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Showing 1 - 12 of 12 results for “pierre blot”
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  • Hand-Book of Practical Cookery for Ladies and Professional Cooks

    by Pierre Blot ...
    Hand-Book of Practical Cookery, for Ladies and Professional Cooks by Pierre Blot is a comprehensive guide to cooking, designed for both amateur and professional chefs. The book covers a wide range of culinary techniques and recipes, from basic preparations to more advanced cooking methods, making it an invaluable resource for anyone interested in refining their cooking skills. Blot emphasizes the ... Read more

    $0.97 USD or Free with Kobo Plus

  • Hand-Book of Practical Cookery for Ladies and Professional Cooks

    Containing the Whole Science and Art of Preparing Human Food

    by Pierre Blot ...
    Published in 1867 in New York, Hand-Book of Practical Cookery was authored by the first American celebrity chef, Pierre Blot. An immigrant from France, Blot opened the first French cooking school in America and created this epicurean collection as an extension of his celebrated classes. In Hand-Book of Practical Cookery, Blot emphasizes the "good things in life" and wisely states in the preface, ... Read more

    $12.39 USD or Free with Kobo Plus

  • Hand-Book of Practical Cookery, for Ladies and Professional Cooks

    French Culinary Instruction, Domestic Economy, and American Household Kitchen Management

    by Pierre Blot ...
    Pierre Blot's *Hand-Book of Practical Cookery, for Ladies and Professional Cooks* is an expansive nineteenth-century manual that treats cookery as both a domestic art and a disciplined practical knowledge. Its recipes and directions emphasize precision, economy, order, and reproducible results, moving across soups, meats, fish, vegetables, breads, pastries, preserves, and other preparations. ... Read more

    Was $1.99 USD Now $0.99 USD or Free with Kobo Plus

  • Hand-Book of Practical Cookery for Ladies and Professional Cooks

    Containing the Whole Science and Art of Preparing Human Food

    by Pierre Blot ...
    Published in 1867 in New York, Hand-Book of Practical Cookery was authored by the first American celebrity chef, Pierre Blot. An immigrant from France, Blot opened the first French cooking school in America and created this epicurean collection as an extension of his celebrated classes. In Hand-Book of Practical Cookery, Blot emphasizes the "good things in life" and wisely states in the preface, ... Read more

    $12.39 USD or Free with Kobo Plus

  • Hand-Book of Practical Cookery, for Ladies and Professional Cooks

    Enriched edition. Containing the Whole Science and Art of Preparing Human Food

    by Pierre Blot, Wren Sharp ...
    In "Hand-Book of Practical Cookery, for Ladies and Professional Cooks," Pierre Blot presents an ornate compilation of culinary art that deftly marries practicality with elegance. Emphasizing a clear and concise style, Blot's manual serves as both a comprehensive guide for novice cooks and a refined resource for seasoned chefs. The book is structured to provide step-by-step instructions, replete ... Read more

    $1.99 USD or Free with Kobo Plus

  • Inflations

    by Jean-Paul Pollin, Hans-Helmut Kotz, Maxime Menuet, Marc-Alexandre Sénégas, Patrick Villieu, Ignazio Visco, Hélène Schuberth, Mathieu Plane, Gaston Vermersch, Sebastian Dullien, Silke Tolber, Hélène Baudchon, Pierre Jacquet, Christophe Blot, Claudio Borio, Boris Hofmann, Egon Zakrajsek, Erwan Gautier, Jean-Luc Gaffard, Mauro Napoletano, Francesco Saraceno, Pierre Jaillet, Benoît Coeuré, Xavier Ragot, Romain Diebolt, Magali Jaoul-Grammare, Alain-Gérard Slama, Joachim de Paoli, Jérémi Montornes ...
    Series series Revue d'économie financière
    Published in English and French under the co-direction of Hans-Helmut Kotz (Resident Fellow, Center for European Studies, Harvard University, Cambridge, Massachusetts) and Jean-Paul Pollin (professor emeritus, University of Orléans), issue 153 of the Revue d'économie financière focuses on inflation.This issue features 28 authors and 19 articles and is divided into 4 chapters:- Histories of ... Read more

    $27.99 USD

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    The "concise, informative, indispensable" work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain).For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits the works that ... Read more

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  • The Anatomy of Corporate Law

    A Comparative and Functional Approach

    by Reinier Kraakman, John Armour, Paul Davies, Luca Enriques, Henry Hansmann, Gerard Hertig, Klaus Hopt, Hideki Kanda, Mariana Pargendler, Wolf-Georg Ringe, Edward Rock ...
    This is the long-awaited third edition of this highly regarded comparative overview of corporate law. This edition has been comprehensively revised and updated to reflect the profound changes in corporate law and governance practices that have taken place since the previous edition. These include numerous regulatory changes following the financial crisis of 2007-09 and the changing landscape of ... Read more

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  • James Beard's Theory and Practice of Good Cooking

    by James Beard ...
    "The Dean of American Cuisine" and mentor to some of the country's most acclaimed chefs offers essential kitchen wisdom in this illustrated guide (Julia Child)."In my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is."So begins James Beard's expansive book of culinary terms, ... Read more

    $12.99 USD or Free with Kobo Plus

  • The French Market Cookbook

    Vegetarian Recipes from My Parisian Kitchen

    by Clotilde Dusoulier ...
    Cook from the farmer’s market with inspired vegetarian recipes—many of which are gluten-free and dairy-free—with a French twist, all highlighting seasonal produce.Beloved ChocolateAndZucchini.com food blogger Clotilde Dusoulier is not a vegetarian. But she has, like many of us, chosen to eat less meat and fish, and is always looking for new ways to cook what looks best at the market. In The French ... Read more

    $5.99 USD

  • Why Minsky Matters

    An Introduction to the Work of a Maverick Economist

    by Larry Randall Wray ...
    Perhaps no economist was more vindicated by the global financial crisis than Hyman P. Minsky (1919–96). Although a handful of economists raised alarms as early as 2000, Minsky's warnings began a half-century earlier, with writings that set out a compelling theory of financial instability. Yet even today he remains largely outside mainstream economics; few people have a good grasp of his writings, ... Read more

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  • The Boston Cooking School Cook Book

    by Fannie Merritt Farmer ...
    This vintage book contains a famous cookbook written by Fannie Farmer in the nineteenth-century. It is an extensive and comprehensive general reference cookbook which is still being reprinted and updated to this day. It is famous for a more rigorous approach to writing recipes than had been common up to that point, and is still a useful cooking resource for modern readers. Easy-to-digest and full ... Read more

    $9.99 USD or Free with Kobo Plus