Vintage 1972 Grand Diplôme Cooking Course Vols 17-20 HC Cookbook Gourmet Recipes

• Final four-volume set containing Volumes 17–20 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 chicken, duck, game, Chinese cooking, cocktail appetizers, French haute cuisine, classic fish dishes, European pastries, iced desserts, and elegant entertaining • Includes an extensive wine guide covering wine history, winemaking, European and American wine regions, wine service, bottles, and home cellaring • Volume 20 provides the comprehensive index and glossary for the complete 20-volume cooking course • Filled with vintage color photography, gourmet recipes, complete menus, and culinary instruction NOTE: This listing includes Volumes 17–20 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.