The Fundamental Techniques of Classic Cuisine by The French Culinary Institute; Judith Choate ISBN 13: 9781584794783

Stewart, Tabori and Chang, 2007-08-01. Hardcover. Used: Good.

New York: Stewart, Tabori & Chang, 2007 Book. Illus. by Matthew Septimus. Near Fine. Illustrated Boards. 1st Edition. Content of the six and nine-month courses taught at the prestigious French Culinary Institute in Manhattan. 496pp with index, illustrated profusely throughout with colour photographs. Two ribbon page markers. Minimal wrinkling to pastedown, otherwise near fine copy with no inscriptions. Unclipped DJ has some wrinkling from damp and slight marking to front panel, plus tiny nick to rear flyleaf, otherwise good. Book Award sticker to front panel. VERY HEAVY BOOK, additional postage will be required..

'Stewart, Tabori and Chang', 2007. First Edition. Hardcover. Like New/Like New. First Edition, 2nd Printing. Not price-clipped ($75.00 price intact). Published by Stewart Tabori Chang, 2007. Quarto. Pictorial boards with illustrated endpapers. Book is like new; clean with no writing or names. Sharp corners and spine straight. Binding tight and pages crisp. Dust jacket is like new with very light shelf wear. A fine copy of this guide to classic French cooking techniques. 496 pages. ISBN: 9781584794783. 100% positive feedback. 30 day money back guarantee. NEXT DAY SHIPPING! Excellent customer service. Please email with any questions or if you would like a photo. All books packed carefully and ship with free delivery confirmation/tracking. All books come with free bookmarks. Ships from Southampton, New York. We Buy Books! Individual titles, libraries, collections. Message us if you have books to sell!

Abrams, 01/08/2007 00:00:01. hardcover. Very Good. 4.6964 in x 26.4799 in x 23.6820 in.

Stewart, Tabori and Chang, 2007-08-31. hardcover. New. New. In shrink wrap. Looks like an interesting title!

Harry N Abrams Inc, 2007. Hardcover. New. 496 pages. 9.25x10.25x2.00 inches.