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Hows and Whys of French Cooking

Alma Lach

10 ratings by Goodreads
ISBN 10: 0226467406 / ISBN 13: 9780226467405
Published by University of Chicago Oress, 1974
Used Condition: Near Fine Hardcover
From San Rafael Books (Pasadena, CA, U.S.A.)

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About this Item

A Complete step-by-step guide to the Art of Ffench Cooking. Lach was for many years Food Editor for the Chicago Sun-Times. This work is a revised and expanded version book Cooking a la Cordon bleu. Near Fine ,in Near Fine D. J. All Marker Ribbons intact unfrayed. Size: 4vo. Bookseller Inventory # 3159

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Bibliographic Details

Title: Hows and Whys of French Cooking

Publisher: University of Chicago Oress

Publication Date: 1974

Binding: Hardcover

Book Condition:Near Fine

Dust Jacket Condition: Dust Jacket Included

Edition: 1st Edition

About this title


Hardcover: 655 pages Publisher: University of Chicago Press; Revised edition edition (November 1974) Language: English ISBN-10: 0226467406 ISBN-13: 978-0226467405 Product Dimensions: 9.9 x 7.2 x 1.8 inches

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