Isbn: 9780803278264 - dining with marcel proust: a practical guide to french cuisine of the belle epoque (25 risultati)

Paperback. Condizione: Good. Open Books is a nonprofit social venture that provides literacy experiences for thousands of readers each year through inspiring programs and creative capitalization of books.

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

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Paperback. Condizione: Fair. Marcel Proust's literary masterpiece la recherche du temps perdu overflows with brilliant, minutely described accounts of food and drink drawn from the author's vivid memories. After all, it was the taste of one of those short, plump little cakes called petites madeleines, dipped into a cup of tea, that first impelled Proust into a remembrance of things past. He wrote with relish and exactitude about Fran oise, the family cook in Illiers-Combray, the restaurant at the Grand H tel Balbec, meals at Rivebelle, La Raspeli re, and the Guermantes' in Paris. Shirley King, a professional chef and lifelong lover of Proust's works, was inspired to draw these two strands together into this tribute to a master: a collection of recipes representing the best of classical French cuisine from Proust's belle poque, ranging from the sophisticated elaboration of lobster l'am ricaine or truffled partridge to the simplicity of croque-monsieur. King combines practical instruction, quotations from Proust's works, and rich illustrations in a way that will charm every lover of Proust and every cook. Shirley King (1931-2005) was the author of the classic cookbook Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood and Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's Les Bons Plats de France, available in a Bison Books edition. She worked for more than twenty-five years as a chef, caterer, consultant, writer, and instructor.…

Condizione: New.

Paperback or Softback. Condizione: New. Dining with Marcel Proust: A Practical Guide to French Cuisine of the Belle Epoque. Book.

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Condizione: As New. Unread book in perfect condition.

Paperback. Condizione: New. reprint. At Table; B & W Reproductions; 4to 11" - 13" tall; 155 pages; New copy.

Condizione: New.

Paperback. Condizione: Brand New. 1st edition. 160 pages. 9.75x8.00x0.25 inches. In Stock.

Condizione: New. Overflows accounts of food and drink drawn from the author's vivid memories. This title offers a collection of recipes representing the best of classical French cuisine from Proust's belle epoque, ranging from the sophisticated elaboration of lobster a l'americaine or truffled partridge to the simplicity of croque-monsieur. Series: At Table. Num Pages: 155 pages, Illus. BIC Classification: 1DDF; GTB; WBN. Category: (P) Professional & Vocational. Dimension: 253 x 204 x 9. Weight in Grams: 348. . 2006. 1st Edition. Paperback. . . . .…

Condizione: New. In English.

Condizione: New. Overflows accounts of food and drink drawn from the author's vivid memories. This title offers a collection of recipes representing the best of classical French cuisine from Proust's belle epoque, ranging from the sophisticated elaboration of lobster a l'americaine or truffled partridge to the simplicity of croque-monsieur. Series: At Table. Num Pages: 155 pages, Illus. BIC Classification: 1DDF; GTB; WBN. Category: (P) Professional & Vocational. Dimension: 253 x 204 x 9. Weight in Grams: 348. . 2006. 1st Edition. Paperback. . . . . Books ship from the US and Ireland.…

Condizione: New.

Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days.

Condizione: As New. Unread book in perfect condition.

Taschenbuch. Condizione: Neu. Neuware - Marcel Proust's literary masterpiece À la recherche du temps perdu overflows with brilliant, minutely described accounts of food and drink drawn from the author's vivid memories. After all, it was the taste of one of those short, plump little cakes called petites madeleines, dipped into a cup of tea, that first impelled Proust into 'a remembrance of things past.' He wrote with relish and exactitude about Françoise, the family cook in Illiers-Combray, the restaurant at the Grand Hôtel Balbec, meals at Rivebelle, La Raspelière, and the Guermantes' in Paris. Shirley King, a professional chef and lifelong lover of Proust's works, was inspired to draw these two strands together into this tribute to a master: a collection of recipes representing the best of classical French cuisine from Proust's belle époque, ranging from the sophisticated elaboration of lobster à l'américaine or truffled partridge to the simplicity of croque-monsieur. King combines practical instruction, quotations from Proust's works, and rich illustrations in a way that will charm every lover of Proust and every cook.…

Kartoniert / Broschiert. Condizione: New. Overflows accounts of food and drink drawn from the author s vivid memories. This title offers a collection of recipes representing the best of classical French cuisine from Proust s belle epoque, ranging from the sophisticated elaboration of lobster a l am.

paperback. Condizione: New. In shrink wrap. Looks like an interesting title.

