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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - w/ Dust Jacket!
by Peter P. Greweling; The Culinary Institute of America
- Used
- very good
- Hardcover
- Condition
- Very Good/Very Good Dust Jacket
- ISBN 10
- 0764588443
- ISBN 13
- 9780764588440
- Seller
-
Brookfield, Illinois, United States
Payment Methods Accepted
About This Item
John Wiley, 2007. Hardcover. Very Good/Very Good Dust Jacket. 8x1x11. This book with dust jacket is clean, solid and in great shape! This is an oversized hardcover book with 388 pages including many color photos. The binding is strong with all pages firmly attached. The pages are clean with no soiling, writing, or tears. The copyright page shows 2007 as the published date. The dust jacket shows general edgewear (No Chips). I have placed the DJ in a fresh mylar jacket and this book looks and feels great! We always ship in a sturdy cardboard box!
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Details
- Bookseller
- This Old Book (US)
- Bookseller's Inventory #
- 18071
- Title
- Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - w/ Dust Jacket!
- Author
- Peter P. Greweling; The Culinary Institute of America
- Format/Binding
- Hardcover
- Book Condition
- Used - Very Good
- Jacket Condition
- Very Good Dust Jacket
- Quantity Available
- 1
- ISBN 10
- 0764588443
- ISBN 13
- 9780764588440
- Publisher
- John Wiley
- Place of Publication
- U.s.a.
- Date Published
- 2007
- Size
- 8x1x11
- Keywords
- Cookbook
- X weight
- 65 oz
Terms of Sale
This Old Book
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.
About the Seller
Glossary
Some terminology that may be used in this description includes:
- Jacket
- Sometimes used as another term for dust jacket, a protective and often decorative wrapper, usually made of paper which wraps...
- Copyright page
- The page in a book that describes the lineage of that book, typically including the book's author, publisher, date of...