About this title: For beginners and seasoned cooks alike, "The Gourmet Cookbook" is an eloquent, essential companion in the kitchen--one that will take its place among the classic cookbooks of this generation. Illustrated instructions explain everything from how to cut up a chicken to how to shuck an oyster. Two-color throughout.
Note: This is a general synopsis. Each listing is described below.
Binding: Hardcover
Publisher: Houghton Mifflin Harcourt, New York
Date Published: 2004
ISBN-13:9780618374083ISBN:0618374086
Description: Very Good in Very Good dust jacket. 0618374086. Excellent copy of this must-have cookbook. An oversize volume (10" x 8.4" x 2.5" thick), in excellent shape. Interior has presentation remarks on front free endpaper, otherwise clean, unmarked, unstained inside. With 2 yellow cloth bookmark ribbons. Very slightly stained top & bottom edges. Dust jacket has orig $40 flap price inked over (but still readable), spine lightly faded, otherwise intact & undamaged.; Large 8vo 9"-10" tall; 1056 pages. read more
Description: Very Good in Very Good jacket. 4to-over 9¾"-12" tall. DVD in Back of book-45 minute DVD featuring Ruth Reichl's favorite recipes and techniques is included. Lightly bumped corner on bottom. read more
Binding: Hardcover
Publisher: Houghton Mifflin
Date Published: 2006
ISBN-13:9780618806928ISBN:061880692X
Description: New. Brand New! Buy with confidence-your satisfaction is guaranteed at B-Logistics! Due to the large scale of our operation, we do not have access to the specific contents/condition of our items. Please note that Expedited shipping is not available at this time. read more
Binding: Hardcover
Publisher: Houghton Mifflin
Date Published: 2006-09-22
ISBN-13:9780618806928ISBN:061880692X
Description: NEW. Hardcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9780618806928. read more
Edition: First Edition. First Printing
Binding: Hardcover
Publisher: Houghton Mifflin Harcourt (HMH), Wilmington, Massachusetts, U.S. A
Date Published: 2004
ISBN-13:9780618374083ISBN:0618374086
Description: New in new dust jacket. Signed by Ruth Reichl directly on the title page, NOT signed to anyone. First edition. First Printing with full number line. Hardcover. Book is brand new and unread. No marks or inscriptions. Not a Book Club Ediiton, Not an Ex-Library. Ribbon bookmarker in place, as issued. Dust jacket is new, not price clipped. and in a protective mylar cover. This is a beautiful autographed first edtion for collectors. read more
Edition: First Edition, 1st Printing
Binding: Hardcover
Publisher: Houghton Mifflin Co., Boston, Massachusetts
Date Published: 2004
ISBN-13:9780618374083ISBN:0618374086
Description: Nina Berkson. As New in As New jacket. 4to-over 9¾"-12" tall. Signed by Editor Fine. DJ in plastic cover. Signed by Ruth Reichl. Illus. with drawings. Ribbon bookmark in place, as issued. Ingredients, techniques, tips and recipes from the kitchens of Gourmet magazine. Incl. Tips and Techniques, Glossary, Sources and Index. (xvi) 1040 pp. read more
Binding: Hardcover
Publisher: Houghton Mifflin Harcourt
Date Published: 2004
ISBN-13:9780618374083ISBN:0618374086
Description: Acceptable. Book spine has tear on it. cannot be expedited, or shipped internationally. Thank you for shopping at Wabash Valley Books. read more
"This is billed as a sort of must-have cookbook. Although there are a lot of really excellent recipes, you can't rely on it exclusively. Of course, the other, modern, high-tech issue is that you can find most of these recipes (for free) on the fabulous epicurious website."
"For a cookbook enthusiast such as I am, this book is great fun to peruse. I took it out of the library and it weighs about 40 tons but it was worth lugging it home. Reichl, the editor (maybe former?) of Gourmet magazine writes entertainingly. I have read some of her previous books and enjoyed each one. In this hefty tome, she presents lots of interesting and well-researched recipes that have either stood the test of time or are made with now readily available and more exotic ingredients in a delicious way. My only complaint about this book is that the title of each recipe is printed in yellow on white pages and I had a devil of a time seeing them (I'm an old lady; I need things printed clearly). If you enjoy reading cookbooks, I think you'll love this one. Have someone else carry it home for you (LOL)."
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