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Italia Faucets is proud to present it's new "Htel de Ville" Series. This square single handle, shower only trim set with rough-in valve comes in matte black. The set includes: 1) Square Shower Head with Self-Cleaning Tips, 2) Shower Arm with Wall Flange, 3) Escutcheon Plate with "Hot" and "C" indicators, 4) Decorative Control Handle, 5) Pressure Balance Rough-In Valve. The rough-in valve has a disposable plaster guard assisting in setting the depth of the valve in the wall and to protect the valve from tile plaster. Simply remove 2 screws once set. The valve has 4 ports: 1) Hot Water, 2) Cold Water, 3) Tub and 4) Shower. A cap is provided to plug the tub port. The solid cast brass valve body has convenient mounting holes. Integral stops allow you to isolate valve so that water main can be left on during valve maintenance. The square shower head with self-cleaning rubber tips prevents and removes build-up of scale.

Italia Faucets is proud to present it's new "Htel de Ville" Series. This square single handle, tub and shower trim set with rough-in valve comes in matte black. The set includes: 1) Square Shower Head with Self-Cleaning Tips, 2) Shower Arm with Wall Flange, 3) Escutcheon Plate with "Hot" and "C" indicators, 4) Decorative Control Handle, 5) Pressure Balance Rough-In Valve and 6) all metal tub spout with built-in diverter. The rough-in valve has a disposable plaster guard assisting in setting the depth of the valve in the wall and to protect the valve from tile plaster. Simply remove 2 screws once set. The valve has 4 ports: 1) Hot Water, 2) Cold Water, 3) Tub and 4) Shower. A cap is provided to plug the tub port. The solid cast brass valve body has convenient mounting holes. Integral stops allow you to isolate valve so that water main can be left on during valve maintenance. The square shower head with self-cleaning rubber tips prevents and removes build-up of scale.

The Cuisine::pro IconiX Carving fork 17 cm or 6.5" is forged to produce perfect control, weight and balance with durable polymer handles for a comfortable grip. Cuisine::pro iconiX knives by THE CUSTOM CHEF have been crafted from the finest German Stainless steel 1.4116. Cuisine::pro iconiX premium German steel blades are forged in fire and ice to deliver the highest cutting performance, with the perfect weight and balance. Each blade is produced with a controlled tempered process to ensure the best possible hardness, toughness and blade flexibility.

Book is in good condition and may include underlining highlighting and minimal wear. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Geïllustreerd / Illustrated / Illustré / Illustriert / 9782851085955 / Design furniture / Frans / French / Français / Französisch / hard cover / dust jacket / 22 x 29 cm / 189 .pp /

Ce nouvel ouvrage de la collection La cuisine des châteaux explore une région attachante et souvent méconnue : l’Auvergne. Des multiples châteaux qui ont accompagné sa longue histoire, quinze vous sont présentés avec leur art de vivre et une cuisine savoureuse et authentique ; Bourriol, pounty, patia, piquenchagne, truffade, ces vieux noms du terroir ressurgissent des carnets de cuisine transmis au fil des générations. Ce livre est aussi celui de quinze familles qui nous ont ouvert leurs portes et nous ont livré leurs recettes des grandes et des petites occasions.

Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Des tables rondes des professeurs, qui présentent le sujet traité, donnent des conseils avisés, des trucs et astuces pour bien acheter, choisir et cuisiner les produits.Des pages techniques illustrées qui, à l'aide de 1 500 photos de gestes, détaillent les techniques de base à maîtriser jusqu'au résultat final.Des recettes proposées en 3 versions, selon leur niveau de difficulté.

Merci, votre achat aide à financer des programmes de lutte contre l'illettrisme.

