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Condizione: Good. Boards have some minor wear. Content has light toning, pen mark title page, 884pp. No DJ.
Hardcover. Revised. Thick light blue cloth binding with fading to edges, clean, well bound, covers firmly attached, free of markings, pages show minor foxing/soiling, o/w bright and clean. Dust jacket shows edgwear, not price-clipped ($24.95 price). A very nice copy of this classic, illustrated in color. 884 pp. Ships media mail. VG+ in VG or better dust jacket.
Editore: Bonanza Books, 1984
Da: Yesterday's Muse, ABAA, ILAB, IOBA, Webster, NY, U.S.A.
Hard Cover. Condizione: Good. Condizione sovraccoperta: Good. Binding has been repaired. Top edge of jacket previously mended with tape, jacket edges bumped, sticker on front jacket flap. Board edges lightly toned, light stain along bottom edge of page ridge, page ridges lightly foxed. 1984 Hard Cover. 884 pp. He was the "King of Chefs and Chef of Kings," doyen of haute cuisine, one of the founders of London's famed Savoy Hotel, and probably the greatest cook of all time: Auguste Escoffier occupied an unchallenged position in the realm of gastronomy. This collection of incomparable recipes--classic soups, sauces, fish and shellfish, meat, poultry, game, sandwiches, salads, vegetables, sweets, jams, and beverages--reflects a lifetime of skill and experience.
Editore: Bonanza Books, New York, 1984
ISBN 10: 0600324427ISBN 13: 9780600324423
Da: Crossroad Books, Eau Claire, WI, U.S.A.
Libro
Hardcover. Condizione: Good+. Condizione sovraccoperta: Good+. Revised Edition. Hardcover with dust jacket. No price on DJ. Revised Edition. Edges of boards are a little sunned. Splotches on the page edges. First few pages have a stain along the top edge. DJ has light edge-wear, with tiny chips and closed tears as well as light bumping. Light surface soiling to DJ. The DJ spine is a little sunned. Protected in a brodart. ; 24A; 884 pages.
Editore: Paul Hamlyn: London, 1966
ISBN 10: 0600024504ISBN 13: 9780600024507
Da: cookbookjj, Pasadena, CA, U.S.A.
Libro
Hardcover. Condizione: Very Good. Condizione sovraccoperta: good. 2nd impression. VERY GOOD edgeworn dj.
Editore: Hamlyn 1965, 1965
Da: Hard to Find Books NZ (Internet) Ltd., Dunedin, OTAGO, Nuova Zelanda
Membro dell'associazione: IOBA
super octavo hardcover (VG) in d/w (VG-) ; all our specials have minimal description to keep listing them viable. They are at least reading copies, complete and in reasonable condition, but usually secondhand; frequently they are superior examples. Ordering more than one book will reduce your overall postage costs.
Editore: Cassell & Co Ltd, London, 1960
Da: The Print Room, Lilley nr Luton, Regno Unito
Libro Prima edizione
Hardcover. Condizione: Very Good. Condizione sovraccoperta: Very Good. Jacket by B. S. Biro (illustratore). 1st Edition. First UK edition, first impression. Some edge wear, chipping and small loss to top and bottom of jacket and spine, corners slightly rubbed, creasing and a 3" three cornered tear to back jacket, spine browned, some overall browning and time staining. Not price clipped (36/-), no inscriptions, internally clean tight and square, overall a vg++ copy. 317pp. Joseph Donon (1888-1982 ), was a French chef and pupil of Auguste Escoffier. In 1907 he was employed at the Carlton Club in London, and in 1912-14 he moved to the USA and became the head chef of the steel magnate Henry Clay Frick. After the war he was employed by the Vanderbilt family. He was also the founder of the 'Museum of Culinary Art', at the birthplace of Escoffier at Villeneuve Loubet at Provence. Quite a scarce cookbook.
Editore: Cassell london, 1960
Da: Deightons, Bournemouth, Regno Unito
Prima edizione
1st edition. 8vo. xvii, 317pp. Light blue cloth with gilt lettering on spine. Picture decorated dw of French cuisine emblems, price clipped. Slight browning of eps due to offsetting from dw. Few slight fox marks on dw. Bright attractive copy. F/F-.