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Seller's Description:
Book is in good condition and may include underlining highlighting and minimal wear. The book can also include From the library of labels. May not contain miscellaneous items toys dvds etc. We offer 100% money back guarantee and 24 7 customer service.
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Seller's Description:
Good. Minimal signs of wear. Corners and cover may show wear. May contain highlighting and or writing. May be missing dust jacket. May not include supplemental materials. May be a former library book.
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Seller's Description:
The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.
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Seller's Description:
Good. All orders ship by next business day! This is a used hardcover book. Has no markings on pages. Pages have moderate wear. Dust jacket (if applicable) is not included. The cover/boards have moderate wear. Spine has been opened/creased. For USED books, we cannot guarantee supplemental materials such as CDs, DVDs, access codes and other materials. We are a small company and very thankful for your business!
Publisher:
Alfred A. Knopf, New York, NY, 2001, 1st Edition 1st Printing,
Published:
2001
Language:
English
Alibris ID:
13528219175
Shipping Options:
Standard Shipping: $4.89
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Seller's Description:
Very Good in Good jacket. Book Quarto, hardcover, very good in good, lightly edgeworn, beige pictorial dj. 462 pp. including index. Focusing on the Italian-American kitchen-the cooking she encountered when she first came to America as a young adolescent-she pays homage to this "cuisine of adaptation born of necessity." But she transforms it subtly with her light, discriminating touch, using the authentic ingredients, not accessible to the early immigrants, which are all so readily available today. The aromatic flavors of fine Italian olive oil, imported Parmigiano-Reggiano and Gorgonzola dolce latte, fresh basil, oregano, and rosemary, and pancetta permeate the dishes she makes in her Italian-American kitchen today.