First published in 1927 to educate French housewives in the art of classical cooking, LA BONNE CUISINE DE MADAME E. SAINT-ANGE has since become the bible of French cooking technique, found on every kitchen shelf in France. A housewife and a professional chef, Madame Evelyn Saint-Ange wrote in a rigorous yet highly instructive and engaging style, explaining in extraordinary detail the proper way to skim a sauce, stuff a chicken, and construct a pâté en croûte.Though her text has never before been translated into English,Madame Saint-Ange's legacy has lived on through the cooking of internationally renowned chefs like Julia Child and Madeleine Kamman, setting the standard for practical home cooking as well as haute cuisine. In this momentous translation by Chez Panisse cofounder and original chef de cuisine Paul Aratow, Madame Saint-Ange's culinary wisdom is available in English for the first time.Enveloped in charming intricacies of even the most fundamental cooking techniques are 1,300 authentic French recipes for such classics as Braised Beef, Quiche Lorraine, Cassoulet, and Apricot Soufflé; original illustrations of prepping and cooking techniques; and seasonal menus for every meal of the day. An indispensable culinary encyclopedia and an absorbing historical document, LA BONNE CUISINE DE MADAME E. SAINT-ANGE is the definitive word on French cooking for food lovers, dedicated cooks, culinary professionals, and Francophiles alike.

Rayon : Cuisine Editeur : Les éditions d'Alain Ducasse Date de parution : 2002 Description : In-4, 584 pages, relié entoilé avec jaquette parfaite, occasion, très bon état. Envois quotidiens du mardi au samedi. Les commandes sont adressées sous enveloppes bulles. Photos supplémentaires de l'ouvrage sur simple demande. Réponses aux questions dans les 12h00. ATTENTION : Les expéditions de plus de 2 kilos se voient appliquer un supplément de port. Un envoi en Mondial Relay est possible en France et en Europe. IMPORTANT : Le service économique d'envoi de livres à l'international "livres et brochures" prendra fin au 1er juillet 2025. Clients internationaux, profitez des derniers mois de ce tarif très avantageux. N'hésitez pas à vous renseigner avant de passer commande. Librairie Le Piano-Livre. Merci. Référence catalogue vendeur: 62299

In-8 relié 20,6 cm sur 16,8. 208 pages. pas de jaquette. État correct d'occasion. in-8°

Progress in low-dimensional topology has been very fast over the last two decades, leading to the solutions of many difficult problems. One of the consequences of this "acceleration of history" is that many results have only appeared in professional journals and monographs. These are hardly accessible to students who have completed only a basic course in algebraic topology, or even to some researchers whose immediate area of expertise is not topology. Among the highlights of this period are Casson's results on the Rohlin invariant of homotopy 3-spheres, as well as his l-invariant. The purpose of this book is to provide a much-needed bridge to these modern topics. The book covers some classical topics, such as Heegaard splittings, Dehn surgery, and invariants of knots and links. It proceeds through the Kirby calculus and Rohlin's theorem to Casson’s invariant and its applications, and gives a brief sketch of links with the latest developments in low-dimensional topology and gauge theory. The book will be accessible to graduate students in mathematics and theoretical physics familiar with some elementary algebraic topology, including the fundamental group, basic homology theory, and Poncaré duality on manifolds.

Buy with confidence! Book is in acceptable condition with wear to the pages, binding, and some marks within 1.5

WORK IS IN FRENCHThis book is a reproduction of a work published before 1920 and is part of a collection of books reprinted and edited by Hachette Livre, in the framework of a partnership with the National Library of France, providing the opportunity to access old and often rare books from the BnF's heritage funds. The works in this collection have been digitized by the BnF and are presented on Gallica, its digital library.By reviving these works through a collection of books reprinted on demand, we give everyone the opportunity to participate in the transmission of knowledge which is sometimes difficult to access.We have tried to reconcile the faithful reproduction of an old book from its digitalized version with the concern of an optimal reading comfort. We hope the works of this new collection will bring you complete satisfaction.French National Library Editions are authorized editions through Hachette France for works in the French National Library Catalog. For more information, visit www.hachettebnf.fr

