Editore: Culinary Arts Institute, New York, 1983
ISBN 10: 0832606693 ISBN 13: 9780832606694
Da: Hastings of Coral Springs, Altamonte Springs, FL, U.S.A.
Pictorial Cover. Condizione: Fine. No Jacket. Sally Sisson Anderson (illustratore). Edition Not Stated. 80 pages of fish and shellfish recipes in fine condition.
Editore: Culinary Arts Institute, New York, 1982
Da: Top Notch Books, Tolar, TX, U.S.A.
Soft Cover. Condizione: Good. The book is rubbed on the spine and corners. There are name plates throughout the book. Size: 4to - over 9¾" - 12" tall.
Editore: Culinary Arts Institute diveion of Delair Publishing Company, Inc./New York, 1981, 1981
ISBN 10: 0832606030 ISBN 13: 9780832606038
Da: Alf Books, Menomonie, WI, U.S.A.
hard cover, some edge wear, tight binding, pages all very good + condition, 79 pages including index, 8 1/8 x 10 1/2 inches, good ++ book condition, no dust jacket, cooking non-fiction,
Editore: Culinary Arts Institute, New York, New York, 1976
Da: RG Vintage Books, Williamsburg, VA, U.S.A.
Soft cover. Condizione: Good. Condizione sovraccoperta: No Dustjacket. Stated 1976 Edition. Tight staple bound soft cover in good condition. 68pp. 8vo. Color photograph of gourmet foods on the front wrapper with lettering - the red back wrapper has the Culinary Arts Institute logo. Book is clean & tight. Color & black and white photographs as well as cartoonized red and black illustrations throughout text. The wrappers have some edgewear. The leaves have no markings - they are lightly age discolored. Ships within 24 hours. Scans available upon request.
Editore: Culinary Arts Institute, New York, 1955
Da: Top Notch Books, Tolar, TX, U.S.A.
Soft Cover. Condizione: Very Good. McMahon, Franklin (illustratore). Wraps have only light wear. Pages are clean with no markings in text. Size: 4to - over 9¾" - 12" tall.
Editore: Culinary Arts Institute, New York, 1981
ISBN 10: 0832606561 ISBN 13: 9780832606564
Da: Browse Awhile Books, Tipp City, OH, U.S.A.
Glossy Pictorial Hard Cover. Condizione: VG+. No Jacket. William H. Jones (illustratore). Size: Small Quarto.
Editore: Culinary Arts Institute, New York, 1983
ISBN 10: 0832606375 ISBN 13: 9780832606373
Da: Book Booth, Berea, OH, U.S.A.
Paperback. Condizione: Good. Cave, Laura (illustrations) (illustratore). covers have heavy wear and soil, corners and edges bumped, binding tight, no writing, 80 pages including index, how to make candy from choosing supplies and equipment to eating the results, covers molding chocolates, making fudge, caramels, peanut butter cups,creams, marzipan, divinity, sea foams, fondants, popcorn, nuts ,coconut and date candy and more, red and color illustrations Size: 7.75 x 10.25.
Editore: Culinary Arts Institute, New York, 1980
ISBN 10: 0832606138 ISBN 13: 9780832606137
Da: Pages of the Past, Fort Ripley, MN, U.S.A.
Prima edizione
Soft cover. Condizione: Fine. Seymour Fleishman (illustratore). Presumed First. Book is as new, unused. 96 pages. Books are normally maioled within 24 hours.
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Editore: Culinary Arts Institute, New York, 1981
ISBN 10: 0832606367 ISBN 13: 9780832606366
Da: The Red Onion Bookshoppe, Hanover, IN, U.S.A.
Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. Book and dust jacket have been moderately worn, rubbed, and soiled.
Editore: Culinary Arts Institute, New York, 1987
ISBN 10: 0832606367 ISBN 13: 9780832606366
Da: Arch Bridge Bookshop, Bellows Falls, VT, U.S.A.
Prima edizione
Hardcover. Condizione: Very Good. No Jacket. 1st Edition. Decorative Cloth. No Jacket. First American Edition. Illustrated. The original decorative red cloth binding is slightly soiled and shows some signs of slight rubbing. Otherwise, overall, in good+ cond ition.
Editore: Culinary Arts Institute / Delair Publishing Co, New York, 1981
ISBN 10: 0832605468 ISBN 13: 9780832605468
Da: Chequamegon Books, Washburn, WI, U.S.A.
