This item is in good condition. All pages and covers are readable. There are no stains or tears. Dust jacket is present if applicable. May contain small amounts of writing and/or highlighting. Spine and cover may show signs of wear. May not contain supplementary items such as CD's or DVD's. We ship within 1 business day. Big Hearted Books shares its profits with schools, churches and non-profit groups throughout New England. Thank you for your support!
Good. Spine creases, wear to binding and pages from reading. May contain limited notes, underlining or highlighting that does affect the text. Possible ex library copy, that'll have the markings and stickers associated from the library. Accessories such as CD, codes, toys, may not be included.
Easy, simple hints to 'cut' time. Gets the food to the table without my worrying how it will look to my son-in-law the Belt Way chef and pastry chef daughter (retired). Its also nice not to worry as I put equipment away how not scare the pro crew so much they are afraid to eat at my house, Means a lot to me. I also leave the book where they are sure to see it.
Aug 16, 2007
This book is a useful guide for all culinary students learning when and how to use each knife for every situation.
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