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Beard on Food The Best Recipes and Kitchen Wisdom from the Dean of American Cooking Hardcover - 2007
by Beard, James
First line
Hamburger is so firmly established in America's culinary Hall of Fame that it comes as rather a shock to discover it didn't originate in America at all.
Details
- Title Beard on Food The Best Recipes and Kitchen Wisdom from the Dean of American Cooking
- Author Beard, James
- Binding Hardcover
- Edition First Edition
- Pages 335
- Language ENG
- Publisher Bloomsbury USA, New York, New York, U.S.A.
- Date September 4, 2007
- ISBN 9781596914469
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Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking
by Beard, James
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- Hardcover
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- Used - Good
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- ISBN 10 / ISBN 13
- 9781596914469 / 1596914467
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Kingwood, Texas, United States
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Bloomsbury USA, 2007-09-12. hardcover. Good. 5x1x9.
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Beard on Food : The Best Recipes and Kitchen Wisdom from the Dean of American Cooking
by James Beard
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- Hardcover
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Seattle, Washington, United States
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Bloomsbury Publishing USA, 2007. Hardcover. Very Good. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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$6.01
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Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking
by Beard, James
- Used
- good
- Hardcover
- Condition
- Used - Good
- Binding
- Hardcover
- ISBN 10 / ISBN 13
- 9781596914469 / 1596914467
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Seattle, Washington, United States
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Bloomsbury Publishing PLC, 2007. Hardcover. Good. Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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$6.01
FREE shipping to USA
Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking
by Beard, James
- Used
- good
- Hardcover
- Condition
- Used - Good
- Binding
- Hardcover
- ISBN 10 / ISBN 13
- 9781596914469 / 1596914467
- Quantity Available
- 2
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Seattle, Washington, United States
- Item Price
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$6.01FREE shipping to USA
Show Details
Description:
Bloomsbury Publishing PLC, 2007. Hardcover. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
Item Price
$6.01
FREE shipping to USA
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Beard On Food: The Best Recipes and Kitchen Wisdom From the Dean of American Cooking
by Beard, James Andrews
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Minneapolis, Minnesota, United States
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Bloomsbury USA. Used - Very Good. May have light to moderate shelf wear and/or a remainder mark. Complete. Clean pages.
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Stock Photo: Cover May Be Different
Beard on Food : The Best Recipes and Kitchen Wisdom from the Dean of American Cooking
by Beard, James
- Used
- Condition
- Used - Good
- ISBN 10 / ISBN 13
- 9781596914469 / 1596914467
- Quantity Available
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Mishawaka, Indiana, United States
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Bloomsbury Publishing USA. Used - Good. Used book that is in clean, average condition without any missing pages.
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Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking
by Beard, James
- Used
- Hardcover
- Condition
- Used: Good
- Edition
- First Edition
- Binding
- Hardcover
- ISBN 10 / ISBN 13
- 9781596914469 / 1596914467
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Bloomsbury USA, 2007-09-12. First Edition. hardcover. Used: Good.
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BEARD ON FOOD: The Best Recipes and Kitchen Wisdom From the Dean of American Cooking
by James Beard / Foreword by Mark Bittman
- Used
- Hardcover
- first
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- Used - VG+ in VG+ dust jacket
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Milton, Vermont, United States
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Bloomsbury, 2002. First edition, first Printing . Hardcover. VG+ in VG+ dust jacket. Hardcover with light shelf wear, clean, slight binding lean, tightly bound; light wear to dust jacket with crease to front flap, publisher letter laid in.
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Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking
by Beard, James
- Used
- Hardcover
- first
- Condition
- Used - Fine copy in fine dust jacket
- Edition
- 1st
- Binding
- Hardcover
- ISBN 10 / ISBN 13
- 9781596914469 / 1596914467
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Pittsford, New York, United States
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$12.50$4.00 shipping to USA
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New York: Bloomsbury. Fine copy in fine dust jacket. 2007. 1st. hardcover. 8vo, 335 pp., Foreword by Mark Bittman. .
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