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Verlag: New York: Random House, Inc., 1978., 1978
ISBN 10: 0394413288ISBN 13: 9780394413280
Anbieter: David Hallinan, Bookseller, Columbus, MS, USA
Buch
Fourth printing (per publisher's number line upon copyright page). xx, 299 pages. Hardcover: H 24cm x L 16.25cm. Dust jacket lightly rubbed with bumping at edges; past bookseller's price sticker affixed at rear panel's upper right; front flap is price-clipped. Muted purple boards with bright copper stamping to spine and front board; bumping to spine ends. Foxing to text block edges. Light foxing to endpapers; interior pages are clean. Binding retains some crispness. A very good+ copy in a very good+ dust jacket. Features 319 recipes by prominent New Orleans chefs including those of co-author Nathaniel Burton (1914-1986) who was the legendary chef of the Hotel Pontchartrain Caribbean Room and Broussard's Restaurant plus those of Raymond Thomas, Sr., Leah Chase, Annie Laura Squalls, Louis Evans, Austin Leslie, Charles Bailey, Henry Carr, Rosa Barganier, Malcolm Ross, Larry Williamson, Sherman Crayton, Louise Joshua, Letitia Parker, Rochester Anderson, and Charles Kirkland. With Dedication, Acknowledgements (noting the invaluable assistance of editor Toni Morrison), Introduction, Suppliers, Glossary, and Index. Text divided into "Part One - The Chefs" and "Part Two - The Recipes" which is further divided into sections: "Appetizers," "Seafood," "Meats," "Fowl and Game," "Vegetables," "Stocks, Soups and Gumbos," "Sauces and Dressings," "Egg Dishes," "Bread, Crepes and New Orleans Specialties," and "Desserts." {GastShelf#3} ISBN 0394413288.