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100%: Scully, Terence, and Pierpont Morgan Library: The Neapolitan Recipe Collection: Cuoco Napoletano (New York, MS Buhler, 19) (ISBN: 9780472109722) 2000, University of Michigan Press, Ann Arbor, MI, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
100%: Scully, Terence Peter: The Neapolitan Recipe Collection: Cuoco Napoletano (New York, Pierpont Morgan Library, Ms Buhler) (ISBN: 9780472036363) University of Michigan Press, Vereinigte Staaten von Amerika, in Englisch, Taschenbuch.Nur diese Ausgabe anzeigen…
The Neapolitan Recipe Collection: Cuoco Napoletano (New York, MS Buhler, 19)
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Bester Preis: Fr. 57.93 (€ 59.24)¹ (vom 16.10.2016)1
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The Neapolitan Recipe Collection: Cuoco Napoletano (New York, Pierpont Morgan Library, MS Buhler, 19) (2000)
EN HC USISBN: 9780472109722 bzw. 0472109723, in Englisch, University of Michigan Press, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Versandkosten nach: USA.
Von Händler/Antiquariat, West Side Book Shop, ABAA.
Ann Arbor, MI: University of Michigan Press. 2000. F First Edition. H Hard Cover. Fine. Dust Jacket Condition: Fine. 256 pp, Introduction: A. The Manuscript: Description; B. Italian Recipe Collection: A Brief Survey; C. The Neapolitan Manuscript: Textual Questions; D. The Cookery of the Neapolitan Manuscript; E. The Neapolitan Manuscript: Banquet Menus; F. Bibliography; G. Acknowledgments. II. The Texts: Recipes and Menus. III. Cmmentary on the Recipes. IV. Translation of the Recipe. V. Ingredients, Utensils and Glossary. VI. Appendices. A Critical Edition and English Translation by Terence Scully initially with the collaboration of Rudolf Grewe: First Edition, 2000. "In the fifteenth century, wealthy courts in the Italian peninsula led all of Europe in gastronomical achievement. The professional cooks in palaces such as those of the Este, Medici, and Borgia families were the most advanced masters of their craft, and some of them bequeathed a record of their practice in manuscript collections of recipes. Outstanding among these early cookbooks is the one written by an anonymous master cook in Naples toward the end of the century. In its 220 recipes, we can trace not only the Italian culinary practice of the day but also the very refined taste brought by the Catalan royal family when they ruled Naples. This edition--with its introduction touching on the nature of cookery in the Neapolitano Collection, and its commentary on the individual recipes and its English translation of those recipes--will give the reader a glimpse into the rich fare available to occupants and guests of one of the greatest houses of late medieval Italy." Clean, tight and strong binding with no underlining, highlighting or marginalia. Brown cloth with gilt lettering.
Von Händler/Antiquariat, West Side Book Shop, ABAA.
Ann Arbor, MI: University of Michigan Press. 2000. F First Edition. H Hard Cover. Fine. Dust Jacket Condition: Fine. 256 pp, Introduction: A. The Manuscript: Description; B. Italian Recipe Collection: A Brief Survey; C. The Neapolitan Manuscript: Textual Questions; D. The Cookery of the Neapolitan Manuscript; E. The Neapolitan Manuscript: Banquet Menus; F. Bibliography; G. Acknowledgments. II. The Texts: Recipes and Menus. III. Cmmentary on the Recipes. IV. Translation of the Recipe. V. Ingredients, Utensils and Glossary. VI. Appendices. A Critical Edition and English Translation by Terence Scully initially with the collaboration of Rudolf Grewe: First Edition, 2000. "In the fifteenth century, wealthy courts in the Italian peninsula led all of Europe in gastronomical achievement. The professional cooks in palaces such as those of the Este, Medici, and Borgia families were the most advanced masters of their craft, and some of them bequeathed a record of their practice in manuscript collections of recipes. Outstanding among these early cookbooks is the one written by an anonymous master cook in Naples toward the end of the century. In its 220 recipes, we can trace not only the Italian culinary practice of the day but also the very refined taste brought by the Catalan royal family when they ruled Naples. This edition--with its introduction touching on the nature of cookery in the Neapolitano Collection, and its commentary on the individual recipes and its English translation of those recipes--will give the reader a glimpse into the rich fare available to occupants and guests of one of the greatest houses of late medieval Italy." Clean, tight and strong binding with no underlining, highlighting or marginalia. Brown cloth with gilt lettering.
