
"Rome Reborn: The Vatican Library and Renaissance Culture"
92A Yale Station
New Haven, CT 06520
attn: Orders
Telephone: 203-432-0940
Fax: 800-777-YALE
New Orders
Superintendent of Documents
P.O. Box 371954
Pittsburgh, PA 15250-7954
The stock number is S/N 030-000-00238-5, and the price is $25.00,
which includes shipping and handling. Make checks payable to the
Superintendant of Documents.
Library of Congress
Sales Office
Washington, D.C. 20540
Make checks payable to the Library of Congress and include
shipping and handling:
for an order include this much
totalling shipping and handling
________________________________________
up to $10.00 $ 3.50
$10.01-$25.00 $ 5.00
$25.01-$40.00 $ 6.50
$40.01-$60.00 $ 8.00
over $60.00 $10.00
outside U.S.A. $15.00
Call the Madison Sales Shop at 202-707-0204 for credit card
orders or any questions.
The cloth-bound version is also available from the publisher for
$29.95 plus $3.00 shipping and handling by writing to:
George Braziller Inc.
60 Madison Ave.
New York, NY 10010
Include the title of the book and the street address to which it
should be sent, or call 212-889-0909 for more information.
The Book Store has a direct exit to the
EXPO
Ticket Office. The
EXPO
Shuttle Bus is waiting outside, ready to transport you to one
of the exhibts. If you have something to say about the Book Store,
or about the exposition in general, please use the EXPO
Bulletin Board.
Random Century House
20 Vauxhall Bridge Road
London SW1V 2SA
Great Brittain
There is also a dutch version of the cookbook called 'De Klassieke Franse Keuken' and
published by Kosmos-Z&K.
Kosmos-Z&K Uitgevers
Postbus 14095
3508 SC Utrecht
The Netherlands
tel. +31.50.349211
A small leaflet about the
history of Le Cordon Bleu is available for free. For information about
the cooking courses contact
one of the schools directly.

is not responsible for the information
presented here. Please check each source directly before ordering
any of the books. The last update on the information from the Library
of Congress was in August 1993.
