Publisher: Wine and Food Society in association with World Pub. Co
Description:Good. May be an ex-library copy with library markings or...Good. May be an ex-library copy with library markings or stickers, may have some highlighting and or textual notes. May no longer have dust jacket or accessories if applicable.
Description:Good. Shipped within 24 hours. 100% Refund Guaranteed. Ex...Good. Shipped within 24 hours. 100% Refund Guaranteed. Ex-library book-has normal wear and may have library markings/attachments.
Description:Good in Good jacket. 4to-over 9¾"-12" tall. Jacket scuffed with...Good in Good jacket. 4to-over 9¾"-12" tall. Jacket scuffed with chipped edges. Boards have light wear. Pages are clean, text has no markings, binding is sound.
Description:Good+ with no dust jacket. The bottom of the tips of the fore...Good+ with no dust jacket. The bottom of the tips of the fore corners are worn through to the boards, otherwise minor wear and soil on the sound binding. Light foxing on introductory and closing pages, rest of contents are clean and unmarked.; White binding feels like leatherm gold lettering in black spine panels. Indexes. 16p b/w photos. COOKING. Chapter: Background to cheese; A. B. C. Of the world's cheeses; Wine withcheese; The classic chefs and their cheese recipes; Twentieth-century chefs and their cheese recipes; Classified cheese recipes. Also: ComparativeCooke ry terms and measures; Vintage chart; Fresh food in its best season.; 10-1/8" X 7-5/8"; 254 pages.
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