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Publicado por Westphalia Press, 2023
ISBN 10: 1637239262ISBN 13: 9781637239261
Librería: GF Books, Inc., Hawthorne, CA, Estados Unidos de America
Libro
Condición: New. Book is in NEW condition. 0.8.
Año de publicación: 2022
Librería: S N Books World, Delhi, India
Libro Impresión bajo demanda
LeatherBound. Condición: New. Leatherbound edition. Condition: New. Leather Binding on Spine and Corners with Golden leaf printing on spine. Bound in genuine leather with Satin ribbon page markers and Spine with raised gilt bands. A perfect gift for your loved ones. Reprinted from 1915 edition. NO changes have been made to the original text. This is NOT a retyped or an ocr'd reprint. Illustrations, Index, if any, are included in black and white. Each page is checked manually before printing. As this print on demand book is reprinted from a very old book, there could be some missing or flawed pages, but we always try to make the book as complete as possible. Fold-outs, if any, are not part of the book. If the original book was published in multiple volumes then this reprint is of only one volume, not the whole set. IF YOU WISH TO ORDER PARTICULAR VOLUME OR ALL THE VOLUMES YOU CAN CONTACT US. Resized as per current standards. Sewing binding for longer life, where the book block is actually sewn (smythe sewn/section sewn) with thread before binding which results in a more durable type of binding. Pages: 200 Language: English Pages: 200.
Publicado por Coles, Toronto, 1981
Librería: COOK AND BAKERS BOOKS, PARKSVILLE, VANCOUVER ISLAND, BC, Canada
Libro
Soft cover. Condición: Very Good. Facsimile. Front cover has crease, otherwise without flaw. 5.5 X 8.5" 192 pages. From 1981. This book is an exact copy of the original published in 1915. "Arranged on a unique plan, combining helpful suggestions for appetizing, well-balanced menus, with all the newest ideas and latest discoveries in the preparation of tasty, wholesome cookery. Written and Compiled by Mrs. Elizabeth O. Hiller, Founder and Principal of the Chicago Domestic Science School, and a noted writer and lecturer on culinary subjects.".