Paperback. Condizione: new. Paperback. Marcel Proust's literary masterpiece A la recherche du temps perdu overflows with brilliant, minutely described accounts of food and drink drawn from the author's vivid memories. After all, it was the taste of one of those short, plump little cakes called petites madeleines, dipped into a cup of tea, that first impelled Proust into "a remembrance of things past." He wrote with relish and exactitude about Francoise, the family cook in Illiers-Combray, the restaurant at the Grand Hotel Balbec, meals at Rivebelle, La Raspeliere, and the Guermantes' in Paris. Shirley King, professional chef and lifelong lover of Proust's works, was inspired to draw these two strands together into this tribute to a master: a collection of recipes representing the best of classical French cuisine from Proust's belle epoque, ranging from the sophisticated elaboration of lobster a l'americaine or truffled partridge to the simplicity of croque-monsieur. King combines practical instruction, quotations from Proust's works, and rich illustrations in a way that will charm every lover of Proust and every cook.Shirley King (1931-2005) was the author of the classic cookbook Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood and Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's "Les Bons Plats de France" available in a Bison Books edition.She worked for more than twenty-five years as a chef, caterer, consultant, writer, and instructor. Overflows accounts of food and drink drawn from the author's vivid memories. This title offers a collection of recipes representing the best of classical French cuisine from Proust's belle epoque, ranging from the sophisticated elaboration of lobster a l'americaine or truffled partridge to the simplicity of croque-monsieur. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Paperback. Condizione: Brand New. 1st edition. 160 pages. 9.75x8.00x0.25 inches. In Stock. This item is printed on demand.

Paperback / softback. Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.

Paperback. Condizione: new. Paperback. Marcel Proust's literary masterpiece A la recherche du temps perdu overflows with brilliant, minutely described accounts of food and drink drawn from the author's vivid memories. After all, it was the taste of one of those short, plump little cakes called petites madeleines, dipped into a cup of tea, that first impelled Proust into "a remembrance of things past." He wrote with relish and exactitude about Francoise, the family cook in Illiers-Combray, the restaurant at the Grand Hotel Balbec, meals at Rivebelle, La Raspeliere, and the Guermantes' in Paris. Shirley King, professional chef and lifelong lover of Proust's works, was inspired to draw these two strands together into this tribute to a master: a collection of recipes representing the best of classical French cuisine from Proust's belle epoque, ranging from the sophisticated elaboration of lobster a l'americaine or truffled partridge to the simplicity of croque-monsieur. King combines practical instruction, quotations from Proust's works, and rich illustrations in a way that will charm every lover of Proust and every cook.Shirley King (1931-2005) was the author of the classic cookbook Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood and Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's "Les Bons Plats de France" available in a Bison Books edition.She worked for more than twenty-five years as a chef, caterer, consultant, writer, and instructor. Overflows accounts of food and drink drawn from the author's vivid memories. This title offers a collection of recipes representing the best of classical French cuisine from Proust's belle epoque, ranging from the sophisticated elaboration of lobster a l'americaine or truffled partridge to the simplicity of croque-monsieur. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Paperback. Condizione: new. Paperback. Marcel Proust's literary masterpiece A la recherche du temps perdu overflows with brilliant, minutely described accounts of food and drink drawn from the author's vivid memories. After all, it was the taste of one of those short, plump little cakes called petites madeleines, dipped into a cup of tea, that first impelled Proust into "a remembrance of things past." He wrote with relish and exactitude about Francoise, the family cook in Illiers-Combray, the restaurant at the Grand Hotel Balbec, meals at Rivebelle, La Raspeliere, and the Guermantes' in Paris. Shirley King, professional chef and lifelong lover of Proust's works, was inspired to draw these two strands together into this tribute to a master: a collection of recipes representing the best of classical French cuisine from Proust's belle epoque, ranging from the sophisticated elaboration of lobster a l'americaine or truffled partridge to the simplicity of croque-monsieur. King combines practical instruction, quotations from Proust's works, and rich illustrations in a way that will charm every lover of Proust and every cook.Shirley King (1931-2005) was the author of the classic cookbook Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood and Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's "Les Bons Plats de France" available in a Bison Books edition.She worked for more than twenty-five years as a chef, caterer, consultant, writer, and instructor. Overflows accounts of food and drink drawn from the author's vivid memories. This title offers a collection of recipes representing the best of classical French cuisine from Proust's belle epoque, ranging from the sophisticated elaboration of lobster a l'americaine or truffled partridge to the simplicity of croque-monsieur. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…