Edith ballard watts john (10 risultati)

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

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

Condizione: good. The book is in good condition with all pages and cover intact, including the dust jacket if originally issued. The spine may show light wear. Pages may contain some notes or highlighting, and there might be a "From the library of" label. Boxed set packaging, shrink wrap, or included media like CDs may be missing.…

Hardcover. Condizione: Good. Condizione sovraccoperta: Very Good. Tight, solid copy with super browned, but not brittle, pages. DJ in VG condition. BP/Creole Cooking.

Hardcover. Condizione: Good. Condizione sovraccoperta: Fair. Later printing. 184pp. Pages age-toned, and foxed, heavy brown staining on the rear endpapers, good only in a fair, heavily stained, torn, dust jacket.

Condizione: Acceptable. The Viking Press New York 1954 boards are well worn. split to juncture of spine and rear board.

Soft Binding. Condizione: Fine Condition.

Hardcover. Condizione: Near Fine. Condizione sovraccoperta: Very Good. First edition by this publisher, previously published by Viking Press. Octavo. 184pp. A little wear at the bottom of the boards, near fine in very good or better dust jacket with shallow chipping at the foot of the spine. Recipes of Jesse Willis Lewis, an African-American chef from New Orleans, as set down by his employers. *The Jemima Code*, p. 71.…

Hardcover. First Edition. 184 pages. 22 x 15 cm. Recipes of Jesse Willis Lewis, African-American chef from New Orleans as set down by his employers, Edith Ballard, daughter of Jesse's employer. The book showcases Jesse's passion for the rich culinary traditions of the Deep South, particularly those rooted in New Orleans and surrounding regions. It is packed with recipes that reflect the diverse cultural influences of Creole cooking, including African, French, Spanish, and Caribbean elements. According to Toni Tipton-Martin inThe Jemima Code (pp.71), Jesse Willis Lewis cooked Creole dishes and Gulf Coast specialties that he had learned at his mother's knee. This cookbook was recently highlighted in the New York Times - T Magazine article "The 25 Most Influential Cookbooks From the Last 100 Years" (11/17/24). Previous owner wrote a recipe for corn bread on the last front free end paper in pencil. Handwritten recipe for Remoulade Sauce written on lined paper laid in. Interior clean, boards corners bumped. Dust wrapper rubbed at edges with 1 cm. loss at head of spine. Covered in protective mylar. Blue and brown cloth covered boars. Very good, in good dust wrapper.…