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Le Repertoire De La Cuisine by Louis Saulnier 1976 HC/DJ Book English

Condition:
not specified
very good. some wear on dust jacket. tight binding. no missing pages, no tears or writing.
Price:
C $22.00
Shipping:
C $24.00 Economy Int'l Shipping. See detailsfor shipping
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Located in: Montreal, Canada
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Estimated between Thu, Jun 13 and Fri, Jul 19 to 43230
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eBay item number:226104352359
Last updated on Apr 20, 2024 20:26:05 EDTView all revisionsView all revisions

Item specifics

Seller Notes
“very good. some wear on dust jacket. tight binding. no missing pages, no tears or writing.”
Binding
Hardcover
Language
English
Special Attributes
Dust Jacket
Author
Louis Saulnier
Publisher
Barron's educational series
Topic
Cooking
Subject
Cooking
Original/Facsimile
Original
ISBN
0812051084

Item description from the seller

calamityani

calamityani

100% positive feedback
136 items sold
Usually responds within 24 hours

Detailed seller ratings

Average for the last 12 months

Accurate description
4.8
Reasonable shipping cost
4.8
Shipping speed
5.0
Communication
5.0

Seller feedback (75)

c***0 (75)- Feedback left by buyer.
Past year
Verified purchase
There were a couple condition issues not described in the listing. But the price was still quite worth it, the book was packed very well, especially considering its size and weight.
e***e (184)- Feedback left by buyer.
Past year
Verified purchase
Excellent seller and communication
a***n (103)- Feedback left by buyer.
Past 6 months
Verified purchase
Excellent condition and quick shipping.

Product ratings and reviews

5.0
5 product ratings
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Would recommend

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Most relevant reviews

  • Everything Culinary in one spot

    This is the dictionary textbook of all things culinary. Alphabetically by defined section, sauces , soups etc. Not recipes nor quantities, simply defined with the the component ingredients. Amazing. Ageless and important. Compact in size and font, I do need to wear my glasses.

    Verified purchase: YesCondition: Pre-OwnedSold by: goodwillexpress

  • Le Repertoire De LA Cuisine by Saulnier

    My culinary instructor recommened this book as an excellent reference to Escoffier. It has explanations of french culinary terms, recipes for sauces, ingredients and preparations for appetizers, soups, entrees, salads, and desserts. It was first published in 1914, so it is an older book, but still an excellent source of information.

  • Serious Cooks Helper

    This is an excellent source book for the accomplished cook. Recipes are written in ingredients and technique only. You must have some knowledge of cooking to fill in the blanks. Great material and over 6000 recipes. I highly recommend this book if you are an experienced cook looking for a short book of many recipes!