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Title:The Fundamental Techniques of Classic Cuisine
Item ID:RE00-53998
Publisher:Stewart, Tabori & Chang, New York, 2007
Binding:Hardcover (Printed Boards)
Condition:Near Fine
Dust Jacket:Near Fine
Stewart, Tabori & Chang, 2007, Hardcover (Printed Boards), Book Condition: Near Fine, Dust Jacket Condition: Near Fine, First

FRENCH CULINARY INSTITUTE. The Fundamental Techniques of Classic Cuisine, New York: Stewart, Tabori & Chang, 2007. Heavy oblong quarto, first edition, pp. xiv, 496, illustrated boards. Useful for beginners and the more advanced cook; includes recipes. Condition of this book: Near fine with an ink spot on the dust jacket flap. Size: Quarto. Text body is clean, and free from previous owner annotation, underlining and highlighting. Binding is tight, covers and spine fully intact. All edges clean, neat and free of foxing. Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Cooking, Wine & Dining; Modern; Reference. Pictures of this item not already displayed here available upon request. Inventory No: 53998.
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