Hardcover. Condizione: Very Good. Boardc edges and corners have various bumps; 1" tear to top spine edge; spine edges are bumped and lightly rubbed. ; New edition. Shipping will be extra, please inquire. ; 7 1/2 x 9 1/2"; 832 pages.
Editore: Culinary Arts Institute, New York, 1980
ISBN 10: 0832606170 ISBN 13: 9780832606175
Da: Lazy Letters Books, Market Rasen, Regno Unito
Soft cover. Condizione: Fine. Justin Wager (illustratore).
Editore: Culinary Arts Institute, New York, New York, 1981
ISBN 10: 0832606251 ISBN 13: 9780832606250
Da: cookbookjj, Pasadena, CA, U.S.A.
Hardcover. Condizione: Very Good. Condizione sovraccoperta: very good. 0832606251 VERY GOOD very good dj.
Editore: New York Grosset & Dunlap, and Culinary Arts Institute, 1974
Da: Ocean Tango Books, Palm Springs, CA, U.S.A.
Hardcover. Condizione: Very Good. A reprint edition, with original acetate and rare special gift blue wrap around band A very nice copy of this classic cookbook. Decorated white cover is bright new.
Editore: New revised deluxe edition, published by Culinary Arts Institute, Chicago and Grosset and Dunlap, New York, 1965., 1965
Good to very good condition. Name and year on front free endpaper. Spine cloth is lightly wrinkled. Spine tips and top corners are very lightly bumped. White covers are very lightly soiled in a few places. 974 pages plus a 56 page index. Illustrated.
Editore: Culinary Arts Institute, New York, 1980
ISBN 10: 0832606111 ISBN 13: 9780832606113
Da: June Samaras, STREETSVILLE, ON, Canada
Laminated HC. Condizione: As New. 1st.US Edition. [Adventures in Cooking series] Traditional recipes tested rro today's kitchens.96p. Illus Plates (col)index.
Editore: Culinary Arts Institute, New York, 1984
ISBN 10: 0832608068 ISBN 13: 9780832608063
Da: COOK AND BAKERS BOOKS, PARKSVILLE, VANCOUVER ISLAND, BC, Canada
Hardcover. Condizione: Near Fine. Color Photographs (illustratore). Hard cover pictorial boards without flaw. 8 X 11" 77 pages. A fine collection of tested recipes by such outstanding cooks as Michael Field, James Beard and Craig Claiborne. Previously published in 1969 in a different format, these are the chicken recipes from the wonderful Time-Life 'Foods of the World' series, re-published by the Culinary Arts Institute for their Illustrated Library of Cooking series.
Editore: Culinary Arts Institute, New York, 1984
ISBN 10: 0832608033 ISBN 13: 9780832608032
Da: COOK AND BAKERS BOOKS, PARKSVILLE, VANCOUVER ISLAND, BC, Canada
Hardcover. Condizione: Near Fine. Color Photographs (illustratore). Hard cover, pictorial boards, 9 X11" 79 pages. Previously published by Time Life. This volume contains an outstanding collection of recipes by Michael Field, James Beard, and Allison Williams with easy to follow step-by step instructions to insure perfect results.
Editore: Culinary Arts Institute/Delar Publishing Co,, New York, 1981
ISBN 10: 0832606340 ISBN 13: 9780832606342
Da: COOK AND BAKERS BOOKS, PARKSVILLE, VANCOUVER ISLAND, BC, Canada
Prima edizione
Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. Joseph D'Addetta (illustratore). First Edition. Hard cover with matching dust jacket, small cook's notes in pencil, otherwise without flaw. 7 X9" 255 pages. Published 1981. Lloyd Moxon is a graduate microbiologist and a specialist on yeast biochemistry. He has written this book to show aspiring bakers how to save money on the use of yeast, how to take shortcuts that do not result in inferior bread and how to make bread rise properly instead of sagging. With a very good collection of recipes.
Editore: Culinary Arts Institute; Grosset & Dunlap (distributed by), Chicago, New York, 1948
Da: BIBLIOPE by Calvello Books, Oakland, CA, U.S.A.
Hardcover. Condizione: Very Good. Octavo in yellow cloth with black dots; illus. paste-down and end papers; illus. (some color); 966 p., 23 cm. Very good copy. No dust jacket. Light soil and shelf rubbing to cloth with some fraying at corners especially head and foot of spine; rolled spine though binding is in tact; pages are clean and free of pen and highlights; a charming, well-loved copy.