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A Dictionary of Japanese Food: Ingredients & Culture
de Richard Hosking
- Usado
- Estado
- Used - Very Good
- ISBN 10
- 0804820422
- ISBN 13
- 9780804820424
- Librería
-
Stone Mountain, Georgia, United States
Precio
EUR 4.69EUR 3.99
Formas de pago aceptadas
Sobre este artículo
Tuttle Publishing, January 1997. Paper Back. Used - Very Good. This copy looks like a New Book with just a little shelf wear. The pages are clean & crisp and the binding is like new. There is a crease to the back cover. No other marks, rips, tears, stains or writing. Ready to ship with delivery confirmation.
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Detalles
- Librería
- Bargainbrain
(US)
- Inventario del vendedor #
- 241232
- Título
- A Dictionary of Japanese Food: Ingredients & Culture
- Autor
- Richard Hosking
- Formato/Encuadernación
- Paper Back
- Estado del libro
- Used - Very Good
- Cantidad disponible
- 1
- Encuadernación
- Tapa blanda
- ISBN 10
- 0804820422
- ISBN 13
- 9780804820424
- Editorial
- Tuttle Publishing
- Lugar de publicación
- Tokyo, Japan
- Fecha de publicación
- January 1997
- Páginas
- 240
Términos de venta
Bargainbrain
30 day return guarantee, with full refund including original shipping costs for up to 30 days after delivery if an item arrives misdescribed or damaged.
Sobre el vendedor
Bargainbrain
Miembro de Biblio desde 2021
Stone Mountain, Georgia
Sobre Bargainbrain
Bargainbrain books is a 20-year-old business that is currently not open to the public except by appointment only. We have thousands of titles and add new books, DVDs, and CDs almost daily.
Glosario
Algunos términos que podrían usarse en esta descripción incluyen:
- Crisp
- A term often used to indicate a book's new-like condition. Indicates that the hinges are not loosened. A book described as crisp...
- New
- A new book is a book previously not circulated to a buyer. Although a new book is typically free of any faults or defects, "new"...
- Shelf Wear
- Shelf wear (shelfwear) describes damage caused over time to a book by placing and removing a book from a shelf. This damage is...
