Gourmet's Basic French Cookbook: Techniques of French Cuisine
by Louis Diat
- Used
- Acceptable
- Hardcover
- Condition
- Acceptable
- Seller
-
South Lyon, Michigan, United States
Payment Methods Accepted
About This Item
Gourmet, 1961. Hardcover. Acceptable. New York, 1961; blue boards with blue spine titles in gold labels; minimal corner and edge wear; sticker on spine; stain on bottom right corner of rear cover; 4to, 9 3/4" to 12" tall; no jacket; front hinge cracked and heavily damaged; rear hinge cracked; boards loose; interior is clean and unmarked. 654 pages.
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Details
- Bookseller
- A Squared Books (US)
- Bookseller's Inventory #
- SKU1140598
- Title
- Gourmet's Basic French Cookbook: Techniques of French Cuisine
- Author
- Louis Diat
- Format/Binding
- Hardcover
- Book Condition
- Used - Acceptable
- Quantity Available
- 1
- Publisher
- Gourmet
- Date Published
- 1961
- Weight
- 0.00 lbs
Terms of Sale
A Squared Books
Unconditional return for 7 days after receipt. Purchase price refunded. If book not as described, purchase price and shipping fee is refunded.
About the Seller
Glossary
Some terminology that may be used in this description includes:
- Acceptable
- A non-traditional book condition description that generally refers to a book in readable condition, although no standard exists...
- Spine
- The outer portion of a book which covers the actual binding. The spine usually faces outward when a book is placed on a shelf....
- Cracked
- In reference to a hinge or a book's binding, means that the glue which holds the opposing leaves has allowed them to separate,...
- Hinge
- The portion of the book closest to the spine that allows the book to be opened and closed.
- New
- A new book is a book previously not circulated to a buyer. Although a new book is typically free of any faults or defects, "new"...