Ma Cuisine por A ESCOFFIER

Hamlyn, 1996. Hardcover. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Shelf and handling wear to cover and binding, with general signs of previous use. 1965. Secure packaging for safe delivery.Dust jacket quality is not guaranteed.

London: Paul Hamlyn, 1989. (UK) I believe this is the 1st printing of the Third Hamlyn edition. Remainder mark to bottome edge of page, no othe rmarkings, hinges solid, Very Good in price-clipped Very Good dust jacket. 20.5 x 15cm, white boards, 884pp, index. Translated by Vyvyan Holland; edited by Marion Howells; foreword by Andre L. Simon. 2500 recipes by this legendary French chef who died in 1935. (2.9 JM HOQ 101/0. Hardcover. Very Good/Very Good. 8vo - over 7¾" - 9¾" tall. Remainder.

Hamlyn, 1996. Hardcover. Acceptable. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Hamlyn, 1996. Hardcover. Good. Disclaimer:A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.

London: Hamlyn, 1985. Second-hand hardcover. Escoffier, Auguste. Ma Cuisine. (2nd Ed, 2nd Imp) Hamlyn: London, 1985. 8vo (210x150mm) grey cloth bds, 884pp. (foreword by Andre Simon) VG/- lacks dj, bds lower edges flecked; fore-edge lightly soiled

Hardback. Acceptable.

Hardback. Good.

London, UK: Hamlyn, 1989. Second-hand hardcover. Escoffier, Auguste. Ma Cuisine. Hamlyn: London, UK 1989. 8vo (210x150mm) HC 884pp. (foreword by Andre Simon) VG/VG- dj trifle tired & creased; t.e dusty & lightly soiled; good kitchen copy

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

London: Hamlyn, 1989 Front flap of dustjackets: "The king of chefs and the chef of kings", Auguste Escoffier was without doubt the greatest cook of the last hundred years, some would say of all time. He was certainly the most celebrated. In Ma Cuisine, the only one of his many works written with the home cook in mind, can be found the essence of haute cuisine. French cooking at its best, great yet simple. Reflecting a lifetime of skill, knowledge and experience, here is an invaluable collection of recipes covering soups and sauces; fish and shellfish; meat, poultry, game and galantines; salads and vegetables; sweets, jams and beverages. Such gastronomic delights as frogs' legs and snails, for which France is so justifiably famous, are also included, and in many cases where ingredients are unobtainable outside France alternatives have been suggested, so that readers in the English-speaking world may still enjoy the best of French cooking. As a further aid, both English and American liquid… Ler mais