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The Neapolitan Recipe Collection, Cuoco Napoletano (2000)
EN HC NWISBN: 9780472109722 bzw. 0472109723, in Englisch, The University of Michigan Press, gebundenes Buch, neu.
Lieferung aus: Niederlande, Vermoedelijk 4-6 weken.
bol.com.
The fields of cookery and medieval food have recently drawn the of those interested in a panoramic picture of aristocratic and bourgeois social life in the late Middle Ages. In the fifteenth century, wealthy courts in the Italian peninsula led all of Europe in gastronomical achievement. The professional cooks in palaces such as those of the Este, Medici, and Borgia families were the most advanced masters of their craft, and some of them bequeathed a record of their practice in manuscript collect... The fields of cookery and medieval food have recently drawn the of those interested in a panoramic picture of aristocratic and bourgeois social life in the late Middle Ages. In the fifteenth century, wealthy courts in the Italian peninsula led all of Europe in gastronomical achievement. The professional cooks in palaces such as those of the Este, Medici, and Borgia families were the most advanced masters of their craft, and some of them bequeathed a record of their practice in manuscript collections of recipes. Outstanding among these early cookbooks is the one written by an anonymous master cook in Naples toward the end of the century. In its 220 recipes, we can trace not only the Italian culinary practice of the day but also the very refined taste brought by the Catalan royal family when they ruled Naples. This edition - with its introduction touching on the nature of cookery in the Neapolitano Collection, and its commentary on the individual recipes and its English translation of those recipes - willgive the reader a glimpse into the rich fare available to occupants and guests of one of the greatest houses of late medieval Italy. The Neapolitan Recipe Collection offers a particularly delicious slice of the primary documentation necessary for understanding the nature of medieval society and one of its most important aspects.Taal: Engels;Afmetingen: 25x229x152 mm;Gewicht: 800,00 gram;Verschijningsdatum: februari 2000;ISBN10: 0472109723;ISBN13: 9780472109722; Engelstalig | Hardcover | 2000.
bol.com.
The fields of cookery and medieval food have recently drawn the of those interested in a panoramic picture of aristocratic and bourgeois social life in the late Middle Ages. In the fifteenth century, wealthy courts in the Italian peninsula led all of Europe in gastronomical achievement. The professional cooks in palaces such as those of the Este, Medici, and Borgia families were the most advanced masters of their craft, and some of them bequeathed a record of their practice in manuscript collect... The fields of cookery and medieval food have recently drawn the of those interested in a panoramic picture of aristocratic and bourgeois social life in the late Middle Ages. In the fifteenth century, wealthy courts in the Italian peninsula led all of Europe in gastronomical achievement. The professional cooks in palaces such as those of the Este, Medici, and Borgia families were the most advanced masters of their craft, and some of them bequeathed a record of their practice in manuscript collections of recipes. Outstanding among these early cookbooks is the one written by an anonymous master cook in Naples toward the end of the century. In its 220 recipes, we can trace not only the Italian culinary practice of the day but also the very refined taste brought by the Catalan royal family when they ruled Naples. This edition - with its introduction touching on the nature of cookery in the Neapolitano Collection, and its commentary on the individual recipes and its English translation of those recipes - willgive the reader a glimpse into the rich fare available to occupants and guests of one of the greatest houses of late medieval Italy. The Neapolitan Recipe Collection offers a particularly delicious slice of the primary documentation necessary for understanding the nature of medieval society and one of its most important aspects.Taal: Engels;Afmetingen: 25x229x152 mm;Gewicht: 800,00 gram;Verschijningsdatum: februari 2000;ISBN10: 0472109723;ISBN13: 9780472109722; Engelstalig | Hardcover | 2000.
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The Neapolitan Recipe Collection: Cuoco Napoletano
EN PB NWISBN: 9780472036363 bzw. 047203636X, in Englisch, The University of Michigan Press, Taschenbuch, neu.
Von Händler/Antiquariat, THE SAINT BOOKSTORE [51194787], Southport, United Kingdom.
