Guide To Modern Cookery, A

London: Heinemann. Very Good+. 1977. 8th Impression. Hardcover. 0434239003 . Edges lightly foxed, endpapers more so. Previous owner's name. One small annotation. Jacket blurb adhered to front pastedown ; 8vo 8" - 9" tall; 840 pages .

London: William Heinemann, 1907. Second-hand hardcover. Escoffier, Auguste. A Guide to Modern Cookery. [FIRST EDITION - UK] William Heinemann: London, 1907. 8vo (250x155mm) new burgundy morocco, gilt lettered, 5 raised bands, marbled eps, a.e green xvi,880pp. VG/Near Fine ESCOFFIER, Auguste. [Georges Auguste Escoffier (1846 - 1935)] A Guide to Modern Cookery. London :… Read more about this item

London: William Heinemann, 1951. Second-hand hardcover. Escoffier, Auguste. A Guide to Modern Cookery. (15th Imp) William Heinemann: London, 1951. 8vo (240x150mm) green cloth, gilt lettered bds xvi,891,[1]pp. VG-/- bds dull, pps agetoned; some offset toning & foxing; good reference copy

London: Heinemann, 1974. reprint. Nice copy. octavo. hardback in original cloth xv + 840pp., index, ÔKing of Chefs and Chef of KingsÕ. Introduction by Eugene Herbodeau

Cambridge University Press. New. Special order direct from the distributor

Bracken Books, London, 1994-01-01. Hardcover. New. New. In shrink wrap. Looks like an interesting title!

New. New Book; Fast Shipping from UK; Not signed; Not First Edition; The A Guide to Modern Cookery.

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

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

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

Cambridge University Press, 2013. Paperback. New. reprint edition. 902 pages. 9.75x6.75x2.00 inches.

MP3 Audio CD. CHAPTER I FONDS DE CUISINE Before undertaking the description of the different kinds of dishes whose recipes I purpose giving in this work, it will be necessary to reveal the groundwork whereon these recipes are built. And, although this has already been done again and again, and is wearisome in the extreme, a text-book… Read more about this item

MP3 Audio CD. CHAPTER I FONDS DE CUISINE Before undertaking the description of the different kinds of dishes whose recipes I purpose giving in this work, it will be necessary to reveal the groundwork whereon these recipes are built. And, although this has already been done again and again, and is wearisome in the extreme, a text-book… Read more about this item