Cuisine Courante Tapa dura - 1991

Hardback. Good.

Pavilion Books. Used - Good. Used book that is in clean, average condition without any missing pages.

London: Pavilion, 1991. Book. Good. Hardcover. First Edition. 8vo - over 7¾" - 9¾" tall. 160 pages. This is good French cooking at its best..

London : Pavilion, 1991. 1st edition. Hardcover. Near fine cloth copy in a near-fine, very slightly edge-nicked and dust-dulled dust-wrapper, now mylar-sleeved. Remains particularly well-preserved overall; tight, bright, clean and strong. Physical description: 160 p. ; 26 cm. Notes: Originally published: 1991. Subjects: Recipes; Cookbooks; Cuisine; Menus.

London: Pavilion, 1991. Book. Very Good. Hardback. First Edition. 4to - over 9¾" - 12" tall. 160 pages. Cuisine Courant is the first cookbook from Bruno Loubet, a leading light in contemporary cooking. Press release loosely inserted to front..

London: Pavillion, 1991. First edition. Hardocver. Very Good/Very Good. Larger 8vo. pp. 160, ""This cookbook is from the innovative chef, formerly of ""The Four Seasons"" restaurant at the Inn on the Park in London. Adapted to home cooking needs, this collection of 200 recipes endorses Loubet's philosophy that a cook should be able to take any fresh ingredients and make them interesting. The recipes range from…

Pavilion. 1st printing,G.B.,1991. Very Good/Very Good+ hard cover. large 8vo,hard cover,160pp,illus. edgewear,rubbing,scratches,dust jacket. slight shelfwear cover. slight yellowing margins,clean,tight,text. ckbks.

London: Pavilion Books Limited, 1991. (UK) First printing. INSCRIBED BY AUTHOR to the half-title page: "Dear J-----/ With sincere thanks for your "ETERNAL" support! To a food lover...from another food lover/ Loubert. / June 6th '95)" , no other markings, about Fine in price-clipped Near Fine dust jacket. Green boards, 160pp, index. Colour photos of prepared dishes. This is Loubet's first cookbook, as chef of the Four Seasons restaurant at the Inn on the Park in London where in 1990 he was awarded his first Michelin star. Long regarded as one of the most exciting and innovative chefs on the London culinary scene, Bruno Loubet was known for giving vegetables equal billing on the menu at his hugely popular Grain Store restaurant. In London Bruno began working at La Tante Claire under Pierre Koffmann, a fellow expat from the south west of France, before accepting a head chef position at Gastronome One. Following several years working in Oxfordshire at both Raymond… Leer más

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