LA CUISINE Secrets of Modern French Cooking
Raymond Oliver
Sold by COOK AND BAKERS BOOKS, PARKSVILLE, VANCOUVER ISLAND, BC, Canada
AbeBooks Seller since August 6, 1999
Used - Hardcover
Condition: Used - Very good
Quantity: 1 available
Add to basketSold by COOK AND BAKERS BOOKS, PARKSVILLE, VANCOUVER ISLAND, BC, Canada
AbeBooks Seller since August 6, 1999
Condition: Used - Very good
Quantity: 1 available
Add to basketDust jacket has edgewear chips, text is very clean and well bound. 7 X 9.5" 894 pages, Weight over 2 kg published 1969. Translated and edited by Nika Hazelton with Jack Van Bibber. This is one of the great cookbooks of our time. Covering every aspect of French cooking from basic foods to wine selection, this volume contains nearly 1,500 of the finest recipes and is essential for everyone who loves fine food. It is virtually a course in haute cuisine cookery by master chef Raymond Oliver, owner of the three-star Grand Vefour in Paris. Over 600 photographs in color and black & white. **Bundle Up & Save On Postage**.
Seller Inventory # 10910
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Thank you for shopping at Cook and Bakers Books. We have enjoyed selling books at AbeBooks.com since August 1999. All orders are processed by Abebooks and shipped world wide by Canada Post. If you would like more information about a book or shipping please contact us at cookbook@intergate.ca We are always happy to help.
Valerie Bradshaw
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British Columbia, Canada
cookbook@intergate.ca
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