Your search: Books » ISBN: 9780809428885
(5 available copies)
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Pasta
by
The Editors Of Time Life Books
 other copies of this book
Ships from
GA,
USA
Binding: Library Binding
Publisher: Time Life
Date Published: 1981
ISBN-13: 9780809428885
ISBN: 0809428881
Description: GOOD. USED. read more
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condition:
Book:
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seller information:
Name:
HippoBooks,
GA,
USA
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Pasta
by
Time-Life Books
other copies of this book
Ships from
CO,
USA
Binding: Hard cover
Publisher: Time-Life Books; school and library distribution by Silver Burdett Co, Alexandria, Va. : Morristown, N.J.
Date Published: c1980
ISBN-13: 9780809428885
ISBN: 0809428881
Description: Very Good. No dust jacket, as issued. BOOK, COVER ARE IN VERY GOOD CONDITION, IS AN X-AIR FORCE LIBRARY BOOK. The Good cook, techniques and recipes; Good cook, techniques and recipes. Unknown printing. (lib. bdg. ) 176 p. : ill. ; 28 cm. Includes indexes. read more
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Pasta
by
Time-Life Books
other copies of this book
Ships from
FL,
USA
Binding: Hard cover
Publisher: Time-Life Books
Date Published: 1980
ISBN-13: 9780809428885
ISBN: 0809428881
Description: Very good in very good dust jacket. minor shelf wear on corners. 176 p. Good Cook, Techniques & Recipes. Audience: General/trade. read more
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condition:
Book:
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seller information:
Name:
Booksbonanza,
FL,
USA
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Pasta
by
The Editors Of Time-Life Books
other copies of this book
Ships from
KY,
USA
Binding: Library Binding
Publisher: Very Good; Time-Life Books, Alexandria, VA
Date Published: 1980
ISBN-13: 9780809428885
ISBN: 0809428881
Description: Small 4to 9"-11" tall Ex-library; The Good Cook: Techniques & Recipes; Ex-Library; 176 pages. read more
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Pasta
by
The Editors Of Time Life Books
other copies of this book
Ships from
CA,
USA
Binding: LIBRARY BINDING
Publisher: Time Life
ISBN-13: 9780809428885
ISBN: 0809428881
Description: Fine. 0809428881 Minor wear, Overall Very Good Condition, We ship daily. International Shipments Welcome. Your Satisfaction is Guaranteed. read more
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condition:
Book:
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seller information:
Name:
timpamproducts,
CA,
USA
Reliability:
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