WorldCat Identities

Hyman, Philip

Overview
Works: 18 works in 45 publications in 6 languages and 1,224 library holdings
Genres: Cookbooks  Guidebooks  History  Sources 
Roles: Translator, Adapter, Author, Editor, Author of introduction, Instrumentalist
Classifications: TX719, 641.5944
Publication Timeline
.
Most widely held works by Philip Hyman
Lenôtre's desserts and pastries by Gaston Lenôtre( Book )

1 edition published in 1977 in English and held by 234 WorldCat member libraries worldwide

Michel Guérard's cuisine gourmande by Michel Guérard( Book )

1 edition published in 1979 in English and held by 194 WorldCat member libraries worldwide

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

2 editions published in 1979 in English and held by 154 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 140 WorldCat member libraries worldwide

Le chocolat by Martine Jolly( Book )

2 editions published in 1985 in English and held by 128 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 107 WorldCat member libraries worldwide

Paul Bocuse in your kitchen : an introduction to classic French cooking by Paul Bocuse( Book )

4 editions published between 1983 and 2007 in English and held by 32 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
Webster's wine tours--France by Philip Hyman( Book )

3 editions published between 1988 and 1989 in English and Dutch and held by 29 WorldCat member libraries worldwide

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

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 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

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

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

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

First Monday at Jordan Hall : April 2, 2012, 8:00 p.m by New England Conservatory of Music( Recording )

1 edition published in 2012 in Multiple languages and held by 1 WorldCat member library 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

 
moreShow More Titles
fewerShow Fewer Titles
Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.40 (from 0.31 for The three- ... 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
Languages
Covers
Paul Bocuse in your kitchen : an introduction to classic French cooking