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Published by Douglas & McIntyre, 2004
ISBN 10: 155365028XISBN 13: 9781553650287
Seller: SecondSale, Montgomery, IL, U.S.A.
Book
Condition: Very Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
Published by Douglas & McIntyre, Limited, 2004
ISBN 10: 155365028XISBN 13: 9781553650287
Book
Condition: Very Good. Very Good condition. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp.
Published by Douglas & McIntyre, Vancouver, B.C., 2004
ISBN 10: 155365028XISBN 13: 9781553650287
Seller: Hourglass Books, Vancouver, BC, Canada
Book
Soft cover. Condition: Very Good+. Canadian First. Complete number line from 1 to 5; French flaps format; a bit of edge wear to card covers; otherwise a solid, clean copy with no marking or underlining; collectible condition; well illustrated with both black and white and colour photographs. Book.
Published by Douglas & McIntyre, Vancouver, 2010
ISBN 10: 1553652614ISBN 13: 9781553652618
Seller: COOK AND BAKERS BOOKS, PARKSVILLE, VANCOUVER ISLAND, BC, Canada
Book First Edition
Soft cover. Condition: Very Good. John Sherlock and Shannon Mendes Photography (illustrator). First Edition. A very nice soft cover copy with French flaps, original price sticker on front cover, very slight edgewear, otherwise without flaw. 7 X 10.5" 250 pages. Foreword by Vicki Gabereau. The Chefs' Table Society returns with 120 all new recipes from seventy of the best known and emerging chefs around Vancouver, Whistler, southern Vancouver Island and the Okanagan. With color presentation photographs, b/w photos of the chefs and inside looks into the kitchens.
Published by Douglas & McIntyre, 2004
ISBN 10: 155365028XISBN 13: 9781553650287
Seller: Mad Hatter Bookstore, Westbank, BC, Canada
Book
Soft cover. Condition: New. Foreword by John Bishop. Fine tan white color pictorial trade paperback. French Flaps. (2004), 4to, 218pp. Recipes include: Cinzano And Mustard Sauce, Bison Short Ribs Anise Infused With wildflower Honey and Chili Glaze, Crab Bisque, Fennel and Chardonnay Braised Lamb Shanks, Grand Marnier Ganache, Maple Syrup Ice Cream, Sambal Oelek Marinade, Meschin with Shrimp Cakes, Wild Spring Salmon and Fresh Peaches En papillote with Mint Leaves and Mascarpone, Muskox Pistachio Crusted Wild Arctic With Porcini Cream Sauce, Salmon In West Coast Fish Cakes.