Description: The Great Cooks Cookbook: A Good Cooking School Cookbook dated 1974; Published in the USA by Ferguson/Doubleday. HCDJ 270 pages including color plates, black and white illustrations and index. A totally new kind of cookbook by the Faculty of the Great Cooking School. Eleven Masters of fine cooking, eating and entertaining present over 200 recipes that go beyond a single point of view...These famous chefs offer a tantalizing mix of attitude, work ethic, style and expertise. James Beard on Menu Planning, Alexis Bespaloff on Wine, Phillip Brown on Meats, John Clancy on Baking, Edward Giobbi on Pasta, George Lang on Soups, Leon Lianides on Fish and Seafood, Helen McCully on Hors D'oeuvres, Maurice Moore-Betty on Deserts, Jacque Pepin on Vegetables, and Felipe Rojas-Lombardi on Poultry and Game. Book is in very good preowned condition. Price has been clipped on inside dust jacket..Dust jacket has a couple very miniscule tears at the top back and bottom, no missing or writing on any pages. Wonderful preowned cookbook..by many of the most famous chefs and masters of cooking in the world.
Price: 10.99 USD
Location: Norfolk, Connecticut
End Time: 2025-02-01T19:04:15.000Z
Shipping Cost: 6.13 USD
Product Images
Item Specifics
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Binding: Hardcover
Place of Publication: United States
Language: English
Illustrator: Various
Signed: No
Author: James Beard
Personalized: No
Publisher: Ferguson/Doubleday
Topic: Cooking
Country/Region of Manufacture: United States
Subject: Cooking
Original/Facsimile: Original
