WorldCat Identities

Hyman, Mary

Overview
Works: 15 works in 42 publications in 5 languages and 825 library holdings
Genres: Guidebooks  History  Sources 
Roles: Adapter, Translator, Editor, Author of introduction, Author
Classifications: TX719, 641.5944
Publication Timeline
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Most widely held works by Mary Hyman
Lenôtre's ice creams and candies by Gaston Lenôtre( Book )

2 editions published in 1979 in English and held by 162 WorldCat member libraries worldwide

The grand masters of French cuisine : five centuries of great cooking : recipes by Céline Vence( Book )

1 edition published in 1978 in English and held by 144 WorldCat member libraries worldwide

Le chocolat by Martine Jolly( Book )

1 edition published in 1985 in English and held by 133 WorldCat member libraries worldwide

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

4 editions published between 1978 and 1983 in English and held by 118 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 39 WorldCat member libraries worldwide

Rez.: Bocuse, einer der bekanntesten Vertreter der "Nouvelle Cuisine" und einer der besten Köche des 20. Jahrhunderts, stellt hier 220 Rezepte vor, die aus der gut bürgerlichen Alltags- und Festtagsküche stammen (vgl. P. Bocuse, BA 2/83) und sich ohne größeren Aufwand zu Hause nachkochen lassen: Suppen, Vorspeisen/Salate, Eier, Soßen, Fisch, Krusten- und Schalentiere, Fleisch, Geflügel und Wild, Gemüse, Nudeln, Reis und Kuchen, Desserts und Konfitüren. Wert gelegt wird vor allem auf die Verwendung von qualitativ hochwertigen Produkten, "die Frische der Zutaten ist für mich der Schlüssel zum Erfolg" (Vorwort). Man findet hier keine kulinarischen Raritäten, sondern Hausmannskost mit Pfiff, wie Lauch-Kartoffel-Suppe, Omelett mit Kartoffeln und Speck, selbstgemachter Essig, Coq au vin, Spinat, Kartoffelpüree, Nudeln mit Sahne und Basilikum, Marmorkuchen, Mousse au chocolat etc., alles gut erklärt und z.T. mit schönem ganzseitigem Begleitfoto. Vorab nützliche Tipps, im Anhang Register. Zu Bocuse ist schon länger nichts mehr erschienen zuletzt P. Bocuse (BA 10/88 und 4/92). Empfehlenswerter Klassiker. (2) (Margit Seeger-Meier)
Webster's wine tours--France by Philip Hyman( Book )

3 editions published between 1988 and 1989 in English and Dutch and held by 32 WorldCat member libraries worldwide

Le viandier by Taillevent( Book )

3 editions published in 2001 in French, Middle and French and held by 11 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

Informations générales, renseignements pratiques et descriptions d'itinéraires
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

Visant à l'essentiel, les soixante premières pages esquissent un profil historique et actuel de la destination concernée - ville, région ou pays. Le reste du livre détaille des itinéraires, étapes ou parcours accompagnés des informations indispensables. Cartes et photographies en couleurs. [SDM]
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

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

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

 
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Audience level: 0.35 (from 0.00 for Le cuisini ... to 1.00 for Histoire d ...)

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