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Publicado por Stackpole Books, 2009
ISBN 10: 0811704572ISBN 13: 9780811704571
Librería: SecondSale, Montgomery, IL, Estados Unidos de America
Libro
Condición: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
Publicado por Quiller Publishing Ltd, 2009
ISBN 10: 1846890063ISBN 13: 9781846890062
Librería: Greener Books, London, Reino Unido
Libro
Spiral-bound. Condición: Used; Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books.
Publicado por Stackpole Books., 2009
ISBN 10: 0811704572ISBN 13: 9780811704571
Librería: Reuseabook, Gloucester, GLOS, Reino Unido
Libro
Hardcover. Condición: Used; Good. Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover.
Publicado por Quiller Publishing. Shrewsbury, Shropshire. 2009., 2009
ISBN 10: 1846890063ISBN 13: 9781846890062
Librería: Coch-y-Bonddu Books Ltd, MACHYNLLETH, Reino Unido
Miembro de asociación: PBFA
Libro Original o primera edición
Condición: new. (Hardcover, 2009 ). 2009 1st edition. Spiral bound 4to hardback. Pp128. Colour photographs by Nick Ridley throughout. Slightest shelf wear - a fine new copy. "You've caught your game - now how do you prepare it for the table? .A step by step guide which is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, deer etc. as well as more unusual quarry such a squirrel and boar. Detailed instructions show the correct way to gralloch, gut, skin and prepare the game for cooking. Written by a leading chef who specialises in game cooking .an excellent reference source for all field sportsmen, chefs and anyone else who is involved in the preparation of game." PREVIOUS PRICE £16.95.
Publicado por Quiller Publishing Ltd, 2009
ISBN 10: 1846890063ISBN 13: 9781846890062
Librería: Brit Books, Milton Keynes, Reino Unido
Libro
Spiral-bound. Condición: Used; Good. ***Simply Brit*** Welcome to our online used book store, where affordability meets great quality. Dive into a world of captivating reads without breaking the bank. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there is something for every literary palate. All orders are shipped within 24 hours and our lightning fast-delivery within 48 hours coupled with our prompt customer service ensures a smooth journey from ordering to delivery. Discover the joy of reading with us, your trusted source for affordable books that do not compromise on quality.
Publicado por Quiller Publishing. Shrewsbury, Shropshire. 2009., 2009
ISBN 10: 1846890063ISBN 13: 9781846890062
Librería: Coch-y-Bonddu Books Ltd, MACHYNLLETH, Reino Unido
Miembro de asociación: PBFA
Libro Original o primera edición
Condición: new. (Paperback, 2009 ). 2009 1st edition. Spiral bound 4to hardback. Pp128. Colour photographs by Nick Ridley throughout. Fine new copy. "You've caught your game - now how do you prepare it for the table? .A step by step guide which is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, deer etc. as well as more unusual quarry such a squirrel and boar. Detailed instructions show the correct way to gralloch, gut, skin and prepare the game for cooking. Written by a leading chef who specialises in game cooking .an excellent reference source for all field sportsmen, chefs and anyone else who is involved in the preparation of game." PREVIOUS PRICE £16.95.
Publicado por Stackpole Books. Mechanicsburg, Pennsylvania. 2009., 2009
ISBN 10: 0811704572ISBN 13: 9780811704571
Librería: Coch-y-Bonddu Books Ltd, MACHYNLLETH, Reino Unido
Miembro de asociación: PBFA
Libro Original o primera edición
Condición: new. (Hardcover, 2009 ). (2009) 2009 1st US edition. Spiral bound 4to hardback (209 x 255mm). Pp128. Colour photographs by Nick Ridley throughout. A new unread copy. "You've caught your game - now how do you prepare it for the table? A step by step guide which is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, deer etc. as well as more unusual quarry such a squirrel and boar. Detailed instructions show the correct way to gralloch, gut, skin and prepare the game for cooking. Written by a leading chef who specialises in game cooking - an excellent reference source for all field sportsmen, chefs and anyone else who is involved in the preparation of game." This is a copy of the American edition, published simultaneously with the British edition and identical in all respects other than ISBN and publisher's name. PREVIOUS PRICE £16.95.
Publicado por Stackpole Books. Mechanicsburg, Pennsylvania. 2009., 2009
ISBN 10: 0811704572ISBN 13: 9780811704571
Librería: Coch-y-Bonddu Books Ltd, MACHYNLLETH, Reino Unido
Miembro de asociación: PBFA
Libro Original o primera edición
Condición: new. (Paperback, 2009 ). (2009) 2009 1st US edition. Spiral bound 4to hardback (209 x 255mm). Pp128. Colour photographs by Nick Ridley throughout. A fine new unread copy. "You've caught your game - now how do you prepare it for the table? A step by step guide which is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, deer etc. as well as more unusual quarry such a squirrel and boar. Detailed instructions show the correct way to gralloch, gut, skin and prepare the game for cooking. Written by a leading chef who specialises in game cooking - an excellent reference source for all field sportsmen, chefs and anyone else who is involved in the preparation of game." This is a copy of the American edition, published simultaneously with the British edition and identical in all respects other than ISBN and publisher's name. PREVIOUS PRICE £16.95.