BRAND NEW, The Neapolitan Recipe Collection: Cuoco Napoletano, Terence Peter Scully, The fields of cookery and medieval food continue to draw the attention of those interested in a panoramic picture of aristocratic and bourgeois social life in the late Middle Ages. In the fifteenth century, wealthy courts in the Italian peninsula led all of Europe in gastronomical achievement. The professional cooks in the service of the Este, Medici, and Borgia families were the most advanced masters of their craft, and some of them bequeathed a record of their practice in manuscript collections of recipes.Outstanding among these early cookbooks is the one written by an anonymous master cook in Naples toward the end of the century. In its 220 recipes, one can trace not only the Italian culinary practice of the day but also the very refined taste brought by the Catalan royal family when they ruled Naples. This edition with Terence Scully s introduction touching on the nature of cookery in the Neapolitano Collection, and English translation of and commentary on the recipes will give the reader a glimpse into the rich fare available to occupants and guests of one of the greatest houses of late medieval Italy."The Neapolitan Recipe Collection"offers a particularly delicious slice of the primary documentation necessary for understanding the nature of medieval society and one of its most important aspects.".
BRAND NEW, The Neapolitan Recipe Collection: Cuoco Napoletano, Terence Peter Scully, The fields of cookery and medieval food continue to draw the attention of those interested in a panoramic picture of aristocratic and bourgeois social life in the late Middle Ages. In the fifteenth century, wealthy courts in the Italian peninsula led all of Europe in gastronomical achievement. The professional cooks in the service of the Este, Medici, and Borgia families were the most advanced masters of their craft, and some of them bequeathed a record of their practice in manuscript collections of recipes.Outstanding among these early cookbooks is the one written by an anonymous master cook in Naples toward the end of the century. In its 220 recipes, one can trace not only the Italian culinary practice of the day but also the very refined taste brought by the Catalan royal family when they ruled Naples. This edition with Terence Scully s introduction touching on the nature of cookery in the Neapolitano Collection, and English translation of and commentary on the recipes will give the reader a glimpse into the rich fare available to occupants and guests of one of the greatest houses of late medieval Italy."The Neapolitan Recipe Collection"offers a particularly delicious slice of the primary documentation necessary for understanding the nature of medieval society and one of its most important aspects.".
5
The Neapolitan Recipe Collection - Cuoco Napoletano (1992)
EN PB NWISBN: 9780472036363 bzw. 047203636X, in Englisch, Univ Michigan Press, Taschenbuch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, Versandkostenfrei.
Von Händler/Antiquariat, C. Clayton Thompson - Bookseller [44399], BOONE, NC, U.S.A.
BRAND NEW Softcover A Brand New Quality Book from a Full-Time Bookshop in business since 1992!
Von Händler/Antiquariat, C. Clayton Thompson - Bookseller [44399], BOONE, NC, U.S.A.
BRAND NEW Softcover A Brand New Quality Book from a Full-Time Bookshop in business since 1992!
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Symbolbild
The Neapolitan Recipe Collection: Cuoco Napoletano (New York, Pierpont Morgan Library, Ms Buhler, 19) (2000)
EN HC USISBN: 9780472109722 bzw. 0472109723, in Englisch, University of Michigan Press, Ann Arbor, MI, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Verandgebiet: DOM.
Von Händler/Antiquariat, West Side Book Shop, ABAA, MI, Ann Arbor, [RE:4].
Small 4to, H Hard Cover, F First Edition.
Von Händler/Antiquariat, West Side Book Shop, ABAA, MI, Ann Arbor, [RE:4].
Small 4to, H Hard Cover, F First Edition.
7
Symbolbild
The Neapolitan Recipe Collection: Cuoco Napoletano (2000)
EN HC USISBN: 9780472109722 bzw. 0472109723, in Englisch, University of Michigan Press, Ann Arbor, MI, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Verandgebiet: DOM.
Von Händler/Antiquariat, Marvel Books, CT, Ridgefield, [RE:3].
Hard cover.
Von Händler/Antiquariat, Marvel Books, CT, Ridgefield, [RE:3].
Hard cover.
8
Symbolbild
The Neapolitan Recipe Collection: Cuoco Napoletano (2000)
EN HC USISBN: 9780472109722 bzw. 0472109723, in Englisch, University of Michigan Press, Ann Arbor, MI, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Verandgebiet: DOM.
Von Händler/Antiquariat, omgtextbooks, CO, Pueblo, [RE:4].
Hard cover.
Von Händler/Antiquariat, omgtextbooks, CO, Pueblo, [RE:4].
Hard cover.
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