Good. Spine creases, wear to binding and pages from reading. May contain limited notes, underlining or highlighting that does affect the text. Possible ex library copy, that'll have the markings and stickers associated from the library. Accessories such as CD, codes, toys, may not be included.
Fair. This is a used book. Potential defects may exist (folds, creases, highlighting, writing/markings, staining, stickers and/or sticker residue, ETC. ) COAS Books, A Bookstore for Everyone. Buy with confidence-Satisfaction Guaranteed!
Used; Good in Fair jacket. Previous owner's name on inside front cover. No marks or writing observed in text. Binding tight and square. DJ is fair..........Rene Verdon (1924-2011) was a French-born American chef. Verdon was the chef for the White House during the administrations of John F. Kennedy and Lyndon B. Johnson. Verdon was hired by First Lady Jacqueline Kennedy in 1961. He was a "Maître-Cuisinier de France and one of the world's foremost chefs. In this book, Verdon teaches you the cooking and serving of more than 1350 classic French dishes made with America's great native foods. French cooking, According to Verdon, is cooking to preserve and enhance the fresh, natural tastes of foods. With this as his goal, he falls with relish upon the great foods to be found I the American larder. He gives you detailed and explicit directions for selecting the very best meat, poultry, fish, vegetables, and other foods at your local supermarket. He teaches you step-by-step, omitting nothing, the 12 basic methods of French cooking, telling you not only how a thing is done, but why. Once you understand why, you can stop cooking with recipes and start cooking with foods. Mr. Verdon tells you how to make and store the basic stocks, sauces, and other classic preparations so they will be on hand for dozens of quick easy-to-cook meals. Having laid the foundation, he proceeds through the authentic French repertoire of recipes taken from both country cooking and haute cuisine. Every major food (such as chicken) has basic recipes for every appropriate cooking method (such as sautéing)followed by numerous variations and serving suggestions with their authentic French titles. It is enriched throughout with the knowledge and philosophy of a man who knows and loves good food.
Very Good +/ Good + A White House Chef (Kennedy and Johnson years) teaches the cooking and serving of 1, 389 classic French dishes using America's native foods. Small quarto, 9 1/2" tall, xviii + 614 pages + color plates, blue cloth. A very good plus, clean, neat hard cover with minor shelf wear and rubbing at the corners; hinges and binding tight, paper cream white In a good +, moderately worn and lightly soiled, color faded dust jacket with price clipped. A very nice and useful copy.
Near Fine with no dust jacket. 0385087020. Full blue cloth, red lettering and silver lettering on red panel on spine. Illustrated with several pages of color photographs. Some light wear and rubbing around corners and head and heel of spine, else fine. NEAR FINE. Square 4to 9"-11" tall. xviii, (i), 614 pp.
Very Good with no dust jacket. 0385087020. Book cloth covers with silver lettering pannelled in red on the spine. Wear to the corners and spine ends and some minor staining to the back paste down and back end paper. Light stain on the top of the back cover. A very nice & clean interior without any markings. "A White House Chef teaches the cooking and serving of 1, 389 classic French dishes using America's great native foods."; Color Photographs; 2 x 10.3 x 7.5 Inches; 614 pages.
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