Author:
Publisher: Odile Jacob
ISBN: 2738189024
Category :
Languages : en
Pages : 344
Book Description
Author:
Publisher: Odile Jacob
ISBN: 2738189024
Category :
Languages : en
Pages : 344
Book Description
Publisher: Odile Jacob
ISBN: 2738189024
Category :
Languages : en
Pages : 344
Book Description
Traffic Items
Author:
Publisher:
ISBN:
Category : Freight and freightage
Languages : en
Pages : 122
Book Description
Publisher:
ISBN:
Category : Freight and freightage
Languages : en
Pages : 122
Book Description
Dictionary of English and French Idioms,
Author: Jean Roemer
Publisher: Рипол Классик
ISBN: 5877782983
Category : History
Languages : en
Pages : 389
Book Description
Publisher: Рипол Классик
ISBN: 5877782983
Category : History
Languages : en
Pages : 389
Book Description
The New Yorker
Author: Harold Wallace Ross
Publisher:
ISBN:
Category : Literature
Languages : en
Pages : 892
Book Description
Publisher:
ISBN:
Category : Literature
Languages : en
Pages : 892
Book Description
Elements of French Compositions
Author: V. Kastner
Publisher:
ISBN:
Category : Foreign Language Study
Languages : en
Pages : 272
Book Description
Publisher:
ISBN:
Category : Foreign Language Study
Languages : en
Pages : 272
Book Description
A Practical Dictionary of the French and English Languages, Composed from the French Dictionaries of the Academy, Boiste, Bescherelle, &c.; from the English Dictionaries of Johnson, Webster, Richardson, Etc.; and from Technological and Scientific Dictionaries of Both Languages
Author: Léon Contanseau
Publisher:
ISBN:
Category : English language
Languages : en
Pages : 984
Book Description
Publisher:
ISBN:
Category : English language
Languages : en
Pages : 984
Book Description
Royal Dictionary English and French and French and English Compiled from the Dictionaries of Johnson, Todd ... by Professors Fleming and Tibbins
Author: Charles Fleming
Publisher:
ISBN:
Category :
Languages : en
Pages : 1254
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 1254
Book Description
Historical Memoranda, Charters, Documents, and Extracts, from the Records of the Corporation and the Books of the Company, 1396-1848
Author: Coopers Company (London, England)
Publisher:
ISBN:
Category : Coopers and cooperage
Languages : en
Pages : 160
Book Description
Publisher:
ISBN:
Category : Coopers and cooperage
Languages : en
Pages : 160
Book Description
Elements of French Composition ...
Author: Victor Kastner
Publisher:
ISBN:
Category : English language
Languages : en
Pages : 264
Book Description
Publisher:
ISBN:
Category : English language
Languages : en
Pages : 264
Book Description
The Viandier of Taillevent
Author: Taillevent
Publisher: University of Ottawa Press
ISBN: 0776601741
Category : Cookery
Languages : en
Pages : 382
Book Description
This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.
Publisher: University of Ottawa Press
ISBN: 0776601741
Category : Cookery
Languages : en
Pages : 382
Book Description
This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.