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Edité par Independently published, 2020
Vendeur : Y-Not-Books, Hereford, Royaume-Uni
paperback. Etat : Good. Bumped edges and book is warped Creased Cover Next day dispatch. International delivery available. 1000's of satisfied customers! Please contact us with any enquiries.
Edité par Columbia University Press, 2013
ISBN 10 : 0231153457ISBN 13 : 9780231153454
Vendeur : Books of the Smoky Mountains, Del Rio, TN, Etats-Unis
Livre
Etat : very good. Gently used book with ongoing seller support until you're fully satisfied with your purchase.
Edité par Columbia University Press, 2012
ISBN 10 : 0231153449ISBN 13 : 9780231153447
Vendeur : GoldBooks, Denver, CO, Etats-Unis
Livre
Hardcover. Etat : very good. Very Good Copy. Customer Service Guaranteed.
Edité par Columbia University Press, 2012
ISBN 10 : 0231153449ISBN 13 : 9780231153447
Vendeur : GoldenDragon, Houston, TX, Etats-Unis
Livre
Hardcover. Etat : new. Buy for Great customer experience.
Edité par Columbia University Press, 2013
ISBN 10 : 0231153457ISBN 13 : 9780231153454
Vendeur : Wizard Books, Long Beach, CA, Etats-Unis
Livre
Paperback. Etat : new. New.
Edité par Columbia University Press, 2013
ISBN 10 : 0231153457ISBN 13 : 9780231153454
Vendeur : GoldBooks, Denver, CO, Etats-Unis
Livre
Paperback. Etat : new. New Copy. Customer Service Guaranteed.
Edité par Columbia University Press, 2012
ISBN 10 : 0231153449ISBN 13 : 9780231153447
Vendeur : GoldBooks, Denver, CO, Etats-Unis
Livre
Hardcover. Etat : new. New Copy. Customer Service Guaranteed.
Edité par Columbia University Press, 2012
ISBN 10 : 0231153449ISBN 13 : 9780231153447
Vendeur : Front Cover Books, Denver, CO, Etats-Unis
Livre
Etat : new.
Edité par Columbia University Press, 2013
ISBN 10 : 0231153457ISBN 13 : 9780231153454
Vendeur : Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlande
Livre
Etat : New. 2013. Reprint. Paperback. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 336 pages, 67 halftones, 11 tables. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 236 x 156 x 18. Weight in Grams: 656. . . . . .
Edité par Columbia University Press, 2013
ISBN 10 : 0231153457ISBN 13 : 9780231153454
Vendeur : Kennys Bookstore, Olney, MD, Etats-Unis
Livre
Etat : New. 2013. Reprint. Paperback. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 336 pages, 67 halftones, 11 tables. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 236 x 156 x 18. Weight in Grams: 656. . . . . . Books ship from the US and Ireland.
Edité par Columbia University Press, 2013
ISBN 10 : 0231153457ISBN 13 : 9780231153454
Vendeur : Russell Books, Victoria, BC, Canada
Livre
Paperback. Etat : New. Reprint. Special order direct from the distributor.
Edité par Columbia University Press, 2012
ISBN 10 : 0231153449ISBN 13 : 9780231153447
Vendeur : Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlande
Livre
Etat : New. 2012. unknown. Hardcover. Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Series: Arts & Traditions of the Table: Perspectives on Culinary History. Num Pages: 336 pages, 67 halftones, 11 tables. BIC Classification: TDCT; WBA. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 25. Weight in Grams: 778. Reflections on the Science of Food and Cooking. Series: Arts & Traditions of the Table: Perspectives on Culinary History. 336 pages, Illustrations. Editor(s): Vega, Cesar; Ubbink, Job; Linden, Erik van der. Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice. Cateogry: (P) Professional & Vocational. BIC Classification: TDCT; WBA. Dimension: 238 x 163 x 23. Weight: 778. . . . . .