Verlag: Authors, Pomona, CA, 1976
Anbieter: General Eclectic Books, Gray, ME, USA
Spiral -Plastic. Zustand: Very Good -. Revised Edition. Clean, yellowed, top rear cor creased, o/w little wear. Innards clean & tight. 402 pp. Size: 8vo - over 7¾" - 9¾" tall.
Verlag: Holyoke, MA Marcus Ptg Co (1968)., 1968
Anbieter: Crabtree's Collection Old Books, Sebago, ME, USA
VG spiral bound PB. The authors do not presume to imply that reading this book will guarantee comprehensive understanding of cooking, for that requires knowledge of physics and chemistry and a lively appreciation of French culinary history to say nothiing of a wide experience at the kitchen stove. Owner name. Revised.
Verlag: University of Massachusetts, 1965
Anbieter: George Kent, Bookseller, Silverhill, AL, USA
Erstausgabe
Hardcover. Zustand: Near Fine. No Jacket. 1st Edition. This 1965 assumed first edition of 309 pages plus blank note pages is tight, bright, and clean with no names or markings. The black cloth cover with gilt print has a rubbed appearance turned in different ways. The book is near fine minus.
Verlag: University of Massachusetts Press, 1965
Anbieter: Les Livres des Limbes, Chisseaux, Frankreich
Spiral. Zustand: Very Good. 2nd Edition. Soiled page edges, one small stain on front cover, still in overall excellent state. Revised edition 1968. Black plastic comb spiral binding 17,5 x 23 cm, 382 Pages. This textbook should greatly improve the reader's understanding of cooking principles and of cooking in general. Professor Kotschevar, (School of Hotel, Restaurant and Institutional Management, Michigan State University, East Lansing) an expert in food preparation and service, has been primarily responsible for the content of the book, while Professor Lundberg, (Restaurant and Hotel Management Program, University of Massachusetts, Amherst) as a psychologist, has been more concerned with the presentation. Does not include any recipes, just the science. Book.
Verlag: University of Massachusetts, Amherst, MA, 1968
Anbieter: COOK AND BAKERS BOOKS, PARKSVILLE, VANCOUVER ISLAND, BC, Kanada
Soft cover. Zustand: Very Good. Revised. Soft cover, plastic coil binding, 7 X 9" 382 pages. From 1968. This book should greatly improve the reader's understanding of cooking principles and of cooking in general. Professor Kotschevar, (School of Hotel, Restaurant and Institutional Management, Michigan State University, East Lansing) an expert in food preparation and service, has been primarily responsible for the content of the book, while Professor Lundberg, (Restaurant and Hotel Management Program, University of Massachusetts, Amherst) as a psychologist, has been more concerned with the presentation. Does not include any recipes.
Verlag: Marcus Printing Company, 1976
Anbieter: Basement Seller 101, Cincinnati, OH, USA
Paperback. Zustand: Very Good.