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Publicado por Royce Publications, 1984
Librería: North Country Books, Milton, VT, Estados Unidos de America
Hardcover. Revised. Thick light blue cloth binding with fading to edges, clean, well bound, covers firmly attached, free of markings, pages show minor foxing/soiling, o/w bright and clean. Dust jacket shows edgwear, not price-clipped ($24.95 price). A very nice copy of this classic, illustrated in color. 884 pp. Ships media mail. VG+ in VG or better dust jacket.
Publicado por Bonanza Books, 1984
Librería: Yesterday's Muse, ABAA, ILAB, IOBA, Webster, NY, Estados Unidos de America
Hard Cover. Condición: Good. Estado de la sobrecubierta: Good. Binding has been repaired. Top edge of jacket previously mended with tape, jacket edges bumped, sticker on front jacket flap. Board edges lightly toned, light stain along bottom edge of page ridge, page ridges lightly foxed. 1984 Hard Cover. 884 pp. He was the "King of Chefs and Chef of Kings," doyen of haute cuisine, one of the founders of London's famed Savoy Hotel, and probably the greatest cook of all time: Auguste Escoffier occupied an unchallenged position in the realm of gastronomy. This collection of incomparable recipes--classic soups, sauces, fish and shellfish, meat, poultry, game, sandwiches, salads, vegetables, sweets, jams, and beverages--reflects a lifetime of skill and experience.