Gourmet's Basic French Cookbook: Techniques of French Cuisine
de Louis Diat
- Usado
- Aceptable
- Tapa dura
- Estado
- Aceptable
- Librería
-
South Lyon, Michigan, United States
Formas de pago aceptadas
Sobre este artículo
Gourmet, 1961. Hardcover. Acceptable. New York, 1961; blue boards with blue spine titles in gold labels; minimal corner and edge wear; sticker on spine; stain on bottom right corner of rear cover; 4to, 9 3/4" to 12" tall; no jacket; front hinge cracked and heavily damaged; rear hinge cracked; boards loose; interior is clean and unmarked. 654 pages.
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Detalles
- Librería
- A Squared Books
(US)
- Inventario del vendedor #
- SKU1140598
- Título
- Gourmet's Basic French Cookbook: Techniques of French Cuisine
- Autor
- Louis Diat
- Formato/Encuadernación
- Tapa dura
- Estado del libro
- Usado - Aceptable
- Cantidad disponible
- 1
- Editorial
- Gourmet
- Fecha de publicación
- 1961
- Peso
- 0.00 libras
Términos de venta
A Squared Books
Unconditional return for 7 days after receipt. Purchase price refunded. If book not as described, purchase price and shipping fee is refunded.
Sobre el vendedor
A Squared Books
Miembro de Biblio desde 2006
South Lyon, Michigan
Sobre A Squared Books
Closed shop.
Glosario
Algunos términos que podrían usarse en esta descripción incluyen:
- Cracked
- In reference to a hinge or a book's binding, means that the glue which holds the opposing leaves has allowed them to separate,...
- Hinge
- The portion of the book closest to the spine that allows the book to be opened and closed.
- Spine
- The outer portion of a book which covers the actual binding. The spine usually faces outward when a book is placed on a shelf....
- Acceptable
- A non-traditional book condition description that generally refers to a book in readable condition, although no standard exists...
- 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"...
