LaVarenne Pratigue by Willan, Ann

Used - Good. Used book that is in clean, average condition without any missing pages.

Macmillan of Canada, 1989. Hardcover. Good. Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Macmillan of Canada, 1989. Hardcover. Acceptable. Missing dust jacket; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Paperback. Very Good.

Toronto: MacMillan of Canada, 1989. (CAD) First Canadian Edition Owner's 11 word inscription to the end paper,no other markings, otherewise Fine in unclipped Near Fine dust jacket with a touch of rubbing to the head of spine; DJ is in mylar sleeve. 29 x 22 cm, Blue boards, printed endpapers, [1-4] 5-528pp, index, bibliography. Techniques, ingredients and tools of modern cuisine with more than 2,500 full-colour photos. Anne Willan is the founder and president of Ecole de Cuisine La Varenne in Paris. This is one of the most comprehensive cooking guides ever published with very clear colour photos of the techniques and of the ingredients. It provides valuable advice and answers to cooking questions: which herbs will turn bitter if added to the beginning of a recipe; the difference between entrecote and porterhouse; why egg yolk will absorb just so much oil before the hollandaise sauce self-destructs. A heavy book. (6.0 JM LVR 200/b3. 1st. Hardcover. Near Fine/Near Fine. 4to - over… Read More

Macmillan of Canada, 1989-03-01. Hardcover. New. New. In shrink wrap. Looks like an interesting title!