Product Type
Condition
Binding
Collectible Attributes
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Published by New York, Collier Books 1988, 1988
ISBN 10: 0020160216ISBN 13: 9780020160212
Seller: The Warm Springs Book Company, Fremont, CA, U.S.A.
Book First Edition
Soft cover. First Edition. Trade Paperback, 1st Collier Printing, Near Very Good/wraps, general wear and creasing to covers. 0.0 0.0 0.0.
Published by New York: Collier Books, (1988), 1988
Seller: Bookfever, IOBA (Volk & Iiams), Ione, CA, U.S.A.
First US trade paperback printing. Author's second book, the story of Bertram Francis and his return to his Caribbean home, after a 20 year stay in England - a homecoming that coincides with the island's liberation from British rule. 158 pp. Near fine in glossy illustrated wrappers.
Published by New York: Collier Books/ Macmillan, 1988., 1988
Seller: Bookfever, IOBA (Volk & Iiams), Ione, CA, U.S.A.
Signed
SIGNED - First thus- a trade paperback. A highly praised collection of short stories, INSCRIBED by the author on the half title page. Near fine in glossy illustrated wrappers (name.).
Published by Collier Books (1988), New York, 1988
Seller: Ray Boas, Bookseller - Established 1980, Walpole, NH, U.S.A.
PB. 312pp ISBN 0020352816 very good+, wraps (softcover) faint bump top of spine.
Published by Collier Books/Macmillan, New York, 1988., 1988
ISBN 10: 0020346212ISBN 13: 9780020346210
Seller: Virginia Martin, aka bookwitch, Concord, CA, U.S.A.
Book
Condition: Very Good. Octavo, softcover, light wear to cover else near fine in red and green wraps. This treasure house of a volume has established itself with all food lovers, chefs, and armchair scientist as the one work that combines culinary lore and lucid scientific explanations into a superbly readable, authoritative book with delightful prose that renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on conundrums that have confounded cooks for generations. Generously spiced with historical and literary anecdotes, discusses all the major food categories, from meat and potatoes to sauce and bearnaise and champagne. Classic in gastronomic writing. True to the title, the volume is an excursion into both science and lore of the art of cooking and eating. Spiced with annecdotes, chemistry of everyday miracles of the kitchen, embellished with illustrations, including startling photographs of food taken through an electron microscope, 684 pp. including index. Book.
Published by New York, Collier Books Macmillan Publishing Company, (1988)., 1988
First Collier Books Edition; 8vo; pp. (iv), 298; diagrams, index of variations; illustrated paperback, very good copy.