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.

Hardback. Good.

Jonathan Cape Ltd, 1979. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. Dust jacket in fair condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,700grams, ISBN:0224016059

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: Cape, 1979. revised edition. Nice copy. oblong octavo. hardback with dust jacket 222pp., text ills., index, Very nice copy in like price-clipped dust jacket

London: Jonathan Cape, 1979. Pages clean and bright, boards tidy, spotting on closed edges, shelf wear and light spotting to dust jacket.. Hard. Good/Good Minus. 4to.

Jonathan Cape 1979. FIRST EDITION THUS, oblong super octavo, green heavy boards, gilt lettering to spine & front board, 222pp, illus, VG (light bruising & fading to board edges & extrems, light tanning & foxing to page edges & eps/prelims) in d/w, VG (light creasing & chipping/peeling to edges, light chafing & soiling)

London: Cape, 1979. 1st ed. thus. Nice copy. oblong octavo. hardback with dust jacket 222pp., text ills., index, Revised & enlarged from Ou est le garlic. Very nice copy in like price-clipped dust jacket

London: Jonathan Cape, 1979. Ex-libris sticker to flyleaf, glossy jacket a little worn, otherwise sound copy. Tight bind. Hard. Very Good/Good. 8vo Landcsape.

1979 Hardback (see my photo). Same Day Dispatch

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.

London: Cape, 1979. A first edition, first printing published by Cape in 1979. A fine book without inscriptions, in a near fine unclipped wrapper. The cookbook, published in 1979, is not just a collection of recipes but also an exploration of French cuisine. It introduces readers to the fundamentals of French cooking techniques, ingredients, and traditions. The book covers a wide range of French dishes, from classic to contemporary, and provides step-by-step instructions and tips to help home cooks master French culinary artistry.

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.