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Seller's Description:
Good. Good condition. 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. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included.
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Seller's Description:
Fair. The pages are sun faded and slightly yellowing The cover has visible markings and wear. There are stains or residue on the cover This is a paperback copy There is staining on the text block edges Fast Shipping-Each order powers our free bookstore in Chicago and sending books to Africa!
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Seller's Description:
Good. Size: 1x6x9; tight, creased spine, pages clear and bright, shelf and edge wear, corners bumped, packaged in cardboard box for shipment, tracking on U.S. orders.
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Seller's Description:
Very Good. Scribner, 1988. 9th printing. Tight and unmarked, with shallow reading crease to spine, corner crease to front cover. 684pp. An indespensible reference--a unique blend of culinary lore and scientific explanation that examines food--its history, its make-up, and its behavior when we cook it. Paperback. Very Good.
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Seller's Description:
Very Good. Scribner, 1988. 11th printing. Clean, tight and unmarked. 684pp. An indespensible reference--a unique blend of culinary lore and scientific explanation that examines food--its history, its make-up, and its behavior when we cook it. Paperback. Very Good.
Publisher:
Collier Books/Macmillan, New York, 1988.
Published:
1988
Language:
English
Alibris ID:
10378979912
Shipping Options:
Standard Shipping: $4.87
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Seller's Description:
Very Good. Book Octavo, softcover, light wear to cover else near fine in red and green wraps. This treasure house of a volume has established itself with all food lovers, chefs, and armchair scientist as the one work that combines culinary lore and lucid scientific explanations into a superbly readable, authoritative book with delightful prose that renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on conundrums that have confounded cooks for generations. Generously spiced with historical and literary anecdotes, discusses all the major food categories, from meat and potatoes to sauce and bearnaise and champagne. Classic in gastronomic writing. True to the title, the volume is an excursion into both science and lore of the art of cooking and eating. Spiced with annecdotes, chemistry of everyday miracles of the kitchen, embellished with illustrations, including startling photographs of food taken through an electron microscope, 684 pp. including index.
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Seller's Description:
May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwill's nonprofit mission!