What bookdealers really mean. A dictionary by Tom Congalton and Dan Gregory (Between the Covers), with additions from other sources
A cheaper leather substitute made from grinding up and "bonding" all the old leather shoes and pocket books you've thrown away, much as some fast food restaurants make bonded "roast beef" from cow lips and tails. Bonded leather can range in quality from really cheesy (and we don't mean "bonded" cheese) to reasonably attractive.
Pâte de cuir