About this title: For beginners and seasoned cooks alike, "The Gourmet Cookbook" is an eloquent, essential companion in the kitchen--one that will take its place among the classic cookbooks of this generation. Illustrated instructions explain everything from how to cut up a chicken to how to shuck an oyster. Two-color throughout.
Note: This is a general synopsis. Each listing is described below.
Binding: Hardcover
Publisher: Houghton Mifflin Harcourt
Date Published: 2004
ISBN-13:9780618374083ISBN:0618374086
Description: Acceptable. Book spine has tear on it. cannot be expedited, or shipped internationally. Thank you for shopping at Wabash Valley Books. read more
Binding: Hardcover
Publisher: Houghton Mifflin Harcourt
Date Published: 2004-09-28
ISBN-13:9780618374083ISBN:0618374086
Description: Very good. Very minimal damage to the cover (no holes or tears, only minimal scuff marks), in some instances dust jackets are not included, no missing pages, minimal to no highlighting/under. read more
Binding: Hardcover
Publisher: Houghton Mifflin Harcourt, New York
Date Published: 2004
ISBN-13:9780618374083ISBN:0618374086
Description: Very Good in Very Good dust jacket. 0618374086. Excellent copy of this must-have cookbook. An oversize volume (10" x 8.4" x 2.5" thick), in excellent shape. Interior has presentation remarks on front free endpaper, otherwise clean, unmarked, unstained inside. With 2 yellow cloth bookmark ribbons. Very slightly stained top & bottom edges. Dust jacket has orig $40 flap price inked over (but still readable), spine lightly faded, otherwise intact & undamaged.; Large 8vo 9"-10" tall; 1056 pages. read more
Description: New. For beginners and seasoned cooks alike, "The Gourmet Cookbook" is an eloquent, essential companion in the kitchen--one that will take its place among the classic cookbooks of this generation. Illustrated instructions explain everything from how to cu... read more
Description: New. 0618374086 hardcover in mint condition. Pages are clean, binding is tight. A nice copy of this fine work. Satisfaction Guaranteed. read more
Binding: Hardcover
Publisher: Houghton Mifflin Harcourt, NY
Date Published: September 22, 2006
ISBN-13:9780618806928ISBN:061880692X
Description: Near Fine in Near Fine jacket. 10.1 x 8.1 x 2.6 inches. Includes DVD. Book Condition: Near Fine. Dust Jacket Condition: Near Fine. First Edition. 6th Printing. Hardbound with dust jacket in mylar. Pages are clean, no markings from previous owners. Boards are clean and square. Binding is tight. Faint wear to cloth at spine ends and corners. Text block is clean. DJ is clean, bright, unmarked and unprice clipped, read more
Description: Very Good in Very Good jacket. 4to-over 9¾"-12" tall. DVD in Back of book-45 minute DVD featuring Ruth Reichl's favorite recipes and techniques is included. Lightly bumped corner on bottom. read more
"This is billed as a sort of must-have cookbook. Although there are a lot of really excellent recipes, you can't rely on it exclusively. Of course, the other, modern, high-tech issue is that you can find most of these recipes (for free) on the fabulous epicurious website."
"For a cookbook enthusiast such as I am, this book is great fun to peruse. I took it out of the library and it weighs about 40 tons but it was worth lugging it home. Reichl, the editor (maybe former?) of Gourmet magazine writes entertainingly. I have read some of her previous books and enjoyed each one. In this hefty tome, she presents lots of interesting and well-researched recipes that have either stood the test of time or are made with now readily available and more exotic ingredients in a delicious way. My only complaint about this book is that the title of each recipe is printed in yellow on white pages and I had a devil of a time seeing them (I'm an old lady; I need things printed clearly). If you enjoy reading cookbooks, I think you'll love this one. Have someone else carry it home for you (LOL)."
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