Smart Casual

Clean, flat, no markings; a small dogear on upper L rear of book. Ships from So-Cal.

University of Chicago Press, 2013. Hardcover. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

University of Chicago Press, 2013. Hardcover. Like New. Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

University of Chicago Press, 2013-01-01. Hardcover. Very Good. Contents are tight and clean

University Of Chicago Press. Used - Very Good. 2013. Hardcover. Very Good.

UsedGood. Some noticeable dust jacket wear/staining but text is mostly clean & readable.

University of Chicago Press. Used - Very Good. 2015. Reprint. Paperback. Pbk. Some shelf wear. Else clean copy. Very Good. (Subject: Cookbooks & Crafts).

University of Chicago Press, 2013. Hardcover. Very Good. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

University Of Chicago Press, 2013-04-15. Hardcover. Very Good. 1.0000 in x 9.2000 in x 6.0000 in.

University of Chicago Press, 2013-04-15. Illustrated. hardcover. Used: Good.

University of Chicago Press, 2013-04-15. Illustrated. hardcover. Used:Good.

University of Chicago Press. Used - Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.

University of Chicago Press. New. Special order direct from the distributor

Paperback / softback. New. Takes you inside the kitchens and dining rooms of restaurants from David Chang's Momofuku Noodle Bar in New York to the seasonal, French-inspired cuisine of Alice Waters and Thomas Keller in California to the deconstructed comfort food of Homaro Cantu's Moto in Chicago, to explore the different forms and flavors this casualization is taking.

Paperback / softback. New. Takes you inside the kitchens and dining rooms of restaurants from David Chang's Momofuku Noodle Bar in New York to the seasonal, French-inspired cuisine of Alice Waters and Thomas Keller in California to the deconstructed comfort food of Homaro Cantu's Moto in Chicago, to explore the different forms and flavors this casualization is taking.

hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book.

paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book.