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Why Evaporated Milk Makes Good Food Better

Why Evaporated Milk Makes Good Food Better

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Why Evaporated Milk Makes Good Food Better

by Evaporated Milk Association

  • Used
  • good
Condition
Good
Seller
Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
Chisseaux, France
Item Price
£8.66
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About This Item

Chicago, Ill: Evaporated Milk Association, 1947. Staplebound. Good. Mildly soiled and scuffed wraps; fine illustrated interior (BW photos, recipes, text). Staplebound 15,2 x 22,7 cm., 48 pages. April 1947. Sliker 3927

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Details

Bookseller
Les livres des Limbes FR (FR)
Bookseller's Inventory #
022439
Title
Why Evaporated Milk Makes Good Food Better
Author
Evaporated Milk Association
Format/Binding
Staplebound
Book Condition
Used - Good
Quantity Available
1
Publisher
Evaporated Milk Association
Place of Publication
Chicago, Ill
Date Published
1947
Weight
0.00 lbs
Keywords
ABI PM Binder 2468 delcampe
Bookseller catalogs
Little Cookbooks, Biblio, ABI;

Terms of Sale

Les livres des Limbes

30 day return guarantee, with full refund including original shipping costs for up to 30 days after delivery if an item arrives misdescribed. Seller is not responsible for claims of "lost in shipment" if proof of shipment can be provided (i.e., tracking number, customs declarations form, or photo of package with postage on site in post office).

About the Seller

Les livres des Limbes

Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
Biblio member since 2013
Chisseaux

About Les livres des Limbes

Antiquarian and modern OP general interest, ephemera, and curated collections in cooking, poetry, art, and "regionalisme" (especially for France, Brazil, and Western USA). Please consult our nonconformist catalogs.

Glossary

Some terminology that may be used in this description includes:

Fine
A book in fine condition exhibits no flaws. A fine condition book closely approaches As New condition, but may lack the...
Soiled
Generally refers to minor discoloration or staining.
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