Bundle David (8 results)

Soft cover. Condition: Very Good. **Bundle Up & Save On Postage** (illustrator). Soft cover staple binding, moisture dimple bottom edge, otherwise without flaw. 8 X 7" 12 pages. Yorkshire and the North-East are famous for their simple, wholesome food, so it is natural that eggs should be used in many local dishes. All of these recipes have been carefully chosen and tested and reflect the strong regional character of Britain's cooking heritage. You will find recipes for : Bacon Floodies, Durham Popovers, Wilfra Tarts, Newcastle Pudding, Parkin, Lindisfarne Cream and many other Yourshire favourites. .

Soft cover. Condition: Good. **Bundle Up & Save On Postage** (illustrator). Third Printing. Soft cover has shelf and edge wear, light spine crease, otherwise clean and well bound. 6 X 9" 300 pages. In the 1960s David Wade was a cooking school demonstrator with shows on radio, television, local newspapers and books. He is credited with teaching many famous motion picture stars, such as Gregory Peck, Charlton Heston, and others to cook. "Dining With David Wade" was a popular syndicated newspaper column, featured across America. This book features chapters on: Recipes from Famous Restaurants, (mostly located Texas), black/white photos included; Recipes from Television Shows; Celebrity Section with photographs and Syndicated Newspaper Columns.

Soft cover. Condition: Near Fine. **Bundle Up & Save On Postage** (illustrator). Eighth Printing. Soft cover plastic coil binding, 6.5 X 8.5" 142 pages, without flaw. From 1994, Vancouver, BC. Better living through diet has increasingly become a sensible guideline among the health-conscious. In this book, David Wright shares his extensive culinary knowledge in a fascinating and varied presentation of healthy, delicious, and easy to prepare egg-free, meatless dishes including 100 Non-dairy recipes.

Soft cover. Condition: Fine. **Bundle Up & Save On Postage** (illustrator). A very nice soft cover copy without flaw. 7 X 8" 135 pages. This book began as Julia Child's loose-leaf kitchen reference guide, gradually compiled from her own trials, remedies and errors - corrected as she cooked her way through the years. Often you can be in the midst of cooking and you can't remember what the oven temperature should be or the system that so successfully brings back the hollandaise sauce. This book aims to give quick, snappy answers to many of those kind of questions. It has Master recipes but doesn't pretend to take the place of a big detailed, all purpose cookbook, but for those who know their way around the stove reasonably well it will become a book you can't do without. Complete with a thorough, professional index.

Hardcover. Condition: Very Good. First Edition. > Edition/Printing: First edition | Shelf wear/rubbing/light soiling. Interior is clean. With 33 figures and 21 tables. Year 1990. 334 pages. Oversize/Overweight, No International shipping, No Expedited shipping. Standard shipping only.

Hardcover. Condition: Good. **Bundle Up & Save On Postage** (illustrator). First American Edition. No dust jacket, cloth cover has wear at bottom corners, title on side-edge is rubbed, some light moisture dimpling, otherwise clean and well bound. 7 x10" 1,171 pages, Weight 3 kg. published 1966. Adapted for the American kitchen by Avanelle Day. Introduction by Michael Field. An encyclopedia of the table and a textbook of good living that sums up half a century of professional experience and teaching by one of France's great master chefs: Henri-Paul Pellaprat. 45 pages of techniques illustrated by black/white step-by-step photographs, over 250 color photographs, glossary of cooking terms, seventy page index.

Paperback. Condition: Brand New. 344 pages. 9.61x6.69x0.81 inches. In Stock.

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Synthesis of oligosaccharides related to bacterial O-antigens.- Synthetic saccharide photochemistry.- Synthesis of glycolipids.- Conformational aspects of oligosaccharides.- Preparation of selectively alkylated saccharides as synthetic intermediates.- Chemi.