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9780226467405 - Hows and Whys of French Cooking di Lach, Alma (23 risultati)
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Hows and Whys of French Cooking. With a chapter on wine by George Rezek and a foreword by Andre Simon.
Lingua: Inglese
Editore: University of Chicago Press, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Da: Half Price Books Inc., Dallas, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Hows and Whys of French Cooking. With a chapter on wine by George Rezek and a foreword by Andre Simon.
Lingua: Inglese
Editore: University of Chicago Press, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Hows and Whys of French Cooking
Lingua: Inglese
Editore: University of Chicago Press, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Hardcover. Condizione: Good. Open Books is a nonprofit social venture that provides literacy experiences for thousands of readers each year through inspiring programs and creative capitalization of books.
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Hows and whys of French cooking
Lingua: Inglese
Editore: University of Chicago Press, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Da: Books From California, Simi Valley, CA, U.S.A.
Valutazione del venditore 4 su 5 stelle
Hardcover. Condizione: Good.
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Hows and Whys of French Cooking
Lingua: Inglese
Editore: University of Chicago Press, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Da: Better World Books, Mishawaka, IN, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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Hows and Whys of French Cooking. With a chapter on wine by George Rezek and a foreword by Andre Simon.
Lingua: Inglese
Editore: University of Chicago Press, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Da: Goodwill of Silicon Valley, SAN JOSE, CA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: acceptable. Supports Goodwill of Silicon Valley job training programs. The cover and pages are in Acceptable condition! Any other included accessories are also in Acceptable condition showing use. Use can include some highlighting and writing, page and cover creases as well as other types visible wear such as cover tears discoloration, staining, marks, scuffs, etc. All pages intact.
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Hows and Whys of French Cooking. With a chapter on wine by George Rezek and a foreword by Andre Simon.
Lingua: Inglese
Editore: University of Chicago Press, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Da: Isle of Books, Bozeman, MT, U.S.A.
Valutazione del venditore 4 su 5 stelle
Hardcover. Condizione: Good. Condizione sovraccoperta: Fair.
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A 70s Vintage Book The Hows and Whys of FRENCH COOKING
Lingua: Inglese
Editore: The University of Chicago Press, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Da: College Textbook, Tulsa, OK, U.S.A.
Valutazione del venditore 1 su 5 stelle
Condizione: Good. Discover a cornerstone of culinary education with Alma Lach's 1974 classic, 'Hows and Whys of French Cooking,' published by the prestigious University of Chicago Press. This is not a community fundraiser but a professionally authored volume that brought the intricacies of French cuisine to American home cooks during the 1970s. Penned by a noted Chicago-based food authority, this book is a fantastic find for collectors of influential culinary works. Its academic press origins signal a work of serious culinary scholarship intended for the dedicated home chef.
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Hows and Whys of French Cooking
Lingua: Inglese
Editore: University of Chicago Press, Chicago, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Da: Archer's Used and Rare Books, Kent, OH, U.S.A.
Valutazione del venditore 5 su 5 stelle
Prima edizione
Hardcover (Original Cloth). Condizione: Very Good. Condizione sovraccoperta: Good. 1st Edition. Dust Jacket chipped, sticker ghost. Dust Jacket price-clipped. Quantity Available: 1. Category: Cooking, Wine & Dining; France; ISBN: 0226467406. ISBN/EAN: 9780226467405. Pictures of this item not already displayed here available upon request. Inventory No: 24408.
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Hows and Whys of French Cooking. With a chapter on wine by George Rezek and a foreword by Andre Simon.
Lingua: Inglese
Editore: University of Chicago Press, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Da: Book Stall of Rockford, Inc., Rockford, IL, U.S.A.
Membro dell'associazione: MWABA
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Fine. Condizione sovraccoperta: Very Good. Over-sized hardbound (quarto). Fine condition. No wear to the binding. No slope, no twist from reading or improper shelving. No bumped corners. No broken hinges. Pages are tight and clean with no marks. No name of previous owner. No musty odor. No tobacco odor. No water stains. No soiling. The dust jacket priced at $12.50 (not clipped) shows light edge wear, some age-toning to the mostly white dust jacket, no sun fading.
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Hows And Whys Of French Cooking
Da: Jonathan Grobe Books, Deep River, IA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Good. Condizione sovraccoperta: No Dust Jacket. Stains on edge of book (from cooking? ) , Some cover wear. ; 635 pages.
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Hows and Whys of French Cooking,
Lingua: Inglese
Editore: University of Chicago Press, Chicago, 1974., 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Da: Virginia Martin, aka bookwitch, Concord, CA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Very Good. Condizione sovraccoperta: Good. Small quarto, hardcover, near fine in lightly edgeworn white pictorial dj. Here is the complete, step-by-step guide to the art of French cooking from the elegant Paris table to the hearty regional foods. Names in French & English. Easy recipe for Creme Fraiche-never be without it. Also brown coloring for gravies. Alma Lach has retained her straightforward approach to the elegant cuisine of Paris and added an entirely new section covering the hearty regional foods of the French provinces. Map endpapers showing provinces. 635 pp. including index. Three silk bookmarks. Book.
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Hows and Whys of French Cooking. With a chapter on wine by George Rezek and a foreword by Andre Simon.
