David johnson photographer (11 risultati)

Hardcover. Condizione: Good.

Trade paperback. Condizione: Fine. First edition. Trade paperback (US). Glued binding. 303 p. Contains: Illustrations, black & white. Audience: General/trade. near new.

Paperback. Condizione: Very Good. Sorry, No international shipping on this item.Paperback. Very Good. Address on cover. Interior clean and unmarked. Tight binding.

First edition, first printing (with latter indicated by publisher's number line upon copyright page). xvi, 224 pages. Hardcover: H 26cm x L 27.25cm. Dust jacket rubbed; light bumping at edges. Blue boards. Past owner's Christmas gift ink inscription on front free endpaper; interior leaves are otherwise bright and clean. Binding is firm. Please note that this large book has an approximate shipping weight of 4.5 pounds (2 kg) and may require additional postage for any postal class other than domestic Media Mail. {DecArts-Shelf#1} ISBN 1578063574.…

Hardcover. Condizione: New. Condizione sovraccoperta: New. Published In 1996 : Reprinted Edition : New Holland Publishing : Large Format : There Are Some Great Ideas In This Book : Just A Very Small Amount Of Sellotape Supporting The Back Edge : Otherwise , As New Throughout : Overall , A Very Nice Book .…

flexibound. Condizione: Very Good. Oversized softcover. Bound in glossy pictorial paper. Cover is neat and tidy. Binding is tight and secure. Small sticker from previous owner on FFEP. Pages are crisp, clean, and bright. Images printed in color. 468 pages. University of Georgia Press. Copyright page dated 2009. A very good copy. This is an oversized book, so extra postage will be necessary for priority or international shipping. We ship everyday from a real neighborhood bookstore. This description is written by an actual person, who is holding the book in front of them to make sure it's properly described. Please contact us with questions or if you would like to see photographs.…

First edition, first printing (with latter indicated by publisher's number line upon copyright page) SIGNED BY THE AUTHOR. xvi, 224 pages. Hardcover: H 26cm x L 27.25cm. Dust jacket lightly rubbed; slight bumping/scuffing at edges. Blue boards with slight mottling. Past owner's ink signature at front free endpaper's upper right; author's ink signature "Mary Elizabeth Johnson" upon title page; interior leaves are otherwise bright and clean. Binding is firm. Please note that this large book has an approximate shipping weight of 4.5 pounds (2 kg) and may require additional postage for any postal class other than domestic Media Mail. {DecArts-Shelf#2} ISBN 1578063574.…

Hardcover. Condizione: New. Condizione sovraccoperta: New. Published In 1992 : Reprinted Edition : Grange Books : A4 Format : Overall , A Very Nice Book .

Hardcover. Condizione: Very good. Condizione sovraccoperta: Very good. The format is approximately 8.875 inches by 10.5 pages. 160 pages. Illustrated endpapers. Illustrations (many in color). Bibliography. Index. The dust jacket has slight wear, soiling and sticker residue. A gastronomic journey through the Victorian era. Includes 120 of the best recipes of the masters of haute cuisine, chosen and adapted to suit modern taste. Shares recipes for appetizers, side dishes, main dishes, and desserts that were popular in Victorian England. Michelle Berriedale-Johnson is an expert on food allergies and intolerances. She has spent all her career in the food business, first as a caterer then as a journalist and food writer. She became interested in special diets over 20 years ago when her son was diagnosed as being dairy intolerant. She set up a food company, Berrydales, specializing in additive free, dairy free, gluten free and egg free foods and a quarterly magazine, The Inside Story, about dietary problems. In 2000 The Inside Story, was re-named Foods Matter, and became a subscription magazine supporting anyone with a food allergy, food intolerance or living on a free-from diet. Foods Matter has now become an online magazine. Michelle is also the author of Cooking Gluten, Wheat and Dairy Free and Diabetic Cooking for One and Two. Among the topics covered are Victorian Era, Cooking, Recipes, Charles Francatelli, Kitchiner, Alexis Soyer, Reform Club, Eliza Acton, Mrs. Beeton, Fannie Farmer, Kettner, Edward Abott, Aristologist, Banquet, Servants, Dining Room, Furnishings, Canning, Preserving, Foodstuffs, Adulteration, and Beverages. Victorian cuisine is the cuisine that was widespread in Britain during the Victorian era (20 June 1837 until her death on 22 January 1901). There were two seemingly incompatible ideas about the role of women in Victorian society: the "New Women" who clamored for greater participation in public life seemed at odds with the traditional ideal of femininity, the "Angel of the House", that limited women's role in society to matters concerning the household. Despite the restrictiveness of traditional conceptions of femininity, not all women welcomed the "New Women" philosophies, some seeing the pursuit of political causes as vulgar, and preferring instead to pave other paths for women to seek their own agency. Guiding women writers like Elizabeth Robins Pennell was a belief that women ought not to abandon their traditional role in the kitchen, which society should regard, not as a mere frivolity, but as an inherently valuable pursuit worthy of respect. Pennell strove to recast the cult of domestic femininity, duly elevating cooking from the drudgery of bodily labor by encouraging women to become creative in the kitchen. She saw cooking as "the ultimate form of art," worthy of genius, admiration and respect. With the new, positive view that "cooking was a high art practiced by geniuses", middle and upper class Victorian women in began to express their culinary creativity for the first time, much as male artists had always been able to do. Many Victorian meals were served at home as a family, prepared by cooks and servants who had studied French and Italian cookbooks. Middle and upper class breakfasts typically consisted of porridge, eggs, fish and bacon. They were eaten together as a family. Sunday lunches included meat, potatoes, vegetables and gravy. In wealthy British homes, the dining customs dictated proper attire that got fancier as the day progressed with separate outfits for breakfast and lunch, then a tea gown, with the most splendid attire reserved for dinner. Family meals became common events that linked the comforts of home with this newly recognized art form. Victorian cuisine did not appeal to everyone. The Victorian breakfast was usually a heavy meal: sausages, preserves, bacon and eggs, served with bread rolls. The custom of afternoon tea served before dinner, with milk and sugar, became well-established in Britain in the early 19th century. A selection of tea sandwi. Michael Boys (Photographer) and David Mallinson (A (illustratore).…

Paperback. Condizione: Very Good. Very good large trade paperback. Solid binding. Minimal wear to cover. We use quality packaging materials.

Hardcover. Condizione: Brand New. 1st edition. 144 pages. 11.25x11.25x1.00 inches. In Stock.