Robin sherriff (45 risultati)
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 23,29
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 25,49
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Condizione: As New. Unread book in perfect condition.
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Da: California Books, Miami, FL, U.S.A.California Books
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EUR 28,21
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Condizione: New.
Lingua: Inglese
Editore: Dorling Kindersley Ltd., 2025
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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EUR 24,79
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
Lingua: Inglese
Editore: Dorling Kindersley Ltd, GB, 2025
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Da: Rarewaves USA, HEBRON, KY, U.S.A.Rarewaves USA
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EUR 33,04
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Hardback. Condizione: New. "This deserves a slot on the kitchen shelf of every passionate cook" DAVID ZILBER"A vital resource for the ferment-curious" JAMES READ"This book will inspire a whole new generation of fermenters" KENJI MORIMOTO"A rich resource that enlightens and inspires" MARK DIACONOEnter a marvelous microbial world…and explore the fascinating science of fermented foods.Every culture has a long history of fermentation - from kimchi to beer, kombucha to kefir, and sourdough to soy sauce - but rarely do we contemplate the complex science behind these everyday treats.In The Science of Fermentation, author and CEO of the Fermenters Guild, Robin Sherriff dives into the complex microbiology and chemistry behind essential ferments, revealing the invisible ecosystems that shape flavor, preserve food, and enrich our diets.Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favorite pickles, and discover how to recreate them in your own kitchen.With recipes for more than 30 ferments, step-by-step photography, tips and troubleshooting advice, plus a foreword by Dr Johnny Drain and contributions from experts from around the world - including James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge, and Olia Hercules - this is everything you need to understand and explore the alchemy of fermentation.
Lingua: Inglese
Editore: Dorling Kindersley Ltd, GB, 2025
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Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
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EUR 33,32
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Hardback. Condizione: New. SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026"This deserves a slot on the kitchen shelf of every passionate cook" DAVID ZILBER"A vital resource for the ferment-curious" JAMES READ"This book will inspire a whole new generation of fermenters…" KENJI MORIMOTO"A rich resource that enlightens and inspires" MARK DIACONOEnter a marvellous microbial world and explore the fascinating science of fermented foods. Every culture has a long history of fermentation - from kimchi to beer, kombucha to kefir, and sourdough to soy sauce - but rarely do we contemplate the complex science behind these everyday treats.In The Science of Fermentation, author and CEO of the Fermenters Guild, Robin Sherriff dives into the complex microbiology and chemistry behind essential ferments, revealing the invisible ecosystems that shape flavour, preserve food, and enrich our diets.Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favourite pickles, and discover how to recreate them in your own kitchen.With recipes for more than 30 ferments, step-by-step photography, tips and troubleshooting advice, plus a foreword by Dr Johnny Drain and contributions from experts from around the world - including James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge, and Olia Hercules - this is everything you need to understand and explore the alchemy of fermentation.
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Da: Massive Bookshop, Erving, MA, U.S.A.Massive Bookshop
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EUR 30,85
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Hardcover. Condizione: New.
Lingua: Inglese
Editore: DK Adults, 2025
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Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 25,22
EUR 9,50 spedizioneSpedito da Irlanda a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. 2025. Hardcover. . . . . .
Lingua: Inglese
Editore: DK Publishing (Dorling Kindersley) December 2025, 2025
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Da: Firefly Bookstore, Kutztown, PA, U.S.A.Firefly Bookstore
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EUR 30,85
EUR 5,56 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: New. Firefly sells new and used books through our store front. We try to add a detailed description to as many titles as possible. If you have questions regarding this title, please contact us. Photos available on request.
Lingua: Inglese
Editore: DK Publishing (Dorling Kindersley), 2025
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Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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EUR 36,77
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
Lingua: Inglese
Editore: Penguin Books, 2025
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 30,63
EUR 7,59 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Condizione: New.
Lingua: Inglese
Editore: DK Adults, 2025
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Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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EUR 30,54
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Condizione: New. 2025. Hardcover. . . . . . Books ship from the US and Ireland.
Lingua: Inglese
Editore: Penguin Books, 2025
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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EUR 36,89
EUR 3,41 spedizioneSpedito in U.S.A.Quantità: 4 disponibili
Condizione: New.
Lingua: Inglese
Editore: DK, 2025
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Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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EUR 26,85
EUR 13,98 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. In.
