Agnes B Marshall (51 results)

Paperback. Condition: New.

Paperback or Softback. Condition: New. The Book of Ices: Including Cream and Water Ices, Sorbets, Mousses, Iced Souffl�s, and Various Iced Dishes, With Names in French and Eng. Book.

Condition: New.

Hardback or Cased Book. Condition: New. The Book Of Ices: Including Cream And Water Ices, Sorbets, Mousses, Iced Souffl�s, And Various Iced Dishes, With Names In French And Eng. Book.

Condition: New.

Hardback. Condition: New.

Paperback. Condition: New.

Condition: As New. Unread book in perfect condition.

Hardback. Condition: New.

Condition: New. In.

Condition: New.

Hardcover. Condition: Good. nd about 1899. 40,000 revised and enlarged edition. frontis.adverts. 576pages. 125 illus.green cloth. spine a little weak but generally good condition.

Condition: As New. Unread book in perfect condition.

Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. Small illegible artist's signature to jacket, Robey? Larbey? (illustrator). Revised Edition. First published in 1887, this is a revised edition of c. 1920. Some edge wear and chipping to top and bottom of jacket (showing a 1920s cook displaying a jelly) and spine, some overall slight spotting and time staining, corners rubbed with small loss, folds rubbed, not price clipped ((6/-), small unsigned engraved slip tipped in (With the Compliments of the Author), Internally clean tight and square, overall a vg+ copy for its age. 664pp, lavishly illustrated. Agnes Bertha Marshall (born Agnes Beere Smith 1852-1905), was an English culinary entrepreneur, inventor, and celebrity chef. An unusually prominent businesswoman for her time, Marshall was particularly known for her work on ice cream and other frozen desserts, which in Victorian England earned her the nickname 'Queen of Ices'. Marshall popularised ice cream in England and elsewhere at a time when it was still a novelty and is often regarded as the inventor of the modern ice cream cone. Through her work and popular cookery school (which taught English and French Haute Cuisine), Marshall may be largely responsible for both the look and popularity of ice cream today. Marshall and her husband also operated an innovative business selling patented cooking equipment such as her ice cream freezer, Mrs Marshall also ran promotional tours to popularise her books and school, one of the first chefs to do so. In 1904, Marshall fell from a horse and suffered injuries from which she never properly recovered. She died of cancer the next year. Marshall was one of the most celebrated cooks of her time and one of the foremost cookery writers of the Victorian age, particularly on ice cream. Her recipes were renowned for their detail, simplicity and accuracy, indeed I have just tried her recipe for Chicken Fricassee, and apart from making some small adjustments (I am not cooking for 12 people), and substituting chicken stock for water to poach my chicken in, it was delicious (it was obvious that Mrs Marshall bought her chickens whole with feathers). Despite her fame in life, Marshall's name faded into obscurity after her death. Her husband continued to operate their businesses but they declined without Marshall's personality and drive. In 1921, the company was sold and became a limited company and in 1954 it ceased operations. Marshall's cookery school remained in operation until the outbreak of World War II. She was somewhat rescued by Elizabeth David, who referred to her a the 'famous Mrs Marshall' and writer Robin Weir who assessed Marshall in 2015 as a 'unique one woman industry' whose achievements were 'arguably unequalled' and who 'deserves much more credit than she has been given by history'. A very scarce book with jacket.

Hardback. Condition: New.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Condition: Neu. Neuware.

Paperback. Condition: New. Print on Demand. This book delves into the fundamental principles of culinary art, offering a comprehensive guide to creating delicious and well-crafted dishes. The author emphasizes the importance of stocks and sauces as the foundation of good cooking, providing detailed instructions and insights into their preparation. From classic brown sauce to delicate veloutÃÂ , the book covers a wide range of essential sauces, each with its unique flavor profile and culinary applications. The author's approach is rooted in practical experience and a deep understanding of the nuances that elevate ordinary meals to extraordinary heights. With clear and concise explanations, the book demystifies the art of sauce-making, empowering readers to experiment with different ingredients and techniques. Beyond stocks and sauces, the book explores various culinary components, including garnishes, purÃÂ es, and farces, offering valuable tips and tricks for enhancing the presentation and flavor of dishes. By mastering the principles outlined in this book, aspiring cooks and seasoned chefs alike can elevate their culinary skills and create memorable dining experiences. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.

