Grand Diplôme Cooking Course

This hardcover edition of the "Grand Diplôme Cooking Course" shows moderate wear, particularly on the cover edges, reflecting its age and use. The binding remains intact, ensuring durability for continued use in the kitchen. There is no dust jacket, and the book is free from inscriptions and library markings.

The "Grand Diplôme Cooking Course" is an essential culinary guide edited by Anne Willan, with contributions from renowned culinary experts Rosemary Hume and Muriel Downes. Published by The Danbury Press in 1972, this hardcover edition is a comprehensive adaptation of the original work by Purnell Cookery. This edition is tailored for both novice and experienced cooks, offering a rich array of recipes tested at the prestigious Cordon Bleu Cookery School. The book is a valuable resource for anyone looking to expand their culinary repertoire with classic techniques and dishes. The absence of a dust jacket and some signs of wear on the cover indicate its vintage status, adding to its charm as a collector's item.