Product Type
Condition
Binding
Collectible Attributes
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Seller Rating
Published by FLAMMARION, 1992
ISBN 10: 2082000397ISBN 13: 9782082000390
Seller: medimops, Berlin, Germany
Book
Ausreichend/Acceptable: Exemplar mit vollständigem Text und sämtlichen Abbildungen oder Karten. Schmutztitel oder Vorsatz können fehlen. Einband bzw. Schutzumschlag weisen unter Umständen starke Gebrauchsspuren auf. / Describes a book or dust jacket that has the complete text pages (including those with maps or plates) but may lack endpapers, half-title, etc. (which must be noted). Binding, dust jacket (if any), etc may also be worn.
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Published by FLAMMARION, 1992
ISBN 10: 2082000478ISBN 13: 9782082000475
Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Book
Paperback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
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Published by Flammarion
Seller: Librairie Alpha, Romans-sur-Isère, France
1987, cartonnage éditeur, 502pp avec des photographies hors texte; très bon état.
Condition: Très bon état. Paris, éd. Flammarion, mars 2010, pt. in-4, cartonnage souple à rabats, couv. photos coul. éd., 304 pp., papier glacé, très nb. photos coul., sommaire, "les règles culinaires", lexique, index par saison, index alphabétique, Très belle réédition d'un grand claassique de Monsieur Paul, prue en 1976 pour la première fois. Découvrez près de 150 recettes proposées par le chef Paul Bocuse et cuisinez au rythme des saisons grâce à cet ouvrage indispensable à tout amateur de gastronomie. La gratinée lyonnaise, la poularde de Bresse en soupière, les morilles à la crème, le pot-au-feu ou encore la célèbre soupe aux truffes Elysée n'auront plus de secrets pour vous. Un indispensable !.
Published by FLAMMARION, 2010
ISBN 10: 2081226685ISBN 13: 9782081226685
Seller: medimops, Berlin, Germany
Book
Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.
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Published by FLAMMARION, 2016
ISBN 10: 208138261XISBN 13: 9782081382619
Seller: Gallix, Gif sur Yvette, France
Book
Condition: Neuf.
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Published by Flammarion, Paris, 1998
Seller: CARON Bibliopole / Bouquiniste, Montreal, QC, Canada
Reliure d'éditeur. Condition: Bon état. 501 p. Size: In-8.
Published by Flammarion, 1980
Seller: Librairie Lire et Chiner, Colmar, ALSAC, France
Condition: TBE. Paris, cartonnage de l'éditeur; in-8, 503 pp.
Published by Flammarion, 1976
Seller: Arnaud Nice, Nice, France
Book First Edition
Couverture rigide. Condition: Très bon. Dust Jacket Condition: Comme neuf. Edition originale. Paul Bocuse ses secrets d'un cuisine simple et gouteuse Etat parfait.
Condition: Buone. Francese Condizioni dell'esterno: Leggermente rovinato Condizioni dell'interno: Buone.
Published by FLAMMARION, 1992
ISBN 10: 2082000397ISBN 13: 9782082000390
Book First Edition Signed
Condition: Fair. Signed Copy First edition copy. . Book Very Good. No dust jacket. Inscribed by author on half title. French. (books in French) NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.
Couverture rigide. Condition: bon. RO20222754: 1976. In-4. Relié toilé. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 503 pages augmentées de nombreuses photos en couleurs hors texte. Une feuille collée sur le premier plat. . . . Classification Dewey : 641.5-Cuisine, art culinaire.
Nyt Nordisk Forlag Arnold Busck, København 1977. 476 sider. Illustrationer i farver. Orig. hellærredsbind med smudsomslag. Smudsomslaget med brugsspor.
Couverture souple. Condition: bon. RO40277722: Non daté. In-8. Broché. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 502 pages augmentées de nombreuses photos en couleurs, hors texte. . . . Classification Dewey : 641.5-Cuisine, art culinaire.
Published by fammarion, francia, 1976
Seller: Libros de papel, Madrid, Spain
Book
Encuadernación de tapa dura. Condition: Bien. Dust Jacket Condition: Bien. buen estado,503 pag,tabla alfabetica de las innumerables recetas del gran maestro de la cocina francesa,tela edt con sobrec,numerosas ilustraciones color.
