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Description du livre Hard Cover. Etat : Very Good. Etat de la jaquette : Very Good. Maroon colored cover with bright silver lettering shows only slight shelf wear. Spots of light foxing to end papers and a few pages. Author signed at bottom of Introduction page. Tight copy with no markings. Dust jacket slightly scuffed at edges. No tears. Size: 4to - over 9¾" - 12" tall. Signed by Author. N° de réf. du vendeur 011858
Description du livre Etat : Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. . N° de réf. du vendeur 7719-9780600317982
Description du livre Etat : Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee. N° de réf. du vendeur 6545-9780600317982
Description du livre Etat : Used: Very Good. very good clean copy . .sent next working day or sooner from the u/k 1st class 0.0. N° de réf. du vendeur 0402I37WBRA
Description du livre HARDCOVER. Etat : GOOD. 1974-02-22. Hamlyn. Hardcover. GOOD. N° de réf. du vendeur 1946524
Description du livre Hardback. Etat : Very Good. Etat de la jaquette : Very Good. 1st Edition. 1973 Hamlyn first edition hardback; Very Good copy, with very good price-clipped dj in plastic sleeve; UK dealer, immediate dispatch. N° de réf. du vendeur 15C6f
Description du livre Hardcover. Etat : Near Fine. Etat de la jaquette : Near Fine. Color Photographs (illustrateur). Dust jacket has very slight edgewear, text is without flaw. All the basic information you need for preparing and cooking chicken by different methods plus the most delicious recipes for making your chicken extra special. Sections on pies and pasties, cold dishes, recipes from abroad, soups and starters, snacks, and recipes for sauces and stuffings. Since the early 1950s Mrs. Pomeroy ran her own cooking school in London, England and wrote for many publications. N° de réf. du vendeur 74220