Octavo, hardcover, good in fair yellow pictorial dj. Book Club edition. Small light stain on bottom edge of endpaper else no markings. 465pp. The dean of American cooking gives us the fundamentals that he taught--the hows, whys, the techniques, the basics as well as the subtle nuances of good cooking. 300 recipes and variations.

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Detalles bibliogr�ficos

T�tulo: James Beard's Theory & Practice of Good Cooking
Editor: Alfred A. Knopf, New York, 1977.
Fecha de publicaci�n: 1977
Encuadernaci�n: Hardcover
Ilustrador: Karl Stuecklen
Estado: Good
Estado de la sobrecubierta: Fair
Tipo de libro: Book

Descripci�n de la librer�a

I have a large inventory of children's books, cookbooks, collectibles, classics, first editions, signed books, history, biographies, science, textbooks, and more. Each book to me is a "precious jewel" and I try and describe it, giving you a good understanding of its content, and also its condition. One example, I have a John Muir book where he has written in the margins all through it to correct mistakes made by the publisher. (this was confirmed by John Muir historic site for me) I have over 50,000 books and some are quite rare from 1800's to 2020's. I've been collecting books for over 50 years and now am a spry 80 and going strong. I try and get books out same day as order comes in and love it when someone writes that they's been looking for a book for years and finally found it with me!

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Virginia Martin, aka bookwitch
CA, U.S.A.

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Primer art�culo	EUR 30.13	EUR 38.73

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