IZDEBSKA Jadwiga - Polish Cuisine. Practical handbook containing 1601 recipes and farm experiences, dispositions of dinners including hygienic and vegetarian cuisine, buffet, table setting, garnishing of platters, service, receptions, explanations of cooking expressions, market calendar, ways of examining products (Dr. Serkowski), description of model cuisine, use of leftovers. 184 figures in the text and 4 color plates. Arranged ... New edition compiled and enlarged by Marja Galecka. Warsaw 1912; M. Arct. 8, pp. [II-V], 483, [1], color plates 4. Bound in common. fawn.
Preface card and one preface card missing (supplemented by contemporary copies). Margins of title page and next page stiffened with strips of paper by bookbinder, a few pages slightly stained, a few glued, covers slightly rubbed - used copy. Includes, among others: Dinner dispositions, Table setting, At the table, Farm experiences, Seasonings for dishes, Explanations of expressions used in cooking, Home ways of examining foodstuffs, Cooking, Extracts and bouillons, Hot soups, Cold soups, Additions to soups, About sauces, Hot sauces, Cold sauces, Mayonnaise, jellies, Butter, Pâtés, tartines, Hot pâtés, Cold pâtés, Fish, Meats of domestic animals, Food from leftovers, Vegetables, Salads, Flour dishes, Legumes, Compotes. Rare.
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