The New and Complete Encyclopedia of Cooking Deluxe Edition by Benoit, Madame - 1970

Montreal: Les Messageries du St Laurent Ltee, 1970. Softcover. Fair/Fair. No Stock Photos! We photograph every item. Volume 1 of a 12-volume set. 96-page booklet with three-hole punch. in original box. Box has significant wear, booklet has some water staining to top edge; Volume I covers Kitchen Arithmetic, Hors d'oeuvres and Canapes; Soups; How to Cook Meat; Beef;

Montreal: Les Messageries du St-Laurent [1970]. (4to) Very good plus. Issued without dust jacket. 1152pp. 12 sections bound in a post-binder with an orange and green floral pattern. Illustrated with black and white and color photographs. There is a previous owner's inscription and a small tear at the bottom of the front inner hinge. (Cookbooks, Cookbooks).

Montreal: Les Messageries Du Saint Laurent Ltee, 1977. Hardcover. Near Fine. Hardcover. Condition: Near Fine. First Edition. pp. 1152. Thick, heavy 4to., measuring 11.5" x 9" x 3". Pictorial boards with orange, white, and green floral-patterned illustrations and lettering to spine and front board bound in original metal-bolt binding. Replete with many hundreds of black and white photographs and illustrations. Lightest rubbing to extremities, and slight marking to spine, contents bright, clean and unmarked with tight, original sound binding. Overall, very good+ to near fine.

Montreal, Quebec, Canada: Les Messageries Du Saint Laurent Ltee., 1979. First Edition. Hardcover. Near Fine. pp. 1152. Thick, heavy 4to., measuring 11.5" x 9" x 3". Pictorial boards with orange, white, and green floral-patterned illustrations and lettering to spine and front board bound in original metal-bolt binding. Replete with many hundreds of black and white and colour photographs, illustrations and photographic reproductions. Lightest rubbing to extremities, contents bright, clean and unmarked with tight, original sound binding. Overall, very good+ to near fine. From the preface: "For almost 30 years Madame Jehane Benoit has been championing the cause of "la cuisine" in Canada. She is a graduate in food chemistry from the Sorbonne in Paris, but her real interest in food is emotional and imaginative. She needs no introduction to French Canadians. In Quebec, there is no chef better known. There is at least one of her 18 French cookbooks in most Quebec kitchens. More than 8000 have attended her… Read More