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Modern French Cooking by  Wolfgang Puck - Paperback - 1998 - from Books for Cooks (SKU: 9780395935200)

Modern French Cooking

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Modern French Cooking

by Puck, Wolfgang

  • Used
Condition
See description
ISBN 10
0395935202
ISBN 13
9780395935200
Seller
Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
Melbourne, Victoria
Item Price:
$32.52
$24.20 shipping to USA
Standard Delivery: 10 to 28 days

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About This Item

Boston, USA: Houghton Mifflin & Co, 1998. New Softcover. Puck, Wolfgang. Wolfgang Puck's Modern French Cooking for the American Kitchen: recipes from the James Beard Award-winning Chef-owner of Spago. Houghton Mifflin: New York, USA 1998. 4to SC 286pp. OUT OF PRINT

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Details

Bookseller
Books for Cooks AU (AU)
Bookseller Inventory #
