Ali-Bab (pseud). Gastronomie Pratique: etudes culinaires... (Septieme Ed) Ernest Flammarion: Paris, 1939. 4to (280x220mm) HC Qtr Bnd Cloth Bds [8],1281,[3]pp. VG/- edges marked, front hinge starting, bds lightly scuffed; 2 cnrs bruised (In French)

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Detalles

Librería: Books for Cooks (AU)
Inventario del vendedor #: 3008
Título: Gastronomie Pratique
Autor: Ali-Bab (pseud)
Formato/Encuadernación: Second-hand hardcover
Estado del libro: Usado
Cantidad disponible: 1
Editorial: Ernest Flammarion
Lugar de publicación: Paris, France
Fecha de publicación: 1939
Catálogos del vendedor: Foreign Language; Antiquarian & Facsimile;

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Books for Cooks

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Australia's specialist indie culinary bookstore for armchair cooks, professional chefs & avid foodies right in the heart of Melbourne at the Queen Victoria Market; open every day. We stock over 45,000 new, old, vintage and antiquarian books & ephemera about food, drink and the culinary arts Members of ANZAAB, ILAB, IOBA and the Australian Booksellers Association. Established 1983.

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Glosario

Algunos términos que podrían usarse en esta descripción incluyen:

Cloth: "Cloth-bound" generally refers to a hardcover book with cloth covering the outside of the book covers. The cloth is stretched...
Edges: The collective of the top, fore and bottom edges of the text block of the book, being that part of the edges of the pages of a...
Hinge: The portion of the book closest to the spine that allows the book to be opened and closed.
BDS: Common term for the covers of a hardbound book. The term 'boards' refers to the thick cardboard under the paper or cloth...