1964 8th printing. And vol 2 1st edition Please be aware the dust jacket is in rought shape Please see pictures for issues with the jacket. The book is in good shape have basic shelf wear around the edges and corners. Binding color has slightly faded due to aging. Pages are clean without any markings or rips.
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Acceptable condition - this book showssignificant wear but remainsreadable and intact. The binding may beloose, but all pages arepresent unless otherwise noted.
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Author: Farmington. Publisher: Farmington. The book has wear on the corners. They are in a dark room and are well maintained.
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The "Encyclopedia Of European Cooking" is a comprehensive and beautifully illustrated cookbook written by artist Musia Soper. Published in 1962 by Spring Books, this hardcover book covers a wide variety of European cooking techniques and recipes. With a focus on traditional European cuisine, this book presents a detailed exploration of the culinary traditions of different countries in Europe, making it a valuable resource for both collectors and cooking enthusiasts looking to delve into the rich culinary heritage of the region.
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La cuisine. Florilège de la cuisine française. Éditions du Tambourinaire, 1951.
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Auteur : Frédéric Jaunault. Titre : La cuisine des champignons. Genre : Cuisine & vins. Poids : 553 g. Edité par : Ouest-France.
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Author: Forada. Topic: Basic, General Cooking. Subject: Cooking. The book has wear on the corners. They are in a dark room and are well maintained.
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Author: Teresita Roman de Zurek. Publisher: Teresita Roman de Zurek. Subject: Cooking. Topic: Basic, General Cooking. Binding: Hardcover.
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