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Harper Collins. New Ed. Good. Good. Ship within 24hrs. Satisfaction 100% guaranteed. APO/FPO addresses supported
ON FOOD AND COOKING - The Science and Lore of the Kitchen by HAROLD MCGEE - 1991-01-01
by HAROLD MCGEE
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ON FOOD AND COOKING - The Science and Lore of the Kitchen
by HAROLD MCGEE
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1991-01-01. Good. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. May be re-issue. May be ex-library. Shipping & Handling by region. Buy with confidence, excellent customer service!
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- Book Condition Used - Good
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- ISBN 10 0004126572
- ISBN 13 9780004126579
- Date Published 1991-01-01
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ON FOOD AND COOKING - The Science and Lore of the Kitchen
by MCGEE, HAROLD
- Used
- good
- Condition
- Used - Good
- Edition
- New Ed
- ISBN 10 / ISBN 13
- 9780004126579 / 0004126572
- Quantity Available
- 1
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Philadelphia, Pennsylvania, United States
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On Food and Cooking : the Science and Lore of the Kitchen.
by Harold McGee:
- Used
- Hardcover
- Condition
- Used
- Binding
- Hardcover
- ISBN 10 / ISBN 13
- 9780004126579 / 0004126572
- Quantity Available
- 1
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Tewkesbury, United Kingdom
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London: HarperCollins, 1996. Reprint (hardback). 8vo (24cm by 16cm), xx, 684pp. Text illustrations. Original black cloth, dustwrapper. Light foxing to the edges of the text block, else the book is in very good condition; the dustwrapper is in near-VG condition (minor chafing of the extremities). ISBN 0004126572
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On food and cooking : the science and lore of the kitchen / Harold McGee
by Mcgee, Harold
- Used
- Hardcover
- Condition
- Used
- Edition
- Reprint
- Binding
- Hardcover
- ISBN 10 / ISBN 13
- 9780004126579 / 0004126572
- Quantity Available
- 1
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Galway, Ireland
- Item Price
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£48.56£28.95 shipping to
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London : Harper-Collins, 1992. Reprint. Hardcover. Fine cloth copy in an equally fine dust-wrapper. Particularly well-preserved overall; tight, bright, clean and especially sharp-cornered. Physical description; 684 p. ill. map. Subjects; Applied Sciences/Medicine/Technology. Cooking; Diet. Nutrition. Food science. Food presentation.
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