ISBN: 9780857830821 - who put the beef into wellington? (18 résultats)

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. .…

Paperback. Etat : Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

hardcover. Etat : Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned.…

hardcover. Etat : Very Good. Most items will be dispatched the same or the next working day. A copy that has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Etat : Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Etat : Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

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.

Etat : very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Etat : as new. Wie neu/Like new.

hardback. Etat : Near Fine. Etat de la jaquette : Near Fine. hardback, a near fine tightly bound copy in a near fine pictorial dust wrapper, illustrated throughout, a clean and unmarked text, 192pp.

Hardcover. Etat : Used; Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books.

Etat : Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Hardcover. Etat : Very Good. A hardback volume in Very Good condition, scuff to top front spine, interior very clean and bright, in a dustjacket with similar scuffing at top spine, and rubbing at top front. This book is in stock now, in our UK premises. Photos of our books are available on request (dustjacket and cover illustrations vary, and unless the image accompanying the listing is marked 'Bookseller Image', it is an Abebooks Stock Image, NOT our own). BUYERS OUTSIDE UK please also note the following: 1. shipping rates apply to packets of 750g and under, and should the packed weight of an item exceed this we reserve the right to ship via 'Economy', or request extra postage prior to fulfilling the order, or cancel 2. many countries apply import or other taxes - these are the buyers responsibility; we may ask for extra payment to cover any taxes which we have to pay 'up front' on the buyer's behalf.…

Hardcover. Etat : As New. Etat de la jaquette : Fine. 1st Edition. 1st printing. An unread book in a complete, fine condition dust jacket.

Cloth. Etat : Fine. Etat de la jaquette : Very Good. First Edition. Hardcover. First Edition. Who Put the Beef in Wellington. 50 Culinary Classics, Who Invented Them, When and Why. Very slight shelf wear to edge of D/J. With a Foreword by James Martin. Why is beef in pastry named after the Duke of Wellington? Where does Caesar Salad come from? Who was Benedict and what's he got to do with putting poached eggs with ham and hollandaise sauce? In this fascinating journey into culinary history James Winter provides the answer and explores the origins of classic recipes from around the world, including who came up with them, what inspired them to combine certain ingredients and why they have endured to become iconic dishes. James covers 50 of the world's best-known salads, suppers, desserts, bakes and cocktails. With the quintessentialo version of each recipe this book will inform and inspire in equal measure. Illustrated. 192 pp. (We carry a wide selection of titles in The Arts, Theology, History, Politics, Social and Physical Sciences. Academic and Scholarly books and Modern First Editions ,and all types of Educational Reference Literature.).…

Hardcover. Etat : As New. Etat de la jaquette : Very Good. 1st Edition. Published In 2012 : 1st. Edition : Kylie Books : A4 Format : This Copy Is New : We've Downgraded It Because The Dust Wrapper Has A Large Ex Label Scuff To The Bottom Of The Front Face : Price Un-Clipped : The Book Itself Is Unaffected : Still Crisp & Tight , With No Inscriptions : Good Solid Binding And Bright Clear Text , Photographs & Illustrations : : Overall , A Very Nice Book .…

Hardcover. Etat : Good. 192 pages. cover corners scuffed, spine faded, text in excellent conditionEver wondered where Caesar salad comes from? Who was Benedict and what's he got to do with combining poached eggs with ham and hollandaise sauce? In this journe y into culinary history, James Winter provides the answers to these questions an d explores the origins of classic dishes from around the world.…

Hardcover. Etat : Good. 192 pages. tidy ex reference library-d/j plastic protectedEver wondered where Caesar salad comes from? Who was Benedict and what's he got to do with combining poached eggs with ham and hollandaise sauce? In this journe y into culinary history, James Winter provides the answers to these questions an d explores the origins of classic dishes from around the world.…