A collection of recipes and writing by a group of Saskatoon writers and visual artists who for several years met at a local pub each Friday at 5 o'clock to discuss art and food.
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A collection of recipes and writing by a group of Saskatoon writers and visual artists who for several years met at a local pub each Friday at 5 o'clock to discuss art and food.
Read Less
Add this copy of Friday After 5: the Feast to cart. $16.99, like new condition, Sold by JWMah rated 3.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 2000 by Thistledown Press.
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Seller's Description:
Fine. 8vo-over 7¾"-9¾" tall. (CAD) First Edition No markings, Fine with diecut window in perfect order. Tan coloured card cover with flaps over metal coil binding, 168pp. Colour and B&W photos and illus. This is an unusual and creative cookery book put together by the Broadway Collective a association of creative people in Saskatoon Sk. The book is nicely proced by Thistledown Pressand the design is by Edison del Canto. Writers and artist talk about cooking and food and give their often very personal recipes. contributors include Guy Vanderhaeghe, Marie Lannoo, Carol Perehudoff, Suzanne Paschall, Elizabeth Phillips and many others. (1.6 JM PLX 501/0.
Add this copy of Friday After Five the Feast to cart. $18.49, very good condition, Sold by JWMah rated 3.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 2000 by Thistledown Press.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Near Fine. 8vo-over 7¾"-9¾" tall. (CAD) First Edition No markings, Near Fine with diecut window in perfect order, small crease to corner of back cover. Tan coloured card cover with flaps over metal coil binding, 168pp. Colour and B&W photos and illus. This is an unusual and creative cookery book put together by the Broadway Collective a association of crative people in Saskatoon Sk. The book is nicely produced by Thistledown Press and the design is by Edison del Canto. Writers and artist talk about cooking and food and give their often very personal recipes. contributors include Guy Vanderhaeghe, Marie Lannoo, Carol Perehudoff, Suzanne Paschall, Elizabeth Phillips and many others. (1.6 JM HOZ 402/4.
