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Seller's Description:
Fair. This item is worn. Signs of wear may include aesthetic issues such as scratches, dents and worn corners. All pages and the cover are intact, but the dust cover may be missing. Pages may include moderate to heavy number of notes and highlighting, but the text is not obscured or unreadable.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Seller's Description:
Pages and cover are intact. Used book in good and clean conditions. Limited notes marks and highlighting may be present. May show signs of normal shelf wear and bends on edges. Item may be missing CDs or access codes. May include library marks.
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Seller's Description:
Bugat, Paul, and Ginet, Pierre. Fine in fine dust jacket. Pristine condition. Gray cloth binding. 450 p. Includes: illustrations, diagrams, index. xi, 450 p., [32] p. color plates. Large 8vo. A highly praised one-volume course on the art of classic French pastry. Nearly three years in the writing, the work is a marvel of organization, with 200 recipes. Numerous line drawings illustrate essential techniques; reference chapters at end offer supplementary discussions of equipment and ingredients. A definitive work. Bugat is well-known as the proprietor of Patisserie Clichy in Paris; he is also the grandson of the original pastry chef under Escoffier at the Ritz. Healy, a brilliant scientist in the field of theoretical physics, changed careers to become a successful food writer and cooking school teacher; he is also a member of the Confédération Nationale des Pâtissiers, Glaciers, et Confiseurs de France.
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Seller's Description:
Very Good in Very Good dust jacket. 0812054563. Brioches, croissants, puff pastries, cakes, pies, babas, meringues, and more. Over 200 recipes. With drawings by Paul Bugat and color photographs by Pierre Ginet. First printing. Light foxing along top edge, else very good in a very good dust jacket.
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Seller's Description:
Very Good/Very Good. 0812054563 Oversized 450pp including conversion tables, cross-index of components, and general index Over 200 step-by-step recipes with illustrations Full-color photographs Slipht ripple to first hundred pages and faint moisture stain on fore-edge of reverse side of front facing page "not for resale" stamped on top of page edges Dust jacket has a few very small tears on edge of jacket.
An absolute must have book for Patisserie students
I say its an absolute must have book for French Patisserie students, Its provide you the best available knowledge in English (a bit of French familiarity is bonus since its about French Patisserie and deserve the honour to (atleast) words being correctly pronounced)
I wish if there will be newer updated version with DVD (practical performance) available then we can certainly call this book the fort of knowledge.
TheFermentedCook
Jan 8, 2009
Definitive!
This is a great book. A definitive work on french pastry!