Lingua: Inglese
Editore: Dorling Kindersley Ltd, GB, 2025
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Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
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EUR 42,64
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Hardback. Condizione: New. "This deserves a slot on the kitchen shelf of every passionate cook" DAVID ZILBER"A vital resource for the ferment-curious" JAMES READ"This book will inspire a whole new generation of fermenters" KENJI MORIMOTO"A rich resource that enlightens and inspires" MARK DIACONOEnter a marvelous microbial world…and explore the fascinating science of fermented foods.Every culture has a long history of fermentation - from kimchi to beer, kombucha to kefir, and sourdough to soy sauce - but rarely do we contemplate the complex science behind these everyday treats.In The Science of Fermentation, author and CEO of the Fermenters Guild, Robin Sherriff dives into the complex microbiology and chemistry behind essential ferments, revealing the invisible ecosystems that shape flavor, preserve food, and enrich our diets.Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favorite pickles, and discover how to recreate them in your own kitchen.With recipes for more than 30 ferments, step-by-step photography, tips and troubleshooting advice, plus a foreword by Dr Johnny Drain and contributions from experts from around the world - including James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge, and Olia Hercules - this is everything you need to understand and explore the alchemy of fermentation.
Lingua: Inglese
Editore: Penguin Books, 2025
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 33,03
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 4 disponibili
Condizione: New.
Lingua: Inglese
Editore: Dorling Kindersley Ltd, 2025
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 29,53
EUR 17,51 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Hardcover. Condizione: Brand New. 224 pages. 8.74x0.87x10.43 inches. In Stock.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 32,70
EUR 17,51 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
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Da: Russell Books, Victoria, BC, CanadaRussell Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 33,85
EUR 17,11 spedizioneSpedito da Canada a U.S.A.Quantità: 12 disponibili
Condizione: New. Special order item direct from the distributor.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 35,31
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Condizione: New.
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Okt 2025, 2025
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Da: Rheinberg-Buch Andreas Meier eK, Bergisch Gladbach, GermaniaRheinberg-Buch Andreas Meier eK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 31,50
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. Neuware -SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026'This deserves a slot on the kitchen shelf of every passionate cook' DAVID ZILBER'A vital resource for the ferment-curious' JAMES READ'This book will inspire a whole new generation of ferme…nters' KENJI MORIMOTO'A rich resource that enlightens and inspires' MARK DIACONOEnter a marvellous microbial world and explore the fascinating science of fermented foods. Every culture has a long history of fermentation - from kimchi to beer, kombucha to kefir, and sourdough to soy sauce - but rarely do we contemplate the complex science behind these everyday treats.In The Science of Fermentation, author and CEO of the Fermenters Guild, Robin Sherriff dives into the complex microbiology and chemistry behind essential ferments, revealing the invisible ecosystems that shape flavour, preserve food, and enrich our diets.Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favourite pickles, and discover how to recreate them in your own kitchen.With recipes for more than 30 ferments, step-by-step photography, tips and troubleshooting advice, plus a foreword by Dr Johnny Drain and contributions from experts from around the world - including James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge, and Olia Hercules - this is everything you need to understand and explore the alchemy of fermentation. 224 pp. Englisch.
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Okt 2025, 2025
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 31,50
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. Neuware -SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026'This deserves a slot on the kitchen shelf of every passionate cook' DAVID ZILBER'A vital resource for the ferment-curious' JAMES READ'This book will inspire a whole new generation of ferme…nters' KENJI MORIMOTO'A rich resource that enlightens and inspires' MARK DIACONOEnter a marvellous microbial world and explore the fascinating science of fermented foods. Every culture has a long history of fermentation - from kimchi to beer, kombucha to kefir, and sourdough to soy sauce - but rarely do we contemplate the complex science behind these everyday treats.In The Science of Fermentation, author and CEO of the Fermenters Guild, Robin Sherriff dives into the complex microbiology and chemistry behind essential ferments, revealing the invisible ecosystems that shape flavour, preserve food, and enrich our diets.Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favourite pickles, and discover how to recreate them in your own kitchen.With recipes for more than 30 ferments, step-by-step photography, tips and troubleshooting advice, plus a foreword by Dr Johnny Drain and contributions from experts from around the world - including James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge, and Olia Hercules - this is everything you need to understand and explore the alchemy of fermentation. 224 pp. Englisch.
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Okt 2025, 2025
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Da: Wegmann1855, Zwiesel, GermaniaWegmann1855
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 31,50
EUR 25,95 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. Neuware -SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026'This deserves a slot on the kitchen shelf of every passionate cook' DAVID ZILBER'A vital resource for the ferment-curious' JAMES READ'This book will inspire a whole new generation of ferme…nters' KENJI MORIMOTO'A rich resource that enlightens and inspires' MARK DIACONOEnter a marvellous microbial world and explore the fascinating science of fermented foods. Every culture has a long history of fermentation - from kimchi to beer, kombucha to kefir, and sourdough to soy sauce - but rarely do we contemplate the complex science behind these everyday treats.In The Science of Fermentation, author and CEO of the Fermenters Guild, Robin Sherriff dives into the complex microbiology and chemistry behind essential ferments, revealing the invisible ecosystems that shape flavour, preserve food, and enrich our diets.Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favourite pickles, and discover how to recreate them in your own kitchen.With recipes for more than 30 ferments, step-by-step photography, tips and troubleshooting advice, plus a foreword by Dr Johnny Drain and contributions from experts from around the world - including James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge, and Olia Hercules - this is everything you need to understand and explore the alchemy of fermentation.
