About this title: The French equivalent of "The Joy of Cooking"--featuring classic French techniques and 1,300 recipes--is available in English for the first time. 110 illustrations.
Note: This is a general synopsis. Each listing is described below.
Binding: Hardcover
Publisher: Ten Speed Press 2005
Date Published: 2005
ISBN-13:9781580086059ISBN:1580086055
Description: ISBN 9781580086059. Hardcover copy in near fine condition with near fine dustjacket. PR 17-3, 4. Later Edition. Dustjacket included. read more
Binding: Hardcover
Publisher: Ten Speed Press
Date Published: 2005
ISBN-13:9781580086059ISBN:1580086055
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: Ten Speed Press
Date Published: 2005
ISBN-13:9781580086059ISBN:1580086055
Description: Acceptable. -Acceptable: A readable copy. All pages are intact, and the cover is intact (the dust cover may be missing). Pages can include considerable notes--in pen or highlighter--but the notes cannot obscure the text. About Austin eBooks Austin eBooks is committed to providing each customer with the highest standard of customer service! We add inventory to our store daily, and guarantee order processing and shipment within 2 business days. read more
Binding: Hardback
Publisher: TEN SPEED PR
Date Published: 2005
ISBN-13:9781580086059ISBN:1580086055
Description: New. The French equivalent of "The Joy of Cooking"--featuring classic French techniques and 1, 300 recipes--is available in English for the first time. 110 illustrations. read more
Edition: First Thus
Binding: Hardcover
Publisher: Ten Speed Press, Berkeley, California, U.S.A.
Date Published: 2005
ISBN-13:9781580086059ISBN:1580086055
Description: Fine in Near Fine+ jacket. 8vo-over 7¾"-9¾" tall. Foreword by Madeline Kamman. The 1927 classic now translated into English. 786 pages. Price-clipped dj. A great copy. read more
"I bought this book as a point of reference (as I do many cookbooks) for classical French cooking. I have gained some valuable insights - such as breaking the bones for stock into smaller pieces to increase surface area and maximize extraction. Some are dishes that I'll never prepare. Others are an invaluable point of reference - I recently moved to New Orleans and it is amazing to see where so many Cajun/Creole dishes have their roots. A very valuable addition to any cooking library."
"This book should be in any serious cook's library along with Larousse, Escoffier and Child. We are lucky to have such a good translation from the French of this classic tome."
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