Grand Diplôme Cooking Course

The book is in good condition, featuring a sturdy hardcover with vibrant cover art. There is no dust jacket, but the binding remains intact, and the pages are clean with minimal signs of wear. There are no inscriptions or library markings, maintaining its collectibility. ##

"Grand Diplôme Cooking Course" is a comprehensive culinary guide published by Purnell Cookery in 1972. This edition, printed in the United States, is part of a series that brings the expertise of the London Cordon Bleu Cookery School to home chefs worldwide. The editorial board includes renowned figures like Rosemary Hume and Muriel Downes, ensuring the content's authenticity and quality. While the author remains unknown, the book's recipes have been rigorously tested in both London and U.S. kitchens, offering reliable and delicious results. The volume is part of a series, specifically Volume 12, and is tailored for those interested in mastering culinary techniques and expanding their recipe repertoire. The book is in good condition, with no dust jacket, and features a sturdy binding and vibrant cover imagery. Its scarcity in this specific edition makes it a valuable addition for collectors and culinary enthusiasts alike. ##