Lingua: Inglese
Editore: DK, 2025
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Da: Speedyhen, Hertfordshire, Regno UnitoSpeedyhen
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 23,32
EUR 47,86 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 16 disponibili
Condizione: NEW.
Lingua: Inglese
Editore: Dorling Kindersley Ltd, GB, 2025
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Da: Rarewaves USA United, HEBRON, KY, U.S.A.Rarewaves USA United
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 35,32
EUR 42,79 spedizioneSpedito in U.S.A.Quantità: 11 disponibili
Hardback. Condizione: New. "This deserves a slot on the kitchen shelf of every passionate cook" DAVID ZILBER"A vital resource for the ferment-curious" JAMES READ"This book will inspire a whole new generation of fermenters" KENJI MORIMOTO"A rich resource that enlightens and inspires" MARK DIACONOEnter a marvelous microbial world…and explore the fascinating science of fermented foods.Every culture has a long history of fermentation - from kimchi to beer, kombucha to kefir, and sourdough to soy sauce - but rarely do we contemplate the complex science behind these everyday treats.In The Science of Fermentation, author and CEO of the Fermenters Guild, Robin Sherriff dives into the complex microbiology and chemistry behind essential ferments, revealing the invisible ecosystems that shape flavor, preserve food, and enrich our diets.Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favorite pickles, and discover how to recreate them in your own kitchen.With recipes for more than 30 ferments, step-by-step photography, tips and troubleshooting advice, plus a foreword by Dr Johnny Drain and contributions from experts from around the world - including James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge, and Olia Hercules - this is everything you need to understand and explore the alchemy of fermentation.
- Brossura
Da: HPB-Red, Dallas, TX, U.S.A.HPB-Red
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Buono
EUR 80,20
EUR 3,21 spedizioneSpedito in U.S.A.Quantità: 1 disponibili
paperback. Condizione: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.
- Brossura
Da: Hamelyn, Madrid, M, SpagnaHamelyn
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Molto buono
EUR 59,29
EUR 12,99 spedizioneSpedito da Spagna a U.S.A.Quantità: 1 disponibili
Condizione: Bueno. : Desarrolla aplicaciones multiplataforma con interfaces de usuario modernas utilizando el potente framework Qt. Este libro te guía a través del desarrollo de interfaces gráficas de usuario (GUI) de principio a fin con Qt5, ofreciendo una solución integral para crear aplicaciones robustas y atractivas. EAN: 97…81789531909 Tipo: Libros Categoría: Tecnología Título: End to End GUI development with Qt5 Autor: Guillaume Lazar| Robin Penea| Nicholas Sherriff Editorial: Packt Publishing Idioma: en Páginas: 1150 Formato: tapa blanda.
Lingua: Inglese
Editore: Dorling Kindersley Ltd. Okt 2025, 2025
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 31,50
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. Neuware -SHORTLISTED FOR THE ANDRÉ SIMON FOOD BOOK AWARDS 2025AS FEATURED ON BBC RADIO 4 THE FOOD PROGRAMME 16/01/2026'This deserves a slot on the kitchen shelf of every passionate cook' DAVID ZILBER'A vital resource for the ferment-curious' JAMES READ'This book will inspire a whole new generation of ferme…nters' KENJI MORIMOTO'A rich resource that enlightens and inspires' MARK DIACONOEnter a marvellous microbial world and explore the fascinating science of fermented foods. Every culture has a long history of fermentation - from kimchi to beer, kombucha to kefir, and sourdough to soy sauce - but rarely do we contemplate the complex science behind these everyday treats.In The Science of Fermentation, author and CEO of the Fermenters Guild, Robin Sherriff dives into the complex microbiology and chemistry behind essential ferments, revealing the invisible ecosystems that shape flavour, preserve food, and enrich our diets.Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favourite pickles, and discover how to recreate them in your own kitchen.With recipes for more than 30 ferments, step-by-step photography, tips and troubleshooting advice, plus a foreword by Dr Johnny Drain and contributions from experts from around the world - including James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge, and Olia Hercules - this is everything you need to understand and explore the alchemy of fermentation.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 224 pp. Englisch.
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 91,98
EUR 2,26 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
