WorldCat Identities

Hyman, Mary

Overview
Works: 21 works in 49 publications in 5 languages and 986 library holdings
Genres: Cookbooks  Guidebooks  History  Sources 
Roles: Translator, Adapter, Editor, Author of introduction, Author
Publication Timeline
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Most widely held works by Mary Hyman
Michel Guérard's cuisine gourmande by Michel Guérard( Book )

1 edition published in 1979 in English and held by 195 WorldCat member libraries worldwide

Lenôtre's ice creams and candies by Gaston Lenôtre( Book )

2 editions published in 1979 in English and held by 153 WorldCat member libraries worldwide

Sept chapitres dans ce volume: glaces aux oeufs, sorbets, parfaits, confitures, entremets glacés, pâtes de fruits, confiseries. En tête de chaque chapitre, des conseils sur le choix du matériel, sur la cuisson et sur la présentation. Suivent quelques recettes de base, des recettes particulières avec indication du temps de préparation, de cuisson et de refroidissement. Un symbole signale le degré de difficulté de la recette
The grand masters of French cuisine : five centuries of great cooking : recipes by Céline Vence( Book )

2 editions published in 1978 in English and held by 141 WorldCat member libraries worldwide

Le chocolat by Martine Jolly( Book )

2 editions published in 1985 in English and held by 126 WorldCat member libraries worldwide

The best of Gaston Lenôtre's desserts : glorious desserts from France's finest pastry maker by Gaston Lenôtre( Book )

3 editions published between 1978 and 1983 in English and held by 106 WorldCat member libraries worldwide

French home cooking : an introduction to classic French cooking by Paul Bocuse( Book )

3 editions published between 1983 and 1989 in English and held by 31 WorldCat member libraries worldwide

Webster's wine tours--France by Philip Hyman( Book )

2 editions published in 1988 in English and held by 27 WorldCat member libraries worldwide

Le viandier d'après l'édition de 1486 by Taillevent( Book )

2 editions published in 2001 in French and French, Middle and held by 9 WorldCat member libraries worldwide

"Premier livre de cuisine imprimé en France, le Viandier de Taillevent est déjà un titre à succès lorsqu'il sort des presses en 1486, dans la version qui est reprise dans ce livre, d'après l'exemplaire unique conservé au Musée Dobrée de Nantes. Largement diffusé sous forme manuscrite depuis le XIVe siècle, il s'imposera aux générations futures comme l'oeuvre fondatrice de l'art culinaire français
Le cuisinier françois d'après l'édition de 1651 by François Pierre de La Varenne( Book )

2 editions published in 2001 in French and held by 6 WorldCat member libraries worldwide

La stampa in cucina: i libri di cucina in Francia tra il 15. e il 19. secolo by Philip Hyman( )

1 edition published in 1997 in Italian and held by 4 WorldCat member libraries worldwide

Frommer's touring guide to Australia by Pierre Grundmann( Book )

3 editions published between 1988 and 1991 in English and held by 3 WorldCat member libraries worldwide

Désert de poussière, royaume de la bière ou berceau de l'une des plus grandes traditions artistiques de l'humanité ? L'heure est venue de dépasser les clichés, pour entrevoir ce qu'est réellement l'Australie, qui n'est jamais exactement, ou jamais seulement, telle qu'on se l'imagine. Une île déserte ? C'est un pays dur, aride, mais aussi le royaume du surf et des ballades en forêts tropicales. Une petite Amérique ? Depuis quelques décennies, l'Australie est l'alliée militaire des Etats-Unis, mais son histoire la lie plus qu'intimement à la Grande-Bretagne, et l'esprit un peu " désinvolte " des Australiens n'est pas américain. Un urbanisme ultramoderne ? On connaît les fronts de mer bordés de gratte-ciels, l'opéra et le port de Sydney ; on connaît moins le marché au poisson, les Food Court chinois, les façades victoriennes et leurs jardinets des banlieues bien loties. Quant aux Aborigènes, que font-ils lorsqu'ils ne s'occupent pas à peindre ces toiles fabuleuses ? Qu'ont-ils vécu avant l'arrivée des colons, et depuis ? Ce livre invite le lecteur à découvrir la réalité d'un pays caléidoscope, aux visages multiples et souvent inattendus. [4e de couverture]
Histoire de poissons et de saveurs by Mary Hyman( Book )

2 editions published in 2001 in French and held by 3 WorldCat member libraries worldwide

Frommer's touring guide to Thailand by Christine Routier-Le Diraison( Book )

3 editions published between 1988 and 1991 in English and held by 3 WorldCat member libraries worldwide

Des cartes, des plans, des encadrés, des informations culturelles pour bien réussir son voyage, avec un choix d'itinéraires soigneusement étudiés et des arrêts sur image
Paul Bocuse in your kitchen : an introduction to classic French cooking by Paul Bocuse( Book )

1 edition published in 2007 in English and held by 2 WorldCat member libraries worldwide

Des recettes du chef trois étoiles de Lyon, choisies parmi les plus faciles pour être réalisées par des débutants : soupe de courge à l'oeuf mimosa, coq au vin, clafoutis, tarte au citron
Reisboek Frankrijk voor wijnliefhebbers : de complete wijngids met kooptips en aanbevolen routes door alle wijnstreken by Philip Hyman( Book )

1 edition published in 1989 in Dutch and held by 2 WorldCat member libraries worldwide

Le viandier : d'après l'éd. de 1486 by Taillevent( Book )

1 edition published in 2001 in French, Middle and held by 2 WorldCat member libraries worldwide

The three-star recipes of Alain Senderens : of l'Archestrate, Paris by Alain Senderens( Book )

2 editions published in 1982 in English and held by 2 WorldCat member libraries worldwide

The best of Lenôtre's desserts : glorious desserts from France's finest pastry maker by Gaston Lenôtre( Book )

1 edition published in 1983 in English and held by 2 WorldCat member libraries worldwide

French cooking in ten minutes : or, Adapting to the rhythm of modern life (1930) by Edouard de Pomiane( Book )

1 edition published in 1986 in English and held by 1 WorldCat member library worldwide

Cooking in Ten Minutes, subtitled The Adaption to the Rhythm of Our Time, features over 300 recipes, all of which can be prepared in ten minutes -- no microwave required. Here we find ultra-rapid soups, extemporary sauces, instantaneous egg dishes, together with vegetable, fish and meat recipes, and sweets that can be prepared rapidly. Other Raymond Blanc, drawings by Andre Giroux. Two cookery books by Edouard de Pomiane. Uncomplicated, wonderful recipes from a witty, informal gourmet. Pomiane, one of the most innovative French chefs, is never afraid to fly in the face of tradition. These book
 
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Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.44 (from 0.32 for The grand ... to 0.98 for La stampa ...)

WorldCat IdentitiesRelated Identities
The French cook : prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces ... : also the preparation of all herbs and fruits ... : together with a treatise of conserves, both dry and liquid ... : with an alphabeticall table explaining the hard words and other usefull tables
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Paul Bocuse in your kitchen : an introduction to classic French cooking