Buch. Condition: Neu. Neuware - This delightful book is a comprehensive guide to making ices of all kinds, including cream and water ices, sorbets, mousses, and iced soufflés. With step-by-step instructions and dozens of recipes, this work is an essential resource for anyone interested in the art of dessert-making.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Hardback. Condition: New.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Hardcover. Condition: Good. Good. Dust Jacket NOT present. CD WILL BE MISSING. . SHIPS FROM MULTIPLE LOCATIONS. book.

Hardcover. Condition: Good. Revised edition of Mrs. A. B. Marshall's substantial and influential English cookery work, issued with eleven new chapters of extra recipes and containing 125 illustrations. Year: Circa 1905-1915 (Revised Edition; no printed date visible) A comprehensive late Victorian / Edwardian culinary manual covering stocks and sauces, garnishes, pastries, ices, entrées, roasts, puddings, jellies, menus, marketing, and the art of dinner giving. Includes English and French culinary terminology and extensive indexed content to page 619. Bound in original olive-green cloth with black lettering to upper board and spine. A solid and attractive working copy of this important English gastronomic reference Condition: Good. Original green cloth binding with moderate rubbing to extremities. Spine ends slightly worn. Boards lightly marked. Text block evenly toned with scattered light foxing. One lower corner crease internally (visible in photographs). Binding sound and secure. Complete with index. A presentable and entirely usable example.

Condition: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.

HRD. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Leatherbound. Condition: NEW. BOOKS ARE EXEMPT FROM IMPORT DUTIES AND TARIFFS; NO EXTRA CHARGES APPLY. Leatherbound edition. Condition: New. Leather Binding on Spine and Corners with Golden leaf printing on spine. Bound in genuine leather with Satin ribbon page markers and Spine with raised gilt bands. Pages: 80. A perfect gift for your loved ones. Reprinted from 1900 edition. NO changes have been made to the original text. This is NOT a retyped or an ocr'd reprint. Illustrations, Index, if any, are included in black and white. Each page is checked manually before printing. As this print on demand book is reprinted from a very old book, there could be some missing or flawed pages, but we always try to make the book as complete as possible. Fold-outs, if any, are not part of the book. If the original book was published in multiple volumes then this reprint is of only one volume, not the whole set. IF YOU WISH TO ORDER PARTICULAR VOLUME OR ALL THE VOLUMES YOU CAN CONTACT US. Resized as per current standards. Sewing binding for longer life, where the book block is actually sewn (smythe sewn/section sewn) with thread before binding which results in a more durable type of binding. Language: English Pages: 80.

Paperback / softback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.

HRD. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Hard Cover. Condition: VG-. First Edition. Undated, but 1887. 12mo. original green cloth gilt (rubbed & marked, a little bumped with fraying at tail cap, binding a little shaken, some scattered spotting); pp. viii (last blank), 468, 22 (adverts.), with 77 illustrations & adverts. A very good copy.

Tall thick 8vo. [4], 656 pp., plus 40 pp. illustrated publisher's ads, filled with advertisements for Marshall's inventions of ice cream moulds, ice cream equipment, refrigerators & freezers, and candy moulds. Title in red & black (offset toning from tissue guard), frontisp., with 284 woodcut engraved text illustrations. Publisher's Forest-Green cloth over beveled boards, blind-stamped borders, gilt lettering front cover & spine (minor soiling, edgewear, light fraying head & foot of spine, inner hinges neatly repaired), still VG sound copy, from the collection of Christian A. von Hassell. Tenth Thousand, of this massive cookbook by this oft-forgotten Victorian woman culinary entrepreneur and inventor, whose marketing and performing genius presaged Julia Child, and so many other chefs in the 20th Century. She mixed spices such as charcoal and Chai Tea, along with other spices, meats, custards and vegetables into her ice creams, freezing them in fanciful moulds in the shapes of rabbits, melons and cucumbers. She posited ice cream made with liquid oxygen presaging the current liquid nitrogen trend, and her Marshall's School of Cookery founded in 1883 influenced generations of English chefs and cooks. Marshall (1855-1905) also pioneered the idea of presenting, cooking, and testing new recipes in front of live audiences across England, the Americas, and Europe, and all the while selling her cooking implements and cook books, and her School of Cookery was later transformed into the popular cooking school and household goods retailer Marshall's Ltd. which survived until World War II. See: Alice Arndt, Culinary Biographies, pp. 257-258; Michael Waters, The 19th-Century Entrepreneur Who Pioneered Modern Ice Cream, August 9, 2020.