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Seller's Description:
Karl W Stuecklen. Very Good- A tight solid used copy with owner's inked name on front page, and dried-flower stain (p. 27). No inside markings or other food stains. Size: 8vo-over 7¾"-9¾" tall.
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Seller's Description:
Very Good. Very Good condition. Acceptable dust jacket. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included.
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Seller's Description:
Good. Good condition. Good dust jacket. With remainder mark. 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. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included.
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Seller's Description:
Stuecklen, Karl W. Very good in very good dust jacket. Sewn binding. Cloth over boards. 625 p. Audience: General/trade. Small stains to fore edge but no marks to pages. The price has been clipped and there are a couple of small tears to dust jacket but book's binding is intact and spine is uncreased though there are signs of shelf rubbing.
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Seller's Description:
Illustrated by Karl Stuecklen. Very Good in Very Good dust jacket. 0-394-41154-4. A late work of Beard's containing later versions of his recipes, many with an emphasis on lightness and many inspired by ingredients newly available in the market. There is a lengthy concordance of produce and ingredients– from apples to yeast–with Beard's advice on how to select and use them. Wide-ranging inspirations: Elizabeth David's stuffed fillet of beef, Asparagus Italian Style, Helmut Ripperberger's Roast Loin of Venison, Roast Loin of Pork (Beard's favorite meat) in 10 variations. A large book packed with a lifetime of cooking and eating; many recipes with interesting annotations. Yellow illustrated boards. Very good in a very good unclipped dust jacket.; Drawings; Thick 8vo 8" to 9" tall; xi, 625 pages.
