Gourmet's Basic French Cookbook: Techniques of French Cuisine by Louis Diat; Illustrator-Georgette De Lattre - 1990-03-19

Gramercy Books, 1990. Hardcover. Good. Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Random House Value Publishing, 1990. Hardcover. Acceptable. Missing dust jacket; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Gramercy Books, 1990. Hardcover. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

New York: Weathervane Books, 1990. Reprint. Hardcover. Very Good +/good. Georgette De Lattre. light wear to the book and rubbed jacket. Classic compendium of basic French cooking, an excellent cookbook with more than 1,000 recipes. Louis Diat of the Ritz-Carlton contributed articles to Gourmet for twelve years. This book is "a natural and fitting culmination of Monsieur Louis' lifelong career as a chef and teacher of chefs." First printing, no others noted. Most items ship with free delivery confirmation, electronic tracking and jacket protectors (generally over $10.00) if applicable. Clean recycled packing material will be used when possible.

New York: Weathervane Books. Nearly fine copy in nearly fine dust jacket. 1990. reprint. hardcover. Tall 8vo, 653 pp. .

Weathervane Books, 1990. Hard Cover - VG/VG - Book and dust jacket are clean and tight with light wear - Index - 653 pages.. Hard Cover. Very Good/Very Good.

Paperback. Very Good.

Paperback. Good.

New York: Weathervane Books, 1990. Book. Illus. by Lattre, Georgette De. As New. Hardback. First Edition Thus. 4to - over 9¾" - 12" tall. The classic compendium of basic French cooking techniques - with more than 1,000 recipes. Illustrated with 190 black-and-white line drawings..

Fine.