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Vintage 1972 Grand Diplôme Cooking Course Vols 13-16 HC Cookbook Gourmet Recipes
$35.00
$45.5
30% OFF
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Product Details
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Care Guide
• Four-volume set containing Volumes 13–16 of the 20-volume Grand Diplôme Cooking Course • Published in 1972 by The Danbury Press, a division of Grolier Enterprises • Edited by Anne Willan with the Purnell Grand Diplôme Editorial Board • Covers yeast breads, coffeecakes, candies, crêpes, French pastries, classic fish dishes, shellfish, preserves, homemade vinegars, appetizers, and cooking with cheese • Includes Indian, Pakistani, British, Mexican, Japanese, Spanish, Portuguese, and international recipes, plus wedding receptions and outdoor entertaining • Filled with vintage color food photography, gourmet recipes, complete menus, and step-by-step culinary instruction • Excellent for cookbook collectors, retro-kitchen enthusiasts, or cooks interested in classic international cuisine NOTE: This listing includes Volumes 13–16 only, not the complete 20-volume course. Very good pre-owned vintage condition with minor shelf wear consistent with age, storage, and handling. Interior pages are clean and legible. Please review all photos carefully for overall condition and details. The books will be securely packed for shipment.
Daily Cleaning: Use a soft brush or damp cloth to gently wipe away dirt. Avoid harsh chemicals. For mesh areas, use diluted mild detergent and a soft brush.
Drying: Air dry in a cool, shaded place after cleaning. Avoid direct sunlight or high heat, which can cause fading and glue deterioration.
Storage: Stuff with paper to maintain shape when not in use. Store in a dry, ventilated area to prevent mold. Rotate between multiple pairs to extend lifespan.
Usage Notes: Designed for basketball. Not recommended for hiking, long-distance running, or other specialized sports where different performance features are required.