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Seller's Description:
Large octavo. xxxii, 592pp. Original quarter black cloth over pale yellow boards with gilt spine titles. Near very good indeed in a lightly edge worn, nicked and repaired, very good, price-clipped dust jacket.
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Seller's Description:
Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover. Missing jacket. The dust jacket of the book is missing. Aged book. Tanned pages and age spots, however, this will not interfere with reading. Inscription on the first page, typically just a name but may include a dedication or a brief personal message.
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Seller's Description:
Good. Good condition. Acceptable dust jacket. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.
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Seller's Description:
Very Good. Size: 20x20x20; Light wear to covers. Text clean and unmarked. The binding is tight and square. Light wear to the dust jacket. Your satisfaction is guaranteed!
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Seller's Description:
Jones, Wendy. Very Good in Good jacket. New York: Viking Press, 1980. Quarter cloth binding Book Club hardcover in a dust jacket. Gift note inked on front flyleaf. Dust jacket is good only, with edge wear, sunned spine. Offered nowin a new mylar cover. More than an inspired collection of recipes, it is the culmination of five years of research and Mrs. David's informative and highly readable essays on the history and traditions of bread baking, the different types of flours available to today's cook, the miracle of the yeast plant, and the merits of the various ovens that can be used to bake bread, are masterpieces in the art of food writing. Karen Hess, who has worked closely with Mrs. David in preparing the American edition of this classic volume, has written an introduction expressly for American readers and provided each recipe with American measurements. 592pp., index, line drawings by Wendy Jones. Book Club (BCE/BOMC). Hardcover. Very Good/Good. Illus. by Jones, Wendy. 8vo-8"-9" Tall.
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Seller's Description:
Illustrated by Wendy Jones. Very Good in Very Good dust jacket. 0670296538. With introduction and notes by Karen Hess. First American edition. Very good in a very good (trace edge wear, age toning to flap edges) dust jacket.
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Seller's Description:
Jones, Wendy. Very Good in Good jacket. Viking Press, 1980. 1st printing hardcover with dust jacket. Unmarked copy shows some use and handling. Good only jacket is price-clipped, moderately rubbed along edges, with chip from upper edge back panel, sunned spine. Now in a new mylar cover. More than an inspired collection of recipes, it is the culmination of five years of research and Mrs. David's informative and highly readable essays on the history and traditions of bread baking, the different types of flours available to today's cook, the miracle of the yeast plant, and the merits of the various ovens that can be used to bake bread, are masterpieces in the art of food writing. Karen Hess, who has worked closely with Mrs. David in preparing the American edition of this classic volume, has written an introduction expressly for American readers and provided each recipe with American measurements. 592pp., index, line drawings by Wendy Jones. First American Edition. Hardcover. Very Good/Good. Illus. by Jones, Wendy. 8vo-8"-9" Tall.
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Seller's Description:
Jones, Wendy. Very Good in Very Good jacket. Viking Press, 1980. 1st printing hardcover with dust jacket. Unmarked copy shows some use and handling. Unclipped dust jacket, rubbed along edges, spine mildy sunned, offered in a new mylar cover. More than an inspired collection of recipes, it is the culmination of five years of research and Mrs. David's informative and highly readable essays on the history and traditions of bread baking, the different types of flours available to today's cook, the miracle of the yeast plant, and the merits of the various ovens that can be used to bake bread, are masterpieces in the art of food writing. Karen Hess, who has worked closely with Mrs. David in preparing the American edition of this classic volume, has written an introduction expressly for American readers and provided each recipe with American measurements. 592pp., index, line drawings by Wendy Jones. First American Edition. Hardcover. Very Good/Very Good. Illus. by Jones, Wendy. 8vo-8"-9" Tall.
