Isbn: 9780026217507 - the enlightened cuisine: a master chef's step-by-step guide to contemporary french cooking (17 resultados)

Paperback. Condición: Very Good.

Condición: Good. Shows moderate signs of wear and previous use. Can include notes/highlighting. A portion of your purchase benefits nonprofits! - Note: Edition & format may differ from what is shown in stock photo & item details. May not include supplementary material (toys, access code, dvds, etc).

Hardcover. Condición: Very Good. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Paperback. Condición: Very Good.

Condición: Good. Good condition. Good dust jacket. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Condición: Good. First Edition. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. …

Condición: Good. First Edition. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condición: very good. Very Good Copy. Customer Service Guaranteed.

Hardcover. Condición: Very Good+. Estado de la sobrecubierta: Very Good. First Edition; First Printing. Light rubbing to dustjacket, price tag from previous book store stuck on inside cover. ; 1st edition, 1st printing. Written by one of the original masters of the art of French cuisine, combines the timeless elements of French cooking with the best of contemporary California cookery. Beautiful illustrations. ; Color and Black and white illustrations; 9.20 X 7.60 X 1.20 inches; 398 pages. Illustrated by Jacqueline Mallorca (ilustrador).…

Cloth Hardback. Condición: As New. Estado de la sobrecubierta: Very Good. First Edition. Oversized 398pp including index Author is a the former White House Chef and Owner of San Francisco's Le Trianon Restaurant Twelve complete step-by-step lessons Over 300 recipes Dust jacket is price-clipped, otherwise jacket is AS NEW. …

Hardcover. Condición: Very Good. Estado de la sobrecubierta: Very Good. 1st Edition. The Number Line Indicates A First Printing Of This First Edition. No Chips, Tears Or Writing. Faint Damp Stain To The Lower Edge Of The Jacket.

1985 Verdon, Rene, with Rachel Norman THE ENLIGHTENED CUISINE; A MASTER CHEF'S STEP-BY-STEP GUIDE TO CONTEMPORARY FRENCH COOKING NY: Macmillan Publishing Company, c1985 first printing 398pp, index, illus Jacqueline Mallorca Imperial 8vo AS new hardcover in d/j.

Hardcover. Condición: Used; Very Good. Estado de la sobrecubierta: very good. 1st ptg. VERY GOOD very good dj.

Hardcover. Condición: Fine. Estado de la sobrecubierta: Fine. First edition. 398pp. Illustrations by Jacqueline Mallorca. Fine in fine dust jacket. Verdon was Executive Chef for U.S. Presidents Kennedy and Johnson.

Hardback. Condición: Fine. Estado de la sobrecubierta: Good. 1st edition. The Enlightened Cuisine published by Macmillan Publishing Co Inc, New York, NY, 1985. 1st Edition 1st Printing. Hardbound. Paper DJ. Size 8vo (up to 9-1/2'' tall). Condition: Fine in Good- DJ. DJ price clipped. 398 Pgs. ISBN 0026217503. LCCN85-11464. A master chef's step-by-step guide to contemporary French cooking. By Rene Verdon, former White House Chef and owner of San Francisco's Le Trianon Restaurant, with Rachel H Norman. Illustrations by Jacqueline Mallorca. 12 cooking lessons (soups; sauces; cream puff paste; hors d'oeuvres, entrees and salads; eggs; pie and pastry dough; seafood; meats and poultry; vegetables; pastry cream; puff pastry; and elaborate desserts) that include recipes for dishes served at the author's restaurant. His explanations are clear, offering helpful hints and observations in solving problems he anticipates the novice might encounter. Recommendations of wines to serve with various foods, as well as suggestions for several menus, complete the cooking course. Description text copyright 2010 BooksForComfort. Item ID 22537. Jacqueline Mallorca (ilustrador). book.…

hardcover. Condición: New. In shrink wrap. Looks like an interesting title.