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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.
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Seller's Description:
Very good; Collectible. APPEARS LIKE-NEW, CRISP, EXCELLENT, STORED FIRST EDITION, FIRST PRINTING WITH A FULL NUMBER LINE. DJ & COVER ARE WHOLE WITH GOOD COLOR, NO SUN FADING, NICE SHINY SURFACE, MINIMAL TO VERY MINOR STORAGE FLAWS, NO STICKERS, AND NOT CLIPPED. NO NAMES OR MARKS SEEN ON SHEER, WHITE PAGES. NOT AN EX-LIBRARY DISCARD. NOT A BLACKENED REMAINDER-MARKED END OF PRINTING RUN. COULD BE MUCH WORSE. We ship faster than lightening on a golf course? Maybe, but an Informed Buyer is our Best Customer. Packed Carefully and Shipped Promptly by Highly Rated Seller. 12 01 2013 CB-2 1.
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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:
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!
Choose your shipping method in Checkout. Costs may vary based on destination.
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:
Very Good in Good jacket. The book has a dent to lower cover edges; the dustjacket has a short tear and some edgewear. Beyond Bok Choy is the first book to help consumers identify, choose, and--most importantly--cook the enormous variety of increasingly available Asian Vegetables. Top chefs discovered these tasty leafy greens, squashes, peas and beans, mushrooms, and herbs several years ago, and many varieties are appearing in supermarkets, farmers' markets, and seed catalogs as well as in Asian flavors, there has been little information available to home cooks on how to add these vegetables to their repertoire. With this book, Rosa La San Ross, a New York-based cooking teacher and caterer who grew up in Hong Kong, guides readers through the many varieties of bok choy, mustard cabbages, melons, edible gourds, sprouts, and shoots. her 70-easy-to-prepare recipes--including both classic Chinese stir-fries and original fusion recipes--will send curious cooks to unexplored regions of their supermarkets and then to the kitchen. The book's guidebook-like format makes it east to carry on shopping expeditions.