Mary t dowd (49 resultados)

Paperback. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.…

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New.

Paperback. Condición: New. New copy - Usually dispatched within 4 working days.

Hard Cover. Condición: Good. No Jacket. First Edition. First edition. Stains on front board, pencil notes on front endpaper, minor water damage throughout. 1918 Hard Cover. viii, 173 pp. Ten pages of publisher ads follow text. Includes: Introductory; Water; Carbohydrate in the Form of Sugar; Carbohydrate in the Form of Starch; Cereal Foods; Flour Mixtures; Flour Mixtures--Bread and Pastry; Vegetables; Fruits; Fats and Oils; Milk; Eggs; Meats; Poultry and Game; Fish; Mineral Matter; Beverages; Condiments and Other Accessories; Food Requirements of the Body; Food Combination in Meals; The Preservation of Foods; Glossary. …

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Hardcover. Condición: New. ISBN:9788176220958.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.…

Condición: New.

Condición: New. KlappentextrnrnUnlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketc.

Condición: As New. Unread book in perfect condition.

Paperback. Condición: New. Print on Demand. This book provides a comprehensive guide to food, its composition, and preparation. It delves into the history of food and cooking, exploring the evolution of culinary techniques and the scientific principles behind food preparation. The author meticulously examines food composition, classifying foodstuffs into carbohydrates, proteins, fats, minerals, and vitamins, and explains their functions in the body. The book also offers practical guidance on cooking methods, with detailed instructions on boiling, broiling, baking, and other techniques. Through its exploration of food science and culinary arts, this book empowers readers with the knowledge and skills to make informed decisions about their diets and to enjoy the art of cooking with greater understanding and appreciation. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

hardcover. Condición: New. In shrink wrap. Looks like an interesting title.

Buch. Condición: Neu. Neuware - This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Gebunden. Condición: New. KlappentextThis work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original w.

Condición: New.

Condición: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: As New. Unread book in perfect condition.

Hardcover. Condición: Very Good. No Jacket. 1st Edition. New York: John Wiley & Sons, Inc./ London: Chapman & Hall, Limited; 1st Edition (1918). NearFine Hardcover (DarkGrayBlue cloth, Gilt title on the spine, no dj). No Wear. Clean Unmarked text. Strong tight binding and hinges. 7.75"x5.4". be20334. …

Hardcover. First edition. pp. viii, 173. Small 8vo., measuring 7.75" x 5.4". Navy blue cloth over boards with gilt rules and lettering to spine. Replete with wonderful black and white photographs, illustrations, charts, tables etc. An extensive textbook printed for students of "household science" adopting a decidedly technical and scientific approach to the study of food and its preparation; much emphasis on the underlying cellular, protein structure of various foods. Sections include: "Definition of Food", "Classification of Foods", "How Food is Like Body Tissue", "Function of Water in the Body", "Purposes of Cooking", "Processes of Cooking", "Digestion and Food Value of Cellulose", "Cereal Foods", "Fats & Oils", "Food Value of Meat", "Food Combinations in Meals", "The Preservation of Foods", "Food Requirements of the Body", et al. Light bumping to tail of spine, contents otherwise clean and unmarked with tight, sound binding. Scarce. Part of the Wiley Technical Series for Vocational and Industrial Schools. …

Condición: New. Print on Demand pp. 200.