WorldCat Identities

Coryn, Sidonie

Overview
Works: 18 works in 59 publications in 2 languages and 2,575 library holdings
Genres: Cookbooks  Handbooks and manuals  Biography 
Roles: Illustrator
Classifications: TX719, 641.5944
Publication Timeline
.
Most widely held works by Sidonie Coryn
Mastering the art of French cooking by Julia Child( Book )

28 editions published between 1961 and 2013 in English and held by 546 WorldCat member libraries worldwide

"This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memories -- of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France ..."--Amazon.com
Recipes from the regional cooks of Mexico by Diana Kennedy( Book )

2 editions published in 1978 in English and held by 481 WorldCat member libraries worldwide

Gathered during extensive travels through Mexico, these recipes were supplied by Mexico's best cooks, and the author provides a pronunciation guide and a list of sources for obtaining ingredients
The tortilla book by Diana Kennedy( Book )

2 editions published between 1975 and 1991 in English and held by 462 WorldCat member libraries worldwide

Bookbinding & conservation by hand : a working guide by Laura S Young( Book )

9 editions published between 1981 and 2006 in English and held by 389 WorldCat member libraries worldwide

This book is designed as a working guide in the field of hand bookbinding and book conservation. It is intended as a practical manual for teachers and their students; as an instruction guide to be followed by the beginner attempting to learn binding on his or her own; and as a ready reference for experienced binders, book collectors, book dealers, and librarians. Hand bookbinding in the United States has been influenced primarily by the English, French, and German schools of binding. The techniques described in this volume follow in principle the German school and, to the best of the author's knowledge, this is the first book in which these binding practices have appeared in English. German techniques move in a logical sequence and can be executed efficiently
Redecorating your room for practically nothing by Esther Hautzig( Book )

1 edition published in 1967 in English and held by 191 WorldCat member libraries worldwide

Easy directions for making and modifying furniture, window treatments, bed accessories, closets and bureaus, and miscellaneous items for your bedroom
The international encyclopedia of cooking by Myra Waldo( Book )

1 edition published in 1967 in English and held by 131 WorldCat member libraries worldwide

Couscous and other good food from Morocco by Paula Wolfert( Book )

3 editions published between 1973 and 2001 in English and held by 127 WorldCat member libraries worldwide

ASince it was first published in 1973, Couscous and Other Good Food from Moroccobisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of those rare cookbooks that are as valuable for their good reading as for their inspired food
Mastering the art of French cooking by Julia Child( Book )

2 editions published between 2009 and 2015 in English and held by 114 WorldCat member libraries worldwide

Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured
The land, the people by Rachel Peden( Book )

1 edition published in 2010 in English and held by 41 WorldCat member libraries worldwide

Recollections of farm life and farming people in Monroe County, Indiana
Speak to the Earth : pages from a farmwife's journal by Rachel Peden( Book )

1 edition published in 2011 in English and held by 28 WorldCat member libraries worldwide

From basic apple to four and twenty blackbirds it's as easy as pie by Susan Gold Purdy( Book )

2 editions published in 1990 in English and held by 3 WorldCat member libraries worldwide

Mastering the art of French cooking by Simone Beck( Book )

1 edition published in 1978 in English and held by 2 WorldCat member libraries worldwide

Bookbinding [and] conservation by hand : a working guide by Laura S Young( Book )

1 edition published in 1981 in English and held by 2 WorldCat member libraries worldwide

The international encyclopedia of cooking by Myra Waldo( Book )

1 edition published in 1967 in English and held by 2 WorldCat member libraries worldwide

The cuisines of Mexico by Diana Kennedy( Book )

1 edition published in 1986 in English and held by 2 WorldCat member libraries worldwide

Det goda franska köket by Simone Beck( Book )

1 edition published in 1988 in Swedish and held by 1 WorldCat member library worldwide

Rural free; a farmwife's almanac of country living by Rachel Peden( Book )

1 edition published in 1961 in English and held by 1 WorldCat member library worldwide

Peden beautifully conveys the joys of family life on an Indiana farm. Marked by the slow pace and rich variety of seasonal change, her narrative offers an authentic month-by-month chronicle of her family's daily adventures. Today, Peden's stories of country life and her lessons on sustainability, frugality, and wastefulness gain a special resonance
Mastering the art of French cooking by Julia Child( Book )

1 edition published in 2013 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: 0.25 (from 0.01 for Mastering ... to 0.97 for Bookbindin ...)

Mastering the art of French cooking
Languages
Covers
Couscous and other good food from MoroccoMastering the art of French cookingThe land, the peopleSpeak to the Earth : pages from a farmwife's journalMastering the art of French cooking