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Published by Farrar Straus
Used Condition: Fine Hardcover
From Crawford Doyle Booksellers (New York, NY, U.S.A.)

AbeBooks Seller Since April 18, 2001

Quantity Available: 1

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About this Item

New York: Farrar Straus, 1979. A fine copy in a near-fine price-clipped dustwrapper. There is some light creasing evident at the spine ends, else fine. This collection of McPhee's writings includes the famed (or infamous) story, "Brigade de Cuisine," in which the author lauds a New Jersey chef named Otto for preparing gourmet meals in an unnamed restaurant in the Garden State, a judgement the New York food establishment was unwilling to accept. They proceeded to do a hatchet job on both McPhee and Otto for daring to challenge the supremacy of New York's restaurants. This is a highly entertaining tale of the food world which might persuade you to steer clear, except perhaps for the food. Another interesting article appears on farmers' markets, which captures the imagination. Bookseller Inventory # 4836

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Bibliographic Details


Publisher: Farrar Straus

Binding: Hardcover

Book Condition:Fine

Dust Jacket Condition: Near Fine

Store Description

Crawford Doyle Booksellers is located in a private library, open to the public by appointment. It is located near the Metropolitan Museum in Manhattan. Crawford Doyle specializes in antiquarian British and American modern fiction, whether still in print or out-of-print. Searches are conducted and a large inventory of literary first-editions is also available. The library is open by appointment most days (212 289 2345.

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Books can be returned within ten days for any reason. Visa/Master Card is our preferred credit card for receiving payment although other major credit cards are accepted and so is PayPal at Shipping is by UPS or Priority Mail, usually with a charge of $7.50,for normal shipments. Sales tax will be charged on books shipping within New York State. Individual rates will be quoted for unusually-heavy shipments. Shipments overseas (up to 2 pounds) will be charged about $20 (depen...

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