Escoffier

Hambledon and London, 2002 Hardcover 1st Printing in dust jacket in new condition, no remainder mark, bright tight unread copy; 8vo; 319pp indexed & illus. First Edition. Hard Cover. New/New.

London: Hambledon, 2006. 1st Edition . Soft cover. Very Good/No Jacket. 8vo - over 7¾" - 9¾" tall. paperback, illustrated, 319 pages, very good. We are a real bookshop with real books situated in and shipping from the United Kingdom. Shelf 178.

Bloomsbury Academic, 2003-05-02. Hardcover. New. New. In shrink wrap. Looks like an interesting title!

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

CONTINUUM 3PL. New. Special order direct from the distributor

Hambledon. London. 2002. (9805) Hardback. 319 pages. B.w. illustrations. Fine in navy boards with gilt lettering to spine, in a fine unclipped d.w. No markings or inscriptions.

Bloomsbury, 2003-05-02. hardcover. Used: Good.

Hambledon & London, London 2002. 24.0 x 16.0cms, 320pp, b/w illusts, very good hardback & dustwrapper This book traces Escoffier's humble origins on the French Riviera through to Paris, London & New York. It defines the Savoy's and the Charlton's cuisine and his signature recipes.

UsedGood. Used book that is clean, average condition without any missing pages. 100%Money-Back Guarantee. Satisfaction 100% guaranteed! Ship within 24 hours!!

Hardback. New. Auguste Escoffier was acknowledged during his lifetime as the greatest chef in the world. His clientele included Edward VII and Kaiser Wilhelm II. This title traces his career from his humble origins on the French Riviera to Paris, London and New York. Dishes are included, from eggs to lobster.

Hambledon Continuum, 2006-09-22. Paperback. Good.

Hambledon Pr, 2003. Hardcover. New. illustrated edition. 320 pages. 9.75x6.50x1.50 inches.

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