James Beard's Theory & Practice of Good Cooking
Beard, James with Jose Wilson
Editore: Alfred A. Knopf
Usato
Unknown
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ThriftBooks-Dallas, Dallas, TX, U.S.A.
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Descrizione:
Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 1.3. Codice articolo GB00SDRPZR0I3N01
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Titolo: James Beard's Theory & Practice of Good ...
Casa editrice: Alfred A. Knopf
Legatura: Unknown
Condizione: Good
Condizione sovraccoperta: No Jacket
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James Beard's Theory & Practice of Good Cooking
Editore:
Alfred A. Knopf, New York, 1977., 1977
Antico o usato
Rilegato
Da: Virginia Martin, aka bookwitch, Concord, CA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Good. Condizione sovraccoperta: Fair. Karl Stuecklen (illustratore). Octavo, hardcover, good in fair yellow pictorial dj. Book Club edition. Small light stain on bottom edge of endpaper else no markings. 465pp. The dean of American cooking gives us the fundamentals that he taught--the hows, whys, the techniques, the basics as well as the subtle nuances of good cooking. 300 recipes and variations. Book. Codice articolo 67790
Quantità: 1 disponibili
JAMES BEARD'S THEORY & PRACTICE OF GOOD COOKING
Editore:
Alfred A. Knopf, New York, 1977
Antico o usato
Rilegato
Da: COOK AND BAKERS BOOKS, PARKSVILLE, VANCOUVER ISLAND, BC, Canada
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Very Good. Condizione sovraccoperta: Good. Karl Stuecklen (illustratore). Book Club Edition. Dust jacket has edgewear repairs, attractive hard cover has foxed edges (small age spots), two top corners folded, date written on front end page (November 1977), otherwise clean and well bound, without flaw. 5.75 X 8.5 " 468 pages, 1977. In this book the dean of American cooking gives us the fundamentals that he taught in his famous classes - the hows, the whys, the techniques, the basics as well as the subtle nuances of good cooking. With more than 300 wonderful recipes and variations that put theory into practice. Codice articolo 579517
Quantità: 1 disponibili
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James Beard's Theory & Practice of Good Cooking
Editore:
Alfred A. Knopf, NY, 1982
ISBN 10: 0394484932
ISBN 13: 9780394484938
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Rilegato
Da: Clausen Books, RMABA, Colorado Springs, CO, U.S.A.
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Cloth. Condizione: Near Fine. Condizione sovraccoperta: Very Good+ (in mylar). Karl Stuecklen (illustratore). Seventh Printing. Former owner's name label on ffep, else textblock is clean and tight; Illustrated by Karl Stuecklen; Gently bumped head and foot of spine, otherwise the illustrated cloth binding is very clean and bright; Unclipped dust jacket, creased head of spine, minor edge wear, mylar sleeved for safe keeping. 465p., including index. More than 300 recipes and variations. Size: 8vo - over 7¾" - 9¾" tall. Hardcover. Codice articolo SB17034
Quantità: 1 disponibili
Foto dell'editore
JAMES BEARD'S THEORY & PRACTICE OF GOOD COOKING
Editore:
Running Press, Philadelphia - London, 1999
ISBN 10: 0762406135
ISBN 13: 9780762406135
Antico o usato
Rilegato
Da: COOK AND BAKERS BOOKS, PARKSVILLE, VANCOUVER ISLAND, BC, Canada
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. Karl Stuecklen - Drawings (illustratore). 2nd Edition. A very nice copy in dust jacket, 6.5 X 8.5" 431 pages. Published 1999. The Dean of American cooking gives us the fundamentals taught in his famous classes. The basic techniques as well as the subtle nuances of good cooking are here along with more than 300 wonderful recipes and variations. Each chapter deals with one basic technique - a relaxed and informative introduction flowing into a series of beautifully conceived recipes that put theory into practice. With an Introductory Note by Julia Child, Foreword by Barbara Kafka. Codice articolo 578170
Quantità: 1 disponibili