Resultados de búsqueda: leiths techniques bible de spaull susan

Bloomsbury Publishing Plc. Used - Very Good. Ships from the UK. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.

Paperback. Very Good.

Paperback. Good.

Bloomsbury UK, 2003-06-01. Hardcover. Used: Good.

London: Bloomsbury, 2003. Hardback in Dust Wrapper.. Very Good — in Very Good Dust Wrapper.. ### IMPORTANT: Weighing 2.1kg. shipping beyond the shores of my utopian country will be by ParcelForce World Wide, and starts at £15.00 Europe/£30.00 Elsewhere (less the displayed cost) for a 5-7 day service, tracked, duties unpaid. ### Hardback in dust wrapper (black boards with gilt titling to the spine) Physically 10” x 7¾” (2.1 kg); (xi) 780pp; Index; Preface by Caroline Waldegrave; A Later Printing. Includes: Menus; Recipes; Diagrams; Tables; ISBN: 978-0-7475-6046-3 || The book is on my shelves and will be carefully packed and posted from the pastoral paradise of Peasedown St. John, Bath, by a real bookseller in a real book shop - with my personal guarantee and my beady eye on the Consumer Contracts Regulations. REMEMBER! Buying my copy means the bookshop Jack Russells get their supper! My Book #196976|| Condition:

London: Bloomsbury, 2003. First Edition. Hardcover. Near fine cloth copy in a very good if slightly edge-nicked and dust-toned dust-wrapper. Pages very slightly tanned. Remains particularly well-preserved overall. Physical description: xi, 780 p.: ill.; 25 cm. Notes: Includes bibliographical references and index. Subjects: Leith's School of Food and Wine. Cooking. Cookery. Genre: Cooking.

hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book.

UK: Bloomsbury Publishing PLC, 2003. Book. Very Good. Hardcover. 1st Edition. 4to - over 9¾ - 12" tall. This is the ultimate cookery reference book. Learn how to prepare meat and fish, make perfect pastry and bread, as well as equip a kitchen. Understand what makes recipes work and what has happened when they haven't. An indispensable book for from a novice to a chef. A good, tight clean copy..