Madame Jehane Benoit (11 results)

Spiral-bound Card Covers. Condition: Near Fine. First Edition, First Printing. The book is near fine with slight edge wear.

Hardcover. Condition: Near Fine. Dust Jacket Condition: Near Fine. 4th Printing. **Bundle Up & Save On Postage** Dust jacket has very light shelfwear, text is without flaw. 6 X 9" 300 pages (1975). Known around the world for her delicious French-style country cooking, Madame Benoit presents a complete range of techniques and recipes that will help you get the most out of your microwave oven and raise everyday meals to great culinary experiences.…

Hardcover. Condition: Near Fine. Dust Jacket Condition: Fair. *"Bundle Up and Save On Postage** Brown hard cover text has very slight wear on bottom edge, pages are without flaw; dust jacket is quite worn with repairs and piece missing from back bottom edge, sun faded spine strip 9.25 X 11.25" 125 pages, copyright 1976. This book was a labor of love for Mme. Benoit. It contains her own very favorite recipes, the ones she used most in her busy rounds of entertaining, the ones she chose for her own guests. Offering an inside look at the menus, recipes and cooking secrets that reflect Madame Benoit's belief: "Make it Simple.".…

Hardcover. Condition: Near Fine. Dust Jacket Condition: Very Good. First Edition. **Bundle Up & Save On Postage** Dust jacket has edgewear, text is without flaw. 6 X 9" 274 pages. From 1980. Collected on her travels and from her friends, Madame Benoit, first lady of Canadian cooking, has assembled her favorite recipes from the four corners of the globe. Divided into chapters according to country of origin with recipes listed according to course sequence. Colour Photographs (illustrator).…

Hardcover. Condition: Very Good. No Jacket. Clean sound copy. Unmarked text. Handsome green textured boards. Secure boxed packaging! i5. Book.

Hardcover. Condition: Near Fine. *"Bundle Up and Save On Postage** 12 Volume Set - Each volume measures 8.5 X 11.25" 96 pages + 7 blank pages for notes. Total 1,1150 printed pages + 84 blank note pages. Total Weight 7 Kgs. Shipping will be at cost. Vol 1 has small cook's note p82, small food spot p85, blank page has two small notes; Vol 3 has darkened along the spine strip; Vol 7 is lightly soiled on front cover, otherwise very clean and well bound, without flaw. Apart from a collection of 6,000 exceptional recipes, this Library of Canadian Cooking explains the basics of food and food preparation delivering the kind of home cooking that gives you the reputation of being a fascinating cook and hostess. Madame Benoit's goal was to create the desire to develop your own style of cuisine with that certain touch that depends much on one's culture and personality. Volume 12 contains: Questions & Answers; Bride's Kitchen and Dining-Room Trousseau; Dictionary of Cooking Terms and a professional Index.…

Hardcover. Condition: Fine. No Jacket. As new copy in cellophane wrap. Handsome green textured boards. Secure boxed packaging! i5. Book.

Couverture rigide. Condition: Satisfaisant. COUVERTURE USEE . REPAREE INTERIEUREMENT . BON EXEMPLAIRE . attention :LIVRE EPAIS ET LOURD (+ de 3 kg ).

hardcover. Condition: new.

Hardcover. Condition: Very Good. Edition Deluxe. pp. 1152. Thick, heavy 4to., measuring 11.5" x 9" x 3". Pictorial boards with orange, white, and green floral-patterned illustrations and lettering to spine and front board. Replete with many hundreds of black and white and colour photographs, illustrations and photographic reproductions. Includes a rich variety of ethnic and regional dishes. Recipes include: Flemish Asparagus, French Brioches, French Chestnut Mousse, French Crepes, French-Style Beets, Frog Legs Provencale, Vaudoise Cheese Puffs, Shandy Gaff, Acadian Stew, Alsatian Eggs, Andalusian Mayonaisse, Normandy Apples, Quebec Apple Dessert, Aurore Sauce, Shabu Shabu, Pot-au-Feu, Crackerjack, English Golden Buck, Piedmont Fondue, Choron Sauce, Quebec Cipaille, Brandade of Cod, Floating Islands a la Francaise, Snipe Pie, Lac Saint Jean Tourtiere, Turkish Burek, Indian Mousse, Irish Boxty, Irish Burgers, Quebec Jam Dumplings, Lac Saint Jean Gourganes, Lac Saint Jean Bread Pudding, Devil Sauce, Sauce Robert, Moussel et al. Light wear to the extremities, some spotting to foredge, shaken, front board has loosened somewhat (binding remains sound). Contents remian otherwise, clean and unmarked. Overall, very good. From the preface to the English edition: "For almost 30 years Madame Jehane Benoit has been championing the cause of "la cuisine" in Canada. She is a graduate in food chemistry from the Sorbonne in Paris, but her real interest in food is emotional and imaginative. She needs no introduction to French Canadians. In Quebec, there is no chef better known. There is at least one of her 18 French cookbooks in most Quebec kitchens. More than 8000 have attended her Montreal cooking school.". …

Hardcover. Condition: Near Fine. Edition Deluxe. pp. 1152. Thick, heavy 4to., measuring 11.5" x 9" x 3". Pictorial boards with orange, white, and green floral-patterned illustrations and lettering to spine and front board. Replete with many hundreds of black and white and colour photographs, illustrations and photographic reproductions. Includes a rich variety of ethnic and regional dishes. Recipes include: Flemish Asparagus, French Brioches, French Chestnut Mousse, French Crepes, French-Style Beets, Frog Legs Provencale, Vaudoise Cheese Puffs, Shandy Gaff, Acadian Stew, Alsatian Eggs, Andalusian Mayonaisse, Normandy Apples, Quebec Apple Dessert, Aurore Sauce, Shabu Shabu, Pot-au-Feu, Crackerjack, English Golden Buck, Piedmont Fondue, Choron Sauce, Quebec Cipaille, Brandade of Cod, Floating Islands a la Francaise, Snipe Pie, Lac Saint Jean Tourtiere, Turkish Burek, Indian Mousse, Irish Boxty, Irish Burgers, Quebec Jam Dumplings, Lac Saint Jean Gourganes, Lac Saint Jean Bread Pudding, Devil Sauce, Sauce Robert, Moussel et al. Very faint crease to the spine otherwise, an exceptional copy of the original French-language edition. Neat ink name to the ffep else, contents equally without blemish. Near fine. From the preface to the English-language edition: "For almost 30 years Madame Jehane Benoit has been championing the cause of "la cuisine" in Canada. She is a graduate in food chemistry from the Sorbonne in Paris, but her real interest in food is emotional and imaginative. She needs no introduction to French Canadians. In Quebec, there is no chef better known. There is at least one of her 18 French cookbooks in most Quebec kitchens. More than 8000 have attended her Montreal cooking school.". …