Lingua: Inglese
Editore: University of Chicago Press, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Hardcover. Condizione: Near Fine. Condizione sovraccoperta: Very Good. 2nd Edition. Binding tight. Text block clean. No writing or markings. Some shelf wear and soiling to dust jacket which is in a protective mylar cover. Satisfaction guaranteed. Ships in 24 hours with tracking. Selling quality books since 1991. Photo is actual book.
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Hows and Whys of French Cooking
Lingua: Inglese
Editore: University of Chicago Oress, Chicago& London, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Da: San Rafael Books, Pasadena, CA, U.S.A.
Valutazione del venditore 2 su 5 stelle
Cloth. Condizione: Near Fine. Condizione sovraccoperta: Near Fine. 1st.edition Thus. A Complete step-by-step guide to the Art of Ffench Cooking. Lach was for many years Food Editor for the Chicago Sun-Times. This work is a revised and expanded version book Cooking a la Cordon bleu. Near Fine ,in Near Fine D. J. All Marker Ribbons intact unfrayed. Size: 4vo.
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Hows and Whys of French Cooking
Lingua: Inglese
Editore: University of Chicago Press, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Da: JW Barker Books & Antiques, Natchez, MS, U.S.A.
Membro dell'associazione: IOBA
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Very Good in Very Good DJ. First thus, near fine, oversized hardcover with red, white and blue ribbon markers shows a touch of soil and wear at page egdes, else tight and clean, in very good price-clipped jacket that shows mild soiling and a good sized closed tear at bottom spine edge of rear panel with scotch tape reinforcement applied at both sides of same. 635 pages with illustrations and end paper maps. Soluid copy of this classic and highly regarded work that reprints in revised and expanded fashion "Cooking a la Cordon Bleu".
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Hows and Whys of French Cooking. With a chapter on wine by George Rezek and a foreword by Andre Simon.
Lingua: Inglese
Editore: University of Chicago Press, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Da: ThriftBooksVintage, Tukwila, WA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Good. Condizione sovraccoperta: Fair. Dust jacket in acceptable condition. Revised edition. Shelf and handling wear to cover and binding, with general signs of previous use. CLEAN CONTENT PAGES. New protective mylar applied to dust jacket before shipping. Secure packaging for safe delivery.
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Hows and whys of French cooking
Lingua: Inglese
Editore: University of Chicago Press, Chicago, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Hardcover. Condizione: Very Good. Condizione sovraccoperta: very good. 0226467406 VERY GOOD foxed along top edge of pages, inscribed by author very good dj.
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Hows and Whys of French Cooking (A Revised and Expanded Edition of Cooking a la Cordon Bleu)
Lingua: Inglese
Editore: The University of Chicago Press, Chicago, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Da: Fahrenheit's Books, Denver, CO, U.S.A.
Membro dell'associazione: RMABA
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Near Very Good. Condizione sovraccoperta: Near Very Good. Hardcover, has a skew to the binding, bumps to the spine ends and rear cover corners, creasing to the fore corners of some pages, and significant foxing to the edges of the text block. Overall, this is a solid, Near Very Good copy in a like dust jacket, which has bumps with creasing to the spine ends and corners, wear with short tears to the edges, rubbing with some smudges and smalls stains across the exterior, and a tiny tear over the rear gutter. The jacket is wrapped in Mylar.
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Hows and Whys of French Cooking
Lingua: Inglese
Editore: University of Chicago Press, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Da: Fleur Fine Books, Port Neches, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
HARDCOVER. Condizione: Used; Very Good. Used; Very Good. 47-B-23 The University of Chicago Press1974 Hardcover. Text is clean and unmarked. Jacket has light wear around edges. Book Condition; Very Good Jacket Condition; Good . 1974. HARDCOVER.
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Hows and whys of French cooking
Lingua: Inglese
Editore: University of Chicago Press, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Da: Wonder Book, Frederick, MD, U.S.A.
Membro dell'associazione: ABAA ILAB
Valutazione del venditore 5 su 5 stelle
Condizione: Very Good. Very Good condition. Good dust jacket. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.
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Hows and whys of French cooking
Lingua: Inglese
Editore: University of Chicago Press, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Da: Wonder Book, Frederick, MD, U.S.A.
Membro dell'associazione: ABAA ILAB
Valutazione del venditore 5 su 5 stelle
Condizione: Good. Good condition. Good dust jacket. Revised edition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.
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Hows and whys of French cooking
Lingua: Inglese
Editore: University of Chicago Press, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Da: Wonder Book, Frederick, MD, U.S.A.
Membro dell'associazione: ABAA ILAB
Valutazione del venditore 5 su 5 stelle
Prima edizione
Condizione: Very Good. First edition copy. . Very Good dust jacket. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.
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Hows and Whys of French Cooking (signed first edition)
Lingua: Inglese
Editore: University of Chicago Press, 1974
ISBN 10: 0226467406 ISBN 13: 9780226467405
Da: Nightshade Booksellers, IOBA member, Atlanta, GA, U.S.A.
Membro dell'associazione: IOBA
Valutazione del venditore 5 su 5 stelle
Prima edizione Copia autografata
Hardcover. Condizione: Fine. Condizione sovraccoperta: Near Fine. 1st Edition. First edition, signed by author on half title page. A fine copy in a near fine DJ, now protected in removable archival mylar. See my photos of the book you will receive, not stock photos. More available upon request. This book is in my possession and will be packed in bubble wrap and shipped in a cardboard box. USPS tracking provided. #D4. Signed by Author(s).
