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Published by FLAMMARION, 1992
ISBN 10: 2082000397ISBN 13: 9782082000390
Seller: Better World Books, Mishawaka, IN, U.S.A.
Book
Condition: Good. Used book that is in clean, average condition without any missing pages.
Published by FLAMMARION, 1992
ISBN 10: 2082000397ISBN 13: 9782082000390
Seller: Irish Booksellers, Portland, ME, U.S.A.
Book
Condition: Good. SHIPS FROM USA. Used books have different signs of use and do not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps. Dust Jackets are not guaranteed and when still present, they will have various degrees of tear and damage. All images are Stock Photos, not of the actual item. book.
Hardcover. 503 pages. 23 x 16.5 cm. With over 1000 recipes Bocuse revised his classic recipes according to the new principles of French cuisine - simpler, lighter cuisine, which strives to preserve its original flavor of the food. Text in French. Interior clean, boards rubbed at edges. Color illustrated boards. Very good.
Published by Flammarion
Seller: Librairie Alpha, Romans-sur-Isère, France
1987, cartonnage éditeur, 502pp avec des photographies hors texte; très bon état.
Published by Flammarion, 1980
Seller: Librairie Lire et Chiner, Colmar, ALSAC, France
Condition: TBE. Paris, cartonnage de l'éditeur; in-8, 503 pp.
Published by FLAMMARION, 1992
ISBN 10: 2082000397ISBN 13: 9782082000390
Seller: GF Books, Inc., Hawthorne, CA, U.S.A.
Book
Condition: Good. Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting.
Published by FLAMMARION, 1992
ISBN 10: 2082000397ISBN 13: 9782082000390
Book First Edition Signed
Condition: Fair. Signed Copy First edition copy. . Book Very Good. No dust jacket. Inscribed by author on half title. French. (books in French) NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.
Couverture rigide. Condition: bon. RO20222754: 1976. In-4. Relié toilé. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 503 pages augmentées de nombreuses photos en couleurs hors texte. Une feuille collée sur le premier plat. . . . Classification Dewey : 641.5-Cuisine, art culinaire.
Published by Flammarion, Paris, 1976
ISBN 10: 2082000397ISBN 13: 9782082000390
Seller: BBB-Internetbuchantiquariat, Bremen, Germany
Book
gebundene Ausgabe, Leinen. Condition: Sehr gut. 501 p. : illustrations en noir et en couL: 28 cm Zustand: gut bis sehr gut; Einband etwas fleckig, innen sehr guter Zustand v10731 9782082000390 Wenn das Buch einen Schutzumschlag hat, ist das ausdrücklich erwähnt. Rechnung mit ausgewiesener Mwst. Sprache: Deutsch Gewicht in Gramm: 2100.
Published by FLAMMARION, 1992
ISBN 10: 2082000397ISBN 13: 9782082000390
Seller: Au bon livre, La Barre en Ouche, France
Book
Condition: very good. Flammarion, 1976. Reliure simili cuir avec illustrations mosaïquées légèrement frottée aux coins. Envoi rapide et soigné.
Published by fammarion, francia, 1976
Seller: Libros de papel, Madrid, Spain
Book
Encuadernación de tapa dura. Condition: Bien. Dust Jacket Condition: Bien. buen estado,503 pag,tabla alfabetica de las innumerables recetas del gran maestro de la cocina francesa,tela edt con sobrec,numerosas ilustraciones color.
Condition: 4. PAPIER DECHIRE SUR LA CHARNIERE/TACHES SUR LA TRANCHE/SANS JAQUETTE/INTERIEUR BON/Vendeur Pro - Livraison Suivi 48H (sans frais)* - État Article : / Satisfait ou Intégralement Remboursé ! (inclus TOUS les Frais d'achats: Port Compris ! / *(sans frais): FRANCE MÉTROPOLITAINE SEULEMENT ! ou si non-éligible après contrôle produit, envoi de mail (ex: poids > 3kg) ACHAT TONY/B183E.
Published by FLAMMARION, 1992
ISBN 10: 2082000397ISBN 13: 9782082000390
Seller: GoldenWavesOfBooks, Fayetteville, TX, U.S.A.
Book
Hardcover. Condition: new. New. Fast Shipping and good customer service.
Published by FLAMMARION, 1992
ISBN 10: 2082000397ISBN 13: 9782082000390
Seller: Wizard Books, Long Beach, CA, U.S.A.
Book
Hardcover. Condition: new. New.
Published by FLAMMARION, 1992
ISBN 10: 2082000397ISBN 13: 9782082000390
Seller: GoldenDragon, Houston, TX, U.S.A.
Book
Hardcover. Condition: new. Buy for Great customer experience.
Published by FLAMMARION, 1992
ISBN 10: 2082000397ISBN 13: 9782082000390
Seller: GoldBooks, Denver, CO, U.S.A.
Book
Hardcover. Condition: new. New Copy. Customer Service Guaranteed.
Published by Flammarion, Paris, 1976
Seller: Raptis Rare Books, Palm Beach, FL, U.S.A.
First Edition Signed
First edition of Bocuse's classic work on French cuisine. Quarto, original cloth, pictorial endpapers, illustrated. Association copy, warmly inscribed by the author on the half title page, "A Mon Ami Jean Vergnes ambassadeur de las cuisine Francoise aux U.S.A. Paul Bocuse N.Y. 1977." The recipient, Jean Vergnes, was a classically trained and highly acclaimed French chef, best-known as the co-founder of the famed Manhattan eatery Le Cirque, which opened in 1974. Vergnes had a major influence on American restaurant culture for more than four decades. He began his career working as a chef at various top restaurants in Paris during World War II, with a brief stop in Bermuda before moving to the United States in 1950. Classically trained in the French tradition, he was soon working in the kitchen of the Waldorf-Astoria, then as the youngest executive chef of the legendary Colony Restaurant, and finally as co-founder of Le Cirque, one of the most dazzling culinary jewels of New York since its opening in 1974. From 1986 to 1992, Daniel Boulud was executive chef of Le Cirque and in 1995, it was awarded the James Beard Foundation Award for Outstanding Restaurant. Very good in a very good dust jacket. From the library of Jean Vergnes with his tabs containing annotations in his hand inserted throughout. At the height of his career in the 1970s, Bocuse was at the forefront of Cuisine Nouvelle, a movement focusing on fresher ingredients and lighter fare, presented without pretension but with elegance, nonetheless. Bocuseâ s appreciation for produce procured daily from the market was evident in this bookâ s original French title, La Cuisine du Marchà â "market cuisineâ "published by Flammarion in 1976. Paul Bocuseâ s French Cooking debuted the following year in English and quickly became a highly prized resource. The book is dense with recipes, covering everything from ortolans baked in apples and finished with applejack and veal stock to Escoffierâ s recipe for truffles basted with champagne brandy, wrapped in pork fat and cooked under burning embers. With sections on sauces, eggs, all varieties of fish and meat, vegetables, and impressive dessert coverage, Bocuse does a great service in educating the next generation of chefs.