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- PublisherJonathan Cape
- Publication date1979
- ISBN 10 0224016059
- ISBN 13 9780224016056
- BindingHardcover
- Rating
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Basic French Cooking
Published by
Jonathan Cape Ltd
(1979)
ISBN 10: 0224016059
ISBN 13: 9780224016056
Used
Hardcover
Quantity: 1
Seller:
Rating
Book Description Condition: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. Dust jacket in fair condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,700grams, ISBN:0224016059. Seller Inventory # 8608399
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US$ 12.70
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Basic French Cooking
Published by
Jonathan Cape Ltd
(1979)
ISBN 10: 0224016059
ISBN 13: 9780224016056
Used
Hardcover
Quantity: 1
Seller:
Rating
Book Description Hardcover. Condition: Very Good. 1979. Tight, firm very lightly used copy. Clipped (revised publishers price sticker) jacket has very light wear although a little frayed to one edge of flap. Boards are in very good condition being clean with bright gilt titles to front & spine. The lightly tanned pages have been very gently used so are in very good condition being clean & inscription/annotationcreaase free. Very nice clean solid little used copy. If you have any queries please contact us. We endeavour to send orders as quickly as possible & in most cases are sent by first available post 6 days a week. Seller Inventory # L87-60E-9ZF
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US$ 38.44
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Basic French Cooking
Published by
Jonathan Cape
(1979)
ISBN 10: 0224016059
ISBN 13: 9780224016056
Used
Hardcover
Quantity: 1
Seller:
Rating
Book Description Hardcover. Condition: Good. Dust cover has some yellowing. Pages and page edges yellowed from age but free from marks and folds. Seller Inventory # SRP7C-18
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US$ 65.00
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BASIC FRENCH COOKING
Published by
Jonathan Cape, London
(1979)
ISBN 10: 0224016059
ISBN 13: 9780224016056
Used
Hardcover
First Edition
Quantity: 1
Seller:
Rating
Book Description Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. 1st Edition. Price clipped dust jacket has very small damage top spine corner corner, text is without flaw. \oblong 10 X 7" 222 pages. First Edition from 1979. This is not a recipe book, but a carefully planned course that has taught many men and women to cook. The first half of the book consists of lessons in theory, and the second half contains fifty practical cooking lessons in easy to follow cookstrip form. Each lesson illustrates a technique, a process or a category of dish. Most recipes provide the cook with dozens - in some cases hundreds of variations. Seller Inventory # 11030
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US$ 47.00
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Basic French Cooking
Published by
Jonathan Cape, London
(1979)
ISBN 10: 0224016059
ISBN 13: 9780224016056
Used
Hardcover
Quantity: 1
Seller:
Rating
Book Description Hardcover. Condition: Fine. First edition thus, revised and enlarged from the author's *Ou est le Garlic*. Fine in fine dustwrapper that has been price-clipped, with a publisher's price sticker added. Seller Inventory # 63757
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US$ 85.00
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Basic French Cooking
Published by
Jonathan Cape
(1979)
ISBN 10: 0224016059
ISBN 13: 9780224016056
Used
Hardcover
Quantity: 1
Seller:
Rating
Book Description Condition: Good. Good condition. This is the average used book, that has all pages or leaves present, but may include writing. Book may be ex-library with stamps and stickers. Seller Inventory # 353-0224016059-gdd
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US$ 253.99
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Basic French Cooking
Published by
Jonathan Cape, London
(1979)
ISBN 10: 0224016059
ISBN 13: 9780224016056
Used
Hardcover
First Edition
Signed
Quantity: 1
Seller:
Rating
Book Description Hardcover. Condition: Very Good. Dust Jacket Condition: Near Fine. First Edition Thus. Inscribed by Deighton on the title page. Very Good in a Near Fine jacket, unclipped (£4.95), lightly soiled throughout, foxed at the flaps. Green buckram, lightly rubbed at the bottom edge, with gilt lettering on the spine and front board. Square, slightly shaken, bound with some reading wear, stains at the edges, clean internally. A revised version of "Ou est le garlic?" in which Deighton as "selected, analyzed and presented the finest recipes available--and has explained them not only in the siplest possibe way, but so that they may be seen within the entire context of French cooking.". Seller Inventory # 5802
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US$ 250.00
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