Seller: SARL Pages et brocante, ANTIBES, France
Condition: 3. Vendeur Pro - Livraison Suivi 48H (sans frais)* - État Article : légères traces d'usages sur la couverture. / Satisfait ou Intégralement Remboursé ! (inclus TOUS les Frais d'achats: Port Compris ! / *(sans frais): FRANCE MÉTROPOLITAINE SEULEMENT ! ou si non-éligible après contrôle produit, envoi de mail (ex: poids > 3kg).
Condition: 4. PAPIER DECHIRE SUR LA CHARNIERE/TACHES SUR LA TRANCHE/SANS JAQUETTE/INTERIEUR BON/Vendeur Pro - Livraison Suivi 48H (sans frais)* - État Article : / Satisfait ou Intégralement Remboursé ! (inclus TOUS les Frais d'achats: Port Compris ! / *(sans frais): FRANCE MÉTROPOLITAINE SEULEMENT ! ou si non-éligible après contrôle produit, envoi de mail (ex: poids > 3kg) ACHAT TONY/B183E.
Published by Flammarion, 1976
Seller: Bouquinerie Le Fouineur, St-Pierre de Clages, VS, Switzerland
Book First Edition Signed
Couverture rigide. Condition: Très bon. Dust Jacket Condition: Bon. Edition originale. Micro déchirures sur les bords de la jaquette, sinon très bon état. Livre dédicacé en 1976. Le lecteur découvrira toutes les recettes classiques de la gastronomie, revues en fonction des nouveaux principes de la cuisine francaise, c'est a dire une cuisine plus simple, plus légère qui s'efforce de conserver aux aliments leur saveur originale. Dédicacé par l'auteur.
Seller: LibreriaElcosteño, Ciudad de Buenos Aires, BA, Argentina
Tapa Blanda. Condition: Bien. IMAGENES: En caso que no exista imagen de tapa. no dude en solicitarla. Ejemplar Usado, puede (o no) contener signos de uso como firma, anotaciones o subrayados, consultenos para mayor informacion del estado.
Published by Flammarion, 1998
ISBN 10: 2082025187ISBN 13: 9782082025188
Seller: Save With Sam, North Miami, FL, U.S.A.
Book
Paperback. Condition: New. Brand New!.
Published by Flammarion, Paris, 1976
Seller: Raptis Rare Books, Palm Beach, FL, U.S.A.
First Edition Signed
First edition of Bocuse's classic work on French cuisine. Quarto, original cloth, pictorial endpapers, illustrated. Association copy, warmly inscribed by the author on the half title page, "A Mon Ami Jean Vergnes ambassadeur de las cuisine Francoise aux U.S.A. Paul Bocuse N.Y. 1977." The recipient, Jean Vergnes, was a classically trained and highly acclaimed French chef, best-known as the co-founder of the famed Manhattan eatery Le Cirque, which opened in 1974. Vergnes had a major influence on American restaurant culture for more than four decades. He began his career working as a chef at various top restaurants in Paris during World War II, with a brief stop in Bermuda before moving to the United States in 1950. Classically trained in the French tradition, he was soon working in the kitchen of the Waldorf-Astoria, then as the youngest executive chef of the legendary Colony Restaurant, and finally as co-founder of Le Cirque, one of the most dazzling culinary jewels of New York since its opening in 1974. From 1986 to 1992, Daniel Boulud was executive chef of Le Cirque and in 1995, it was awarded the James Beard Foundation Award for Outstanding Restaurant. Very good in a very good dust jacket. From the library of Jean Vergnes with his tabs containing annotations in his hand inserted throughout. At the height of his career in the 1970s, Bocuse was at the forefront of Cuisine Nouvelle, a movement focusing on fresher ingredients and lighter fare, presented without pretension but with elegance, nonetheless. Bocuseâ s appreciation for produce procured daily from the market was evident in this bookâ s original French title, La Cuisine du Marchà â "market cuisineâ "published by Flammarion in 1976. Paul Bocuseâ s French Cooking debuted the following year in English and quickly became a highly prized resource. The book is dense with recipes, covering everything from ortolans baked in apples and finished with applejack and veal stock to Escoffierâ s recipe for truffles basted with champagne brandy, wrapped in pork fat and cooked under burning embers. With sections on sauces, eggs, all varieties of fish and meat, vegetables, and impressive dessert coverage, Bocuse does a great service in educating the next generation of chefs.