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Art and Science of Culinary Preparation

Art and Science of Culinary Preparation

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Art and Science of Culinary Preparation

by Gerald Chesser

  • Used
  • Fine
  • Hardcover
  • first
Condition
Fine/no dj issued
ISBN 10
0963102311
ISBN 13
9780963102317
Seller
Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
Saginaw, Michigan, United States
Item Price
NZ$40.41
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About This Item

First Edition. Hardcover book with no dust jkt, as issued. Book has no internal or external markings, no food stains, no rem-mark, is tight and very clean. Covers have no scratches or wear, spine exhibits tanning. 585 pgs w/index and B&W illustrations.

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Details

Bookseller
Riverhorsebooks US (US)
Bookseller's Inventory #
D8014307
Title
Art and Science of Culinary Preparation
Author
Gerald Chesser
Book Condition
Used - Fine
Jacket Condition
no dj issued
Quantity Available
1
Binding
Hardcover
ISBN 10
0963102311
ISBN 13
9780963102317
Publisher
Educational Institute Of American Culinary Fe
Place of Publication
St Augustine, Florida, U.s.a.
Date Published
December 1991
Keywords
Art and Science of Culinary Preparation
Bookseller catalogs
Cookbooks;
Size
4to

Terms of Sale

Riverhorsebooks

30 day return guarantee, with full refund including original shipping costs for up to 30 days after delivery if an item arrives misdescribed or damaged.

About the Seller

Riverhorsebooks

Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
Biblio member since 2015
Saginaw, Michigan

About Riverhorsebooks

We are online-only booksellers...in business since 2000. We love books and book people, always trying our best to satisfy customer needs and wants; we have been five-star sellers since the start.

Glossary

Some terminology that may be used in this description includes:

Spine
The outer portion of a book which covers the actual binding. The spine usually faces outward when a book is placed on a shelf....
Tight
Used to mean that the binding of a book has not been overly loosened by frequent use.

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