Barnard Capel (3 results)

Condition: Good. 1965. First Edition. 149 pages. Black pictorial dust jacket over red cloth. Pages are lightly tanned at the edges, with light foxing. Binding has remained firm. Occasional thumb marks to pages edges. Inscription to front endpaper. Boards have slight shelf wear with bumping to corners. Spine ends are a little crushed with light tanning. Slight forward lean to text block. Boards are slightly bowed. The unclipped dust jacket has moderate edge wear, tears and chips to edges and spine ends. Light tanning to spine and edges.

Hardcover. Condition: Very Good. Dust Jacket Condition: Good+. Hardcover. 8vo. Published for 'Caterer and Hotelkeeper' by Iliffe Books, London, UK. 1965. 149 pgs. First Edition/First Printing. DJ has light shelf-wear present to the DJ extremities. Bound in cloth boards with titles present to the spine. Boards have light shelf-wear present to the extremities. Missing the FFEP. No ownership marks present. Text is clean and free of marks. Binding tight and solid. Flambé is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means "flamed" in French. Flambéing is often associated with the tableside presentation of certain liqueur-drenched dishes set aflame, such as Bananas Foster or Cherries Jubilee when the alcohol is ignited and results in a flare of blue-tinged flame. However, flambéing is also a step in the making coq au vin, and other dishes and sauces, using spirits before they are brought to the table. By partially burning off the volatile alcohol, flambéing reduces the alcoholic content of the dish while keeping the flavors of the liquor. EB; 8vo 8" - 9" tall.

Hardback. Condition: Very Good. Black and White illustrations. Very Good- in Very Good Dust Jacket. DJ protected by high-grade removable clear cover.