Search Results: Basic French Cooking by Len Deighton

Creative Arts Book Company, 1986. Paperback. Acceptable. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Brand: Creative Arts Book Co, 0000-00-00. Creative Arts ed. paperback. Used: Good.

Creative Arts Book Company, 1987. Paperback. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Shelf and handling wear to cover and binding, with general signs of previous use. New edition. Secure packaging for safe delivery.Dust jacket quality is not guaranteed.

Berkeley: Creative Arts Book Company, [1987]. New Edition. Oblong octavo (15x23cm.); publisher's pictorial card wrappers; 222pp.; illus. throughout by the author. Wrappers a bit worn at extremities, including small crease at bottom fore-edge corner of upper cover, else Near Very Good. Review copy with promotional author photograph laid in. Originally published in 1979.

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

London: Jonathan Cape, 1979. Hardcover. Fine. First edition thus, revised and enlarged from the author's *Ou est le Garlic*. Fine in fine dustwrapper that has been price-clipped, with a publisher's price sticker added.

Creative Arts Book Co. Paperback. 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.

London: Jonathan Cape, 1979. First Edition Thus. Hardcover. Very Good/Near Fine. Inscribed by Deighton on the title page. Very Good in a Near Fine jacket, unclipped (£4.95), lightly soiled throughout, foxed at the flaps. Green buckram, lightly rubbed at the bottom edge, with gilt lettering on the spine and front board. Square, slightly shaken, bound with some reading wear, stains at the edges, clean internally. A revised version of "Ou est le garlic?" in which Deighton as "selected, analyzed and presented the finest recipes available--and has explained them not only in the siplest possibe way, but so that they may be seen within the entire context of French cooking.