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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 39 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Gulf Coast Books, Cypress, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
paperback. Condizione: Good.
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 39 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Zoom Books Company, Lynden, WA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: very_good. Book is in very good condition and may include minimal underlining highlighting. 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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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 39 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Greenworld Books, Arlington, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: good. Fast Free Shipping â" Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy.
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Why Do Lobsters Turn Red When You Cook Them
Da: Austin Goodwill 1101, Austin, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: good. Book shows general signs of use and handling. May have light wear on the cover or edges and minimal writing or highlighting. Binding remains tight, and pages are clean and readable.
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Why Do Lobsters Turn Red When You Cook Them
Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
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Why Do Lobsters Turn Red When You Cook Them
Da: Half Price Books Inc., Dallas, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
hardcover. Condizione: 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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Why Do Lobsters Turn Red When You Cook Them
Da: Better World Books, Mishawaka, IN, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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Why Do Lobsters Turn Red When You Cook Them
Da: Better World Books, Mishawaka, IN, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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Why Do Lobsters Turn Red When You Cook Them
Da: ThriftBooks-Reno, Reno, NV, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
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Why Do Lobsters Turn Red When You Cook Them
Da: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
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Why Do Lobsters Turn Red When You Cook Them
Da: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
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Hardcover. Condizione: 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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hardcover. Condizione: 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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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 39 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Goodwill Books, Hillsboro, OR, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: good. Signs of wear and consistent use.
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 39 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Goodwill, Brooklyn Park, MN, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: good. 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 include "From the library of" labels. Shrink wrap, dust covers, or boxed set case may be missing. Item may be missing bundled media.
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Why Do Lobsters Turn Red When You Cook Them
Da: Orphans Treasure Box, Champaign, IL, U.S.A.
Valutazione del venditore 4 su 5 stelle
hardcover. Condizione: Very Good. Ships quickly. Almost like new. Minimal shelf/reading wear. Orphans Treasure Box sells books to raise money for orphans and vulnerable kids.
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Molecular Gastronomy: Exploring the Science of Flavor
Libro 39 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryLingua: Inglese
Editore: Columbia University Press, New York, 2006
ISBN 10: 0231133138 ISBN 13: 9780231133135
Da: Abacus Bookshop, Pittsford, NY, U.S.A.
Valutazione del venditore 5 su 5 stelle
softcover. Condizione: Nearly fine copy. Later prt. 8vo, 377 pp., Arts and Traditions of the Table: Perspectives on Culinary History series.
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Condizione: very_good. Some light shelf, storage or usage wear present. The interior appears unmarked and the binding is tight. Pictures available upon request. Individually inspected by Shadow. Thanks for supporting an independent bookseller!
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Kitchen Mysteries: Revealing t
Libro 43 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 39 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Greenworld Books, Arlington, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.
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The Science of the Oven.
Libro 10 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryLingua: Inglese
Editore: Columbia University Press, New York, 2009
ISBN 10: 0231147066 ISBN 13: 9780231147064
Da: Research Ink, Takoma Park, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardback. Condizione: Very Good. 206 pp. Arts and traditions of the table. dj. Rubber-stamped on title page. book.
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Kitchen Mysteries: Revealing the Science of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 43 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: WeBuyBooks, Rossendale, LANCS, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 1,51
Spedizione EUR 7,47
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Very Good. Most items will be dispatched the same or the next working day. A copy that has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
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Kitchen Mysteries: Revealing the Science of Food (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 43 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: WeBuyBooks, Rossendale, LANCS, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 1,51
Spedizione EUR 7,47
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned.
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Building a Meal: From Molecular Gastronomy to Culinary Constructivism
Libro 9 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Magers and Quinn Booksellers, Minneapolis, MN, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Very Good. May have light to moderate shelf wear and/or a remainder mark. Complete. Clean pages.
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Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 43 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryLingua: Francese
Editore: Columbia University Press, 2007
ISBN 10: 023114170X ISBN 13: 9780231141703
hardcover. Condizione: Good.
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Molecular Gastronomy Exploring the Science of Flavor (Arts & Traditions of the Table: Perspectives on Culinary History): Exploring the Science of . the Table: Perspectives on Culinary History)
Libro 39 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: WeBuyBooks, Rossendale, LANCS, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 1,49
Spedizione EUR 8,03
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned.
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Kitchen Mysteries: Revealing the Science of Cooking (Arts & Traditions of the Table: Perspectives on Culinary History) (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 43 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: WorldofBooks, Goring-By-Sea, WS, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 3,56
Spedizione EUR 6,54
Spedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Aggiungi al carrelloPaperback. Condizione: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
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The Science of the Oven.
Libro 10 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryLingua: Inglese
Editore: Columbia University Press, New York, 2009
ISBN 10: 0231147074 ISBN 13: 9780231147071
Da: Research Ink, Takoma Park, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: Very good. x + 206 pp. Arts and Traditions of the Table. book.
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Libro 39 di 53: Arts and Traditions of the Table: Perspectives on Culinary HistoryDa: Goodwill of Greater Milwaukee and Chicago, Racine, WI, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: acceptable. Book is considered to be in acceptable condition. The actual cover image may not match the stock photo. Book may have one or more of the following defects: noticeable wear on the cover dust jacket or spine; curved, dog eared or creased page s ; writing or highlighting inside or on the edges; sticker s or other adhesive on cover; CD DVD may not be included; and book may be a former library copy.
