Cordon Bleu

Oxford: Heinemann Professional Publishing, 1989. 415pp inc index, maps and b&w drawings - Published on behalf of the Wine and Spirit Education Trust. Comprehensive guide to the major wine- and spirit-producing regions of the world and their products. Other than the spine being sunned this book is immaculate. Second Edition. Trade Paperback. Very Good +/No Jacket. Illus. by Tippel, Dianne and Cottam, Martin (drawings) and Piggott, Reginald (Maps). 6.25 x 9.25". more information

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France: Sud Ouest, 1993. 252pp. inc index - Profusedly illustrated in colour. More than 300 recipes from the South East of France. Book is immaculate. First Edition. Laminated. Fine, Très Beaucoup Bon/No Jacket, sans Jaquette. 7 x 9.5". more information

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London: David & Charles, 1986. 120pp inc index and profusion of colour illustrations. 1st Ed. This volume brings the art of Cordon Bleu cookery brought up to date. "Louis XV of France was a great gourmet and his reign saw many developments in the culinary art. The very term "cordon bleu" was strictly applied to women cooks only and originated from an enthusiastic recognition of female merit by the king himself... Let your microwave cooker help you to produce the tried and tested recipes I have prepared for you here and created exciting meals to please the most discerning of cooks and fit to set before a king." Small chip on Spine in back at hinge, otherwise immaculate.. First Edition. Laminated. Fine/No Jacket. more information

Offered by Books at Star Dot Star (United Kingdom)

London: David & Charles, 1986. 120pp inc index and profusion of colour illustrations. 1st Ed. This volume brings the art of Cordon Bleu cookery brought up to date. "Louis XV of France was a great gourmet and his reign saw many developments in the culinary art. The very term "cordon bleu" was strictly applied to women cooks only and originated from an enthusiastic recognition of female merit by the king himself... Let your microwave cooker help you to produce the tried and tested recipes I have prepared for you here and created exciting meals to please the most discerning of cooks and fit to set before a king." This book is immaculate.. First Edition. Laminated. Fine/No Jacket. 7.5 x 11". more information

Offered by Books at Star Dot Star (United Kingdom)

London: David & Charles, 1986. 120pp inc index and profusion of colour illustrations. 1st Ed. This very scarce volume brings the art of Cordon Bleu cookery brought up to date. "Louis XV of France was a great gourmet and his reign saw many developments in the culinary art. The very term "cordon bleu" was strictly applied to women cooks only and originated from an enthusiastic recognition of female merit by the king himself... Let your microwave cooker help you to produce the tried and tested recipes I have prepared for you here and created exciting meals to please the most discerning of cooks and fit to set before a king." This book is immaculate, except light soiling to rear EPs.. First Edition. Laminated. Fine -/No Jacket. 7.5 x 11". more information

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London: Merehurst Ltd, 1998. 64pp inc many colour photos - 1st Ed. Recipes for a large variety of desserts in the Cordon Bleu style. Includes everything from American Apple Pie, Vanilla Ice Cream, Hot Passion Fruit Souffles and Rhubarb and Almond Tarts to Creamed Rice Pudding, Lemon Meringue Pie and Gooseberry Fool. Book is immaculate except for a smear of green ink to front cover.. First Edition. Pictorial Card. Very Good/No Jacket. 8.5 x 9.5". more information

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Hatfield, UK: The House of Grolier, 1981. 64pp. inc index and many colour photos - Volume 2 of the series. Contains recipes, tips and tricks in the Cordon Bleu style from the London Cordon Bleu Cookery School featuring: Frying, White Fish, Poultry, Making Basic Sauces, Flaky and Rough Puff Pastry, Pasta and 4 Complete Menus. Book (decorated laminated cover) is immaculate.. Reprint. Laminated. Very Good +/No Jacket. 9.5 x 12". more information

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Hatfield, UK: The House of Grolier, 1981. 64pp. inc index and many colour photos - Volume 3 of the series. Contains recipes, tips and tricks in the Cordon Bleu style from the London Cordon Bleu Cookery School featuring: Ragouts and Stews, Butter Sauces, Home-baked Bread, Custards, English Cakes, Meringues and Two Party Menus. Book (decorated laminated cover) is immaculate.. Reprint. Laminated. Very Good +/No Jacket. 9.5 x 12". more information

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Hatfield, UK: The House of Grolier, 1981. 64pp. inc index and many colour photos - Volume 10 of the series. Contains recipes, tips and tricks in the Cordon Bleu style from the London Cordon Bleu Cookery School featuring: Plan Special Occasion Parties, Weekend Entertaining, Cooking Pork and Bacon Joints, and Your Christmas Pudding. Book (decorated laminated cover) is immaculate.. Reprint. Laminated. Very Good +/No Jacket. 9.5 x 12". more information

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Abingdon, Oxon, UK: BPC Publishing, 1971. 160pp. inc index, appendix, glossary and many colour photos - Another in the series adapted from the Cordon Bleu Cookery Course, this one is a collection of 18 menus for main courses featuring beef, lamb, pork, gammon, chicken, duck, fish, or veal. The book (decorated laminated cover) is immaculate.. First Edition. Laminated. Fine/No Jacket. 5.5 x 8.5". more information

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Abingdon, Oxon, UK: BPC Publishing, 1971. 160pp. inc index, appendix, glossary and many colour photos - A collection of 18 menus for main courses featuring beef, lamb, pork, gammon, chicken, duck, fish, or veal. The book (decorated laminated cover) is immaculate, except for top half of FEP having been cut away.. First Edition. Laminated. Very Good/No Jacket. 5.5 x 8.5". more information

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Abingdon, Oxon, UK: BPC Publishing, 1970. 160pp. inc index, and many colour photos - Another in the series adapted from the Cordon Bleu Cookery Course, this one deals with how to cook for all sorts of parties from Christmas parties to Sweet 16 parties. The book (decorated laminated cover) is immaculate. . First Edition. Laminated. Fine/No Jacket. 5.5 x 8.5". more information

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London: Macdonald & Janes, 1977. 144pp. inc index and many colour photos - Another in the series adapted from the Cordon Bleu Cookery Course. This one guides the reader through everything from basic egg cookery, to souffles and roulades. The book (decorated laminated cover) is immaculate.. Reprint. Laminated. Fine/No Jacket. 5.5 x 8.5". more information

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London: Macdonald & Janes, 1977. 144pp. inc index, glossary - Profusely illustrated in colour. Laminated Pictorial front cover.. Reprint. Laminated. Fine/No Jacket. 5.5 x 8.5". more information

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Abingdon, Oxon, UK: BPC Publishing, 1972. 141pp.inc glossary plus index - Profusely illustrated in colour. Laminated Pictorial front cover. DJ lightly soiled. . First Edition. Laminated. Fine/Very Good. 5.5 x 8.5". more information

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London: Severn House, 1979. 190pp. inc index, appendix, and 16 colour plates - Reece presents the reader with a basic course in traditional French cooking with recipes for everyday fare as well as for special occasions. The book and DJ (un-clipped) are immaculate, except edgewear exp to top of DJ.. First Thus. Cloth. Very Good +/Very Good +. 5 x 8". more information

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London: Dorling Kindersley Ltd, 1994. 160pp inc index and dozens of colour photos with foreword by Andre Cointreau - "One hundred Cordon Bleu recipes to celebrate 100 years of the greatest name in French cooking." Standard ex-library markings and stamps but otherwise clean and tight.. First Edition. Laminated. Very Good +/Very Good +. 8 x 12". Ex-Library. more information

Offered by Books at Star Dot Star (United Kingdom)