James Beard's Theory & Practice of Good Cooking
Published on 17. October 1999
Book
Hardback
431 pages
978-0-7624-0613-5 (ISBN)
More details
Series
Language
English
Place of publication
United States
Product notice
Unsewn / adhesive bound
Paper over boards
With dust jacket
Illustrations
Illustrations, unspecified
Dimensions
Height: 237 mm
Width: 164 mm
Thickness: 39 mm
Weight
830 gr
ISBN-13
978-0-7624-0613-5 (9780762406135)
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Schweitzer Classification