THE GOURMET COOKING SCHOOL COOKBOOK

Dione Lucas with Darlene Geis

Published by Bernard Geis Associates, 1964
Used Condition: Very Good Hardcover
From COOK AND BAKERS BOOKS (PARKSVILLE, VANCOUVER ISLAND, BC, Canada)

AbeBooks Seller Since 06 August 1999

Quantity Available: 1

About this Item

Jacket has repairs, text is very clean and well bound. These are Dion Lucas' Cordon Bleu recipes as they were presented in her classes. Dione Lucas was a diplomate of the famed Ecole du Cordon Blue in Paris. She trained and worked under some of the great chefs of the continent, and as a young woman opened a cooking school and restaurant in London and later opened her famous Gourmet Cooking School in America. These recipe-lessons will teach experienced cooks scores of tricks they have never known before, and the novice cooks will learn that even the most complex dish is still prepared one step at a time and that each step in itself is simple. Classic recipes, menus and methods as taught by Dione Lucas at her Gourmet Cooking Schools in England and in the United States. Size: 366 Pgs 8" x 10" 1.2 Kg. Bookseller Inventory # 20920

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Bibliographic Details

Title: THE GOURMET COOKING SCHOOL COOKBOOK

Publisher: Bernard Geis Associates

Publication Date: 1964

Binding: Hard Cover

Book Condition:Very Good

Dust Jacket Condition: Good

Edition: Third Printing.

Store Description

Cook and Bakers Books specializes in quality out-of-print and collectable Cook Books. We also have a wide selection of books on other subjects including Health and Well Being, Gardening, Nature, Biographies, Yoga and Eastern Philosophies, and Novels

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Thank you for shopping at Cook and Bakers Books. We have been selling books on-line since 1999. All of our orders are processed by Abebooks and shipped by Canada Post. Sorry, no personal shopping or phone orders please. If you have any questions please contact us at cookbook@intergate.ca and we will be happy to help. You can reach Abebooks by telephone, toll free, at 1-800-315-5335 8:00AM to 2:00PM Pacific Time Monday through Friday (except holidays).

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