Publicado por Stackpole Books, 2009
ISBN 10: 0811704572ISBN 13: 9780811704571
Librería: GoldBooks, Denver, CO, Estados Unidos de America
Libro
Hardcover. Condición: new. New Copy. Customer Service Guaranteed.
Publicado por Stackpole Books, 2009
ISBN 10: 0811704572ISBN 13: 9780811704571
Librería: Front Cover Books, Denver, CO, Estados Unidos de America
Libro
Condición: new.
Publicado por Stackpole Books, 2009
ISBN 10: 0811704572ISBN 13: 9780811704571
Librería: LibraryMercantile, Humble, TX, Estados Unidos de America
Libro
Condición: new.
Publicado por Stackpole Books, 2009
ISBN 10: 0811704572ISBN 13: 9780811704571
Librería: GoldenWavesOfBooks, Fayetteville, TX, Estados Unidos de America
Libro
Hardcover. Condición: very good. Used in very good condition. Fast Shipping and good customer service.
Publicado por Stackpole Books, 2009
ISBN 10: 0811704572ISBN 13: 9780811704571
Librería: GF Books, Inc., Hawthorne, CA, Estados Unidos de America
Libro
Condición: Good. Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting.
Publicado por Stackpole Books, 2009
ISBN 10: 0811704572ISBN 13: 9780811704571
Librería: Books Unplugged, Amherst, NY, Estados Unidos de America
Libro
Condición: Fair. Buy with confidence! Book is in acceptable condition with wear to the pages, binding, and some marks within.
Publicado por Stackpole Books, 2009
ISBN 10: 0811704572ISBN 13: 9780811704571
Librería: GoldenWavesOfBooks, Fayetteville, TX, Estados Unidos de America
Libro
Hardcover. Condición: new. New. Fast Shipping and good customer service.
Publicado por Quiller Publishing Ltd, United Kingdom, 2009
ISBN 10: 1846890063ISBN 13: 9781846890062
Librería: WorldofBooks, Goring-By-Sea, WS, Reino Unido
Libro
Paperback. Condición: Very Good. You've caught your game now how do you prepare it for the table? Leading chef Mike Robinson has collaborated with Nick Ridley to prepare a step-by-step guide which is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, deer etc as well as more unusual quarry such as squirrel and boar. Detailed instructions show the correct way to gralloch, gut, skin and prepare the game for cooking. Written by a leading chef who specialises in game cooking, this unique book will be an excellent reference source for all field sportsmen, chefs and anyone else who is involved in the preparation of game. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Publicado por Stackpole Books, 2009
ISBN 10: 0811704572ISBN 13: 9780811704571
Librería: GoldBooks, Denver, CO, Estados Unidos de America
Libro
Hardcover. Condición: very good. Very Good Copy. Customer Service Guaranteed.
Publicado por Quiller Publishing Ltd, 2010
ISBN 10: 1846890063ISBN 13: 9781846890062
Librería: Invicta Books P.B.F.A., Builth Wells, POWYS, Reino Unido
Libro
Hardcover. Condición: Very Good. some light surface wear to the back board some light marking to the end papers illustrated 128 pages reprint.
Publicado por Stackpole Books, 2009
ISBN 10: 0811704572ISBN 13: 9780811704571
Librería: Revaluation Books, Exeter, Reino Unido
Libro
Hardcover. Condición: Brand New. spiral-bound edition. 96 pages. 9.80x8.20x0.70 inches. In Stock.
Publicado por Stackpole Books, 2009
ISBN 10: 0811704572ISBN 13: 9780811704571
Librería: Hafa Adai Books, Moncks Corner, SC, Estados Unidos de America
Libro
Condición: very good.
Publicado por Stackpole Books, 2009
ISBN 10: 0811704572ISBN 13: 9780811704571
Librería: BennettBooksLtd, North Las Vegas, NV, Estados Unidos de America
Libro
Condición: New. New. In shrink wrap. Looks like an interesting title! 1.5.
Publicado por Stackpole Books, 2009
ISBN 10: 0811704572ISBN 13: 9780811704571
Librería: GoldenDragon, Houston, TX, Estados Unidos de America
Libro
Hardcover. Condición: new. Buy for Great customer experience.
Publicado por Stackpole Books, 2009
ISBN 10: 0811704572ISBN 13: 9780811704571
Librería: Wizard Books, Long Beach, CA, Estados Unidos de America
Libro
Hardcover. Condición: new. New.