Larousse Traditional French Cooking Tapa dura - 1989

Doubleday Canada Limited, 1989. Hardcover. Good. Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

New York: Doubleday, 1989. 1st Edition . Hardcover. As New/Fine. Gilt lettering on grey covers. in a white pictorial dust jacket. Large, heavy 4to, 701pp. Dust jacket price clipped, otherwise in As new condition!

Toronto: Doubleday Canada Limited, 1989. (CAD) First Canadian Edition No marking, but the front end paper has been removed, thus Good in price-clipped Very Good Dust jacket with tiny tear to bottom edge of front panel. Thick 4to, steel grey boards, 703pp, index. 128 beautiful full-page colour photos of prepared dishes by Daniel Czap. Foreword by Pierre Troisgros who says of this book that it is a contribution to the marriage of culinary tradition with modernity. Curnonsky(1872-1956) is the nom de plume of Maurice Edmond Sailland who started out as a career journalist. His passion for food and wine lead him to gastronomy and he became the first president of the Academy of Gastronomes, through which he became the defender of "good cooking, characterized by honesty and simplicity". He deplored the advent of "international cuisine" as proffered by many of the large hotels in France and his desire to preserve the traditional recipes of regional french cooking led him eventually to… Leer más

Toronto: Doubleday Canada Limited, 1989. (CAD) First Canadian Edition Owner's 5-line inscription to end paper, about Fine in unclipped Near Fine Dust jacket which has been laminated in clear film; there is a 1/2" tear to the lower edge of front panel. . Thick 4to, steel grey bds, 703pp, index. 128 beautiful full-page colour photos of prepared dishes by Daniel Czap. Foreword by Pierre Troisgros who says of this book that it is a contribution to the marriage of culinary tradition with modernity. Curnonsky(1872-1956) is the nom de plume of Maurice Edmond Sailland who started out as a career journalist. His passion for food and wine lead him to gastronomy and he became the first president of the Academy of Gastronomes, through which he became the defender of "good cooking, characterized by honesty and simplicity". He deplored the advent of "international cuisine" as proffered by many of the large hotels in France and his desire to preserve the traditional recipes of… Leer más

Toronto: Doubleday. Near Fine in Good dust jacket. 1989. First Canadian. Hardcover. 0385252218 . About new book but for top section excised from front endpaper; in bright DJ with 2" tear to base of spine. ; 703 pages .

Toronto: Doubleday Canada Limited, 1989. (CAD) First Canadian Edition No markings, about Fine in unclipped Fine Dust jacket. Thick 4to, steel grey bds, 703pp, index. 128 beautiful full-page colour photos of prepared dishes by Daniel Czap. Foreword by Pierre Troisgros who says of this book that it is a contribution to the marriage of culinary tradition with modernity. Curnonsky(1872-1956) is the nom de plume of Maurice Edmond Sailland who started out as a career journalist. His passion for food and wine lead him to gastronomy and he became the first president of the Academy of Gastronomes, through which he became the defender of "good cooking, characterized by honesty and simplicity". He deplored the advent of "international cuisine" as proffered by many of the large hotels in France and his desire to preserve the traditional recipes of regional french cooking led him eventually to collecting them in this book, considered to be the "Bible of French regional… Leer más

Used - Very Good. Used book that is in excellent condition. May show signs of wear or have minor defects.

hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book.