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Publicado por Pearson Professional Education, 1986
ISBN 10: 0139605193ISBN 13: 9780139605192
Librería: SecondSale, Montgomery, IL, Estados Unidos de America
Libro
Condición: Acceptable. Item in acceptable condition including possible liquid damage. As well, answers may be filled in. Lastly, may be missing components, e.g. missing DVDs, CDs, Access Code, etc.
Publicado por Prentice Hall Canada, Scarborough, Ontario, Canada, 1986
ISBN 10: 0139605193ISBN 13: 9780139605192
Librería: Alexander Books (ABAC/ILAB), Ancaster, ON, Canada
Libro Original o primera edición
Spiral Bound. Condición: Near Fine. 1st Edition. 244 Pages Illus. Book.
Publicado por Prentice Hall, Scarborough, Ont. Canada, 1986
ISBN 10: 0139605193ISBN 13: 9780139605192
Librería: COOK AND BAKERS BOOKS, PARKSVILLE, VANCOUVER ISLAND, BC, Canada
Libro Ejemplar firmado
Soft cover. Condición: Near Fine. Line Drawings and Color Charts Ilustrador. Soft cover, plastic coil binding, without flaw. 8 X 10" 243 pages. From 1986. Wine expert Tony Aspler and Master Chef Jacques Marie offer a complete guide to matching wine with all types of food. This is a global look and they discuss ways in which the preparation of a dish and the addition of a sauce may affect the choice of a complementary wine. Unique food and wine affinity charts take into account all of the possible combinations in order to match each dish to the wine that will most enhance the total dining experience. Signed by Author(s).