Modern Southwest Cuisine by John Rivera Sedlar - 1986-02-09

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

Simon & Schuster, 1986. Hardcover. Good. Disclaimer:A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.

Simon & Schuster, 1986-10. Hardcover. Good.

Simon & Schuster. Used - Good. Good condition. Good dust jacket. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Paperback. Good.

Riverside, New Jersey, U.S.A.: Simon & Schuster, 1986. large hardback in near fine condition with near fine dust jacket. Hardcover. Near Fine/Near Fine.

Simon & Schuster, 1986. First Edition. Hardcover. Near Fine/Near Fine. A near fine first printing copy with a near fine dust jacket, signed, inscribed, and dated by the author on the inner endpaper.

New York, NY: Simon & Schuster, 1986. 1st Ed 1st Pr. Hardbound. 4to. 347 Pgs.. Nr Fine in Good DJ/Good. Richard Clark. Modern Southwest Cuisine published by Simon & Schuster, New York, NY, 1986. 1st Edition 1st Printing. Hardbound. Paper DJ. Size 4to (up to 12'' tall). Condition: Nr Fine in Good DJ. 222 Pgs. ISBN 0671611623. LCCN 86-13780. Recipes from the Chef of the Saint Estephe Restaurant in California. Wine notes by Steve Garcia. By Chef John Sedlar with Notrman Kolpas. The cuisine evolved from its various cultures - native American, Spanish, Mexican, and Anglo-American with the techniques of classic French cooking. With this book, the home cook has the opportunity to prepare dishes in the brilliant Saint Estephe style. Chef Sedlar is also a gifted teacher; and, along with clear and surprisingly uncomplicated recipes, provides an informative and descriptive text. Color photographs by Richard Clark illustrate the dishes. Description text copyright 2008 BooksForComfort. Item ID 18692.

New York, NY: Simon & Schuster, 1986. 1st Ed 1st Pr. This book would make an excellent gift. Hardbound. 4to. 222 Pgs.. Fine in Good DJ/Good. Richard Clark. Modern Southwest Cuisine by John Sedlar. Published by Simon & Schuster, New York, NY, 1986. 1st Edition 1st Printing. Hardbound. Paper DJ. Size 4to (up to 12'' tall). Condition: Fine in Good DJ. This book would make an excellent gift. 222 Pgs. ISBN 0671611623. LCCN 86-13780. Recipes from the Chef of the Saint Estephe Restaurant in California. Wine notes by Steve Garcia. The cuisine evolved from its various cultures - native American, Spanish, Mexican, and Anglo-American with the techniques of classic French cooking. With this book, the home cook has the opportunity to prepare dishes in the brilliant Saint Estephe style. Chef Sedlar is also a gifted teacher; and, along with clear and surprisingly uncomplicated recipes, provides an informative and descriptive text. Color photographs by Richard Clark illustrate the dishes. Description text copyright… Read More

Simon & Schuster. As New in Fine dust jacket. 1986. First Edition; First Printing. Hardcover. 0671611623 . This specific hardback book is in like new condition with a hard board cover that has sharp edges and corners and has a tight binding. The pages are clean, crisp, unmarked and uncreased. The dust jacket is in fine condition with little wear if any. We package all books in custom cardboard book boxes for shipment and ship daily with tracking numbers.; "Offers nouvelle cuisine versions of traditional dishes of the American Southwest, including appetizers, soups, salads, seafood, poultry, meat, desserts, pickles and preserves."; 10.9 X 8.6 X 0.8 inches; 224 pages .