup, clam bisque, codfish chowder, Philadelphia pepper pot, and hundreds of others. …

Hardcover. Condizione: Good. No Jacket. Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

hardcover. Condizione: Good. This is a used book in good condition and may show some signs of use or wear . This is a used book in good condition and may show some signs of use or wear .

Hardcover. Condizione: Very Good. No Dust Jacket. 33 pages.

Condizione: As New. Unread book in perfect condition.

Hardcover. Condizione: Good. No Jacket. Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Condizione: Good. Revised & enlarged. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condizione: New.

Condizione: Very Good. Very Good condition. Volume 2 Fich. (Cookbook, Cooking, Game, Fish, Recipes) A copy that may have a few cosmetic defects. May also contain a few markings such as an owner's name, short gifter's inscription or light stamp.

Condizione: Good. Good condition. Good dust jacket. (Cooking, Cookbook) A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Condizione: new. ALL UK PARCELS SENT TRACKED! ALL OVERSEAS PARCELS SENT AIRMAIL, TRACKED! (S/hand, Hardcover, 1987). (1937) 1987 new edition. Ppxviii,330. Decorative gilt, green full-bonded leather. End-papers marked else fine. Useful collection of hundreds of recipes for cooking dozens of species of fish. North Atlantic and North American freshwater fish are well covered, whilst the collection includes such things as vegetable side dishes, stocks, broths, soups, chowders and bouillons. Includes many recipes for shellfish and crustaceans, frogs' legs, snails, terrapins and turtles. Interesting selection of recipes which range from classic European to regional North American in style. .…

Paperback. Condizione: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condizione: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condizione: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condizione: new. Hardcover. Master Chef Louis P. De Gouy presents outstanding recipes for almost every soup you could want - more than seven hundred in all. Many are thick or thin, others hot or cold, taking hours to prepare or just minutes. They include soups that are perfect preludes for a feast, and inexpensive yet rich and hearty options that are meals in themselves. At the same time, the author teaches basic principles of successful preparation and offers many alternate recipes, giving cooks a wide range of flexibility. After an opening chapter explaining basic stocks and other fundamentals, Chef De Gouy introduces 61 different hot consommes; 65 chilled and jellied consommes and soups; 76 flavored by beer, fruit, nuts, or wine; 106 cream soups; thirty-three bisques; 100 chowders; and many others, including a special section of 117 easy-to-make recipes from combinations of various canned soups. Soups from many cultures and using almost every ingredient include chilled bortsch and vichyssoise, dark beer and bread soup, clam bisque, codfish chowder, Philadelphia pepper pot, and hundreds of others. AUTHOR: Louis Pullig De Gouy (18761947) served as apprentice to his father, who was the Esquire of Cuisine at the courts of Austria and Belgium. Best known for his 30-year career at New York City's Waldorf Astoria, he was a founder of Gourmet magazine and the author of 16 cookbooks. Thick and thin, hot and cold, complex and simple here are soups for every appetite and occasion. A master chef and co-founder of Gourmet magazine presents more than 700 outstanding recipes for bisques, chowders, consommes, and other soups Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Hardback. Condizione: New. Master Chef Louis P. De Gouy presents outstanding recipes for almost every soup you could want - more than seven hundred in all. Many are thick or thin, others hot or cold, taking hours to prepare or just minutes. They include soups that are perfect preludes for a feast, and inexpensive yet rich and hearty options that are meals in themselves. At the same time, the author teaches basic principles of successful preparation and offers many alternate recipes, giving cooks a wide range of flexibility.After an opening chapter explaining basic stocks and other fundamentals, Chef De Gouy introduces 61 different hot consommés; 65 chilled and jellied consommés and soups; 76 flavored by beer, fruit, nuts, or wine; 106 cream soups; thirty-three bisques; 100 chowders; and many others, including a special section of 117 easy-to-make recipes from combinations of various canned soups. Soups from many cultures and using almost every ingredient include chilled borscht and vichyssoise, dark beer and bread soup, clam bisque, codfish chowder, Philadelphia pepper pot, and hundreds of others. …

Condizione: as new. hbk 330pp bonded leather with gilt titles and ornaments very faint shelfwear to covers otherwise an unread copy excellent clean tight unmarked as new.

Condizione: As New. Softcover. Many of the recipes have checck-marks next to them.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: Good.

Hardback. Condizione: New. Master Chef Louis P. De Gouy presents outstanding recipes for almost every soup you could want - more than seven hundred in all. Many are thick or thin, others hot or cold, taking hours to prepare or just minutes. They include soups that are perfect preludes for a feast, and inexpensive yet rich and hearty options that are meals in themselves. At the same time, the author teaches basic principles of successful preparation and offers many alternate recipes, giving cooks a wide range of flexibility.After an opening chapter explaining basic stocks and other fundamentals, Chef De Gouy introduces 61 different hot consommés; 65 chilled and jellied consommés and soups; 76 flavored by beer, fruit, nuts, or wine; 106 cream soups; thirty-three bisques; 100 chowders; and many others, including a special section of 117 easy-to-make recipes from combinations of various canned soups. Soups from many cultures and using almost every ingredient include chilled borscht and vichyssoise, dark beer and bread soup, clam bisque, codfish chowder, Philadelphia pepper pot, and hundreds of others. …

Hardcover. Condizione: Good. hardcover with dust jacket, tight, pages clear and bright, shelf and edge wear, corners bumped, spot on closed page edges, dust jackt has edge tears, closed edge tears, edge chip at upper spine, tanning, soiling and and chipping, from private collection, NOT ex-library, packaged in cardboard box for shipment, tracking on U.S. orders. …

Condizione: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.