A true master class in haute cuisine by a true masterFeatures 700 recipes with ingredients from anchovies to zucchiniAn extensive appendix offers a complete description, including the choosing and buying, of the 100 basic ingredients used in the recipesWorld-renowned French chef Alain Ducasse has built a reputation on meticulously selecting and preparing ingredients. Grand Livre de Cuisine: Alain Ducasse’s Culinary Encyclopedia brought his 25 years of culinary expertise to kitchens nationwide when it hit bookshelves two years ago. Now, with the release of the first paperback edition, this comprehensive culinary resource has become enticingly affordable for professional chefs and experienced home cooks alike.Featuring 700 recipes culled from the best of French and Mediterranean cuisine, and more than 1,000 photographs and original drawings, Grand Livre de Cuisine is an invaluable tool for reviewing or perfecting one’s knowledge of culinary fundamentals. The recipes, organized alphabetically by main ingredient—from a thin-crusted anchovy tart to zucchini blossom fritters—are clear and concise, with a special emphasis on finish and presentation. The book also includes a glossary of 100 basic ingredients, as well as a primer on recipes such as stocks and sauces.As proprietor of four first-rate restaurants and founder of a professional-level cooking school, Ducasse is a natural teacher who can demystify the most complex of recipes. In writing Grand Livre de Cuisine, he has created an impressive guide to appreciating and practicing the art of French cooking. It is sure to teach and inspire cooks of every level.

Completamente ilustrado, este libro deja testimonio de la cocina y mesa del Banco Nacional de M?xico, a trav s del arte culinario de su chef: don Arnulfo Luengas.

Un petit répertoire très complet qui m'a été conseillé par un excellent Chef, toutes les bases et déclinaisons y sont, idéal pour garder dans les poches ou le sac, à réserver toutefois aux cuisiniers avertis

Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. 4.14

,en tres bon etat,malgre quelques traces sur couverture,tracking with signature,delai entre 14 et 30 jours,/// PLEASE READ CAREFULLY DUE TO NEW CUSTOMS CONDITIONS PLEASE allow between 14 and 30 days for france and UE and 20 to 50 DAYS for WORLDWIDE,specifically USA, for delivery,no shipping to po box or similar,EXTRA pour expedition internationale a cout reel ,EXTRA COST at real cost for internationalexemple, for Id.America north and south,asia,Australialess than 2 kilos total shipping cost 50 euros,lees than 5 kilos 75,less than 10 kilos 135 euros ,less than 15 kilos 199 ASK me before for details ASK me for exact shipping cost,heavy book near 10 kilos,no shipping to po box or similar,NO RETURN,sent with tracking and signature,please allow 2/4 weeks for delivery,PREFERABLY PAYPAL OR WIRE for payment Dans cette collection "Les recettes originales de." ont été publiés les livres de tous les grands cuisiniers de notre époque, de Michel Guérard à Alain Senderens et Joël Robuchon (vingt-deux volumes parus). C'est la fierté de l'éditeur de publier aujourd'hui les recettes de Claude Peyrot, celles qu'il propose quotidiennement dans son restaurant de Paris, le Vivarois, également des recettes inspirées de son Ardèche natale, toutes mêlant les produits les plus nobles et les plus courants du marché. Considéré par ses pairs comme un des tout premiers cuisiniers de sa génération, Claude Peyrot met ici (avec la complicité de son second, Jean-Yves Massonet, et de Céline Vence, qui a rédigé les recettes avec la précision et la clarté qu'on retrouve dans chacun de ses livres) son immense talent à la portée de tous, mêlant le rustique et le raffiné, le très simple et le plus élaboré. Pour mon goût, je proclamerais volontiers cuisinier du siècle un mal-aimé qui ne confond point l'esprit de finance et l'esprit de finesse, refuse les cartes truquées et les dés pipés : j'ai nommé Claude Peyrot. Du Vivarois, vous ne l'ignorez pas. LA REYNIERe