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NY: Doubleday, 1963.\u003c\/p\u003e\n\u003cp\u003eA classic and charming book with over 500 omelette recipes, sweet and savory, including caviar omelette, chestnut omelette, feu follet, cherubin, Cote d'Azur, a multitude of ham omelettes of varying names, etc. Heavy chipping to jacket spine ends, fading to jacket spine, small chip to top of front panel; inscription to half-title, else near very good.\u003c\/p\u003e\n\u003cp\u003e(58 \u0026amp; single subj. backstock)\u003c\/p\u003e","brand":"Cape Cod Trip 2023","offers":[{"title":"Default Title","offer_id":22091647615094,"sku":"","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/The_Art_of_Cooking_Omelettes.jpg?v=1548707719"},{"product_id":"wine-france-sicard-joseph-la-cave-du-chapon-fin","title":"(Wine - France) Sicard, Joseph. La Cave du Chapon Fin.","description":"\u003cp\u003e45 pp. Illus. incl. double-page folding appellation map of the region, printed in blue and green with wine list on verso. 11x8.5\", pictorial stiff wrappers. No. 64 of 100 copies. Bordeaux: J. Sicart \u0026amp; Co., 1954.\u003c\/p\u003e\n\u003cp\u003eA handsome list of wines printed in red and black, from the famed Bordeaux restaurant Le Chapon Fin. While the restaurant was established in 1825, it's fame evolved after Joseph Sicard arrived in 1900, and the restaurant became a destination for chic and wealthy tourists from around the world. Some of its famed patrons were Henri de Toulouse-Lautrec, Sarah Bernhardt, Alphonse Mucha, and King Edward VII. In 1933, Le Chaon Fin became on of the first restaurants to earn three Michelin stars. Period ad for the restaurant in French and English laid-in loose. Very good. \u003c\/p\u003e\n\u003cp\u003e(95)\u003c\/p\u003e","brand":"Chanticleer Books","offers":[{"title":"Default Title","offer_id":22298763657334,"sku":"","price":300.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/Bordeaux1.jpg?v=1550705859"},{"product_id":"pastry-pellaprat-h-p-les-desserts-recueil-de-patisserie-et-entremets-simples","title":"Les Desserts: Recueil de Patisserie et Entremets Simples (H. P. Pellaprat)","description":"\u003cp\u003e\u003cstrong\u003e \u003c\/strong\u003eIllus. with numerous color plates. Cloth, jacket. First Edition. 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Paris: Librairie Larousse, c.1900.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"m_8809678941164581039default-style\"\u003eMenus by season, Glossary of recipes and terms of cuisine, chapters on charcuterie, butchery, vegetables, fish, bread, cheese, patisserie, etc. An excellent book for the knowledge of the basic principles of cooking as well as for the knowledge of food. The recipes are from Mr. Bedet, chef at the Pavillon d'Armenonville restaurant in the Bois de Boulogne. A classic, essential for both amateurs and professionals. Sunning to spine, else very good.\u003c\/p\u003e\n\u003cp class=\"m_8809678941164581039default-style\"\u003e(6)\u003c\/p\u003e","brand":"Catherine Pantsios","offers":[{"title":"Default Title","offer_id":22675584516214,"sku":"","price":125.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/IMG_3790.jpg?v=1558902549"},{"product_id":"guillot-andre-la-grande-cuisine-bourgeoise","title":"(French) Guillot, Andre. La Grande Cuisine Bourgeoise.","description":"\u003cp class=\"m_-5624846035451495178ox-618768bf3d-ox-b6d65e66aa-ox-2eb59440ec-ox-d959623bcf-ox-d4c313c672-ox-32d05b0186-ox-62a60e275f-default-style\"\u003e\u003cspan\u003eIllus. with 23 plates from etching by Andre Jacquemin. 10.75x8.25\", dec. brown, red \u0026amp; blue cloth. First Edition. 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