Product Type
Condition
Binding
Collectible Attributes
Seller Location
Seller Rating
Published by Bernard Geis Associates, New York, 1964
Seller: Abacus Bookshop, Pittsford, NY, U.S.A.
hardcover. Well-illustrated (illustrator). 2nd prt. edition. Small 4to, 366 pp. Fine copy in nearly fine dust jacket.
Classic recipes, menus and methods as taught by Dione Lucas at her Gourmet Cooking School. New York, c.1964. Bernard Geis. 366pp. 2nd printing. Dj has minor edge chips and wear, otherwise near fine. Cordon Bleu recipes as Lucas taught them, with extensive discussion of equipment, methods and techniques of preparation, and serving. Cookery. Postpaid.
Published by Bernard Geis Associates
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
Hardcover. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 2.25.
Published by Bernard Geis Associates
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Hardcover. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 2.25.
Published by Geis, New York, 1964
Seller: Between the Covers-Rare Books, Inc. ABAA, Gloucester City, NJ, U.S.A.
Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. Third edition. Very good in an about Very good dustwrapper. (Pages: 366) Dustwrapper rubbed at spine ends and corners, shelfwear rubs, 3 short tears along top edge. Please Note: This book has been transferred to Between the Covers from another database and might not be described to our usual standards. Please inquire for more detailed condition information.
Published by Bernard Geis Associates (1964), Brattleboro, VT, 1964
Seller: Crabtree's Collection Old Books, Sebago, ME, U.S.A.
Condition: VG in G DJ. Frontis of author (illustrator). 2nd ptg. Recipes include a detailed lesson in the preparation of a classic dish of French gourmet cookery plus how to cook with each utensil. DJ has few tears, few corner creases.
Published by Bernard Geis Associates, New York, NY, 1964
Seller: M & M Books, ATHENS, GA, U.S.A.
Book
Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good -. 1964 Edition. (Classic Recipes, Menus and Methods as Taught in the Classes of Gourmet Cooking School).
Published by Bernard Geis Associates, 1964
Seller: GridFreed, North Las Vegas, NV, U.S.A.
Book
Hardcover. Condition: New. In shrink wrap.
Published by Bernard Geis Associates, New York, 1964
Seller: cookbookjj, Pasadena, CA, U.S.A.
Hardcover. Condition: Very Good. Dust Jacket Condition: good. first ptg. VERY GOOD some closed tears in rear panel of dj.
Published by Bernard Geis Associates / Random House, (New York), 1964
Seller: Between the Covers-Rare Books, Inc. ABAA, Gloucester City, NJ, U.S.A.
First Edition
Hardcover. Condition: Fine. Dust Jacket Condition: Near Fine. First edition. Illustrations by John Alcorn. ABout fine with faint spotting on the top page edge in a near fine dust jacket with edgewear. Classic recipes, menus and methods as taught by Dione Lucas at her Gourmet Cooking School.
hardcover with dustjacket. Condition: good used. Prompt shipment, with tracking. we ship in CLEAN SECURE BOXES NEW BOXES sm4to; 365 pages; good hardcover with dustjacket; dustjacket price clipped by previous owner; previous owner name sticker front free end page; spine starting to slant; dustjacket tips bumped and frayed slight tear; deckled; tanning pages; clean pages; prompt shipping with tracking.
Published by Bernard Geis Associates, New York, 1964
Seller: COOK AND BAKERS BOOKS, PARKSVILLE, VANCOUVER ISLAND, BC, Canada
Book
Hardcover. Condition: Near Fine. Dust Jacket Condition: Good. Third Printing. Dust jacket has wear and repairs, top edge of text has light stain, otherwise without flaw. 8 X 10" 366 pages Weight Over 1 Kg. Dione Lucas was a diplomate of the famed Ecole du Cordon Blue in Paris and trained and worked under some of the great chefs of the continent. As a young woman, she opened a cooking school and restaurant in London and later her famous Gourmet Cooking School in America. This is an incredible collection of Cordon Bleu recipes, set down for the home cook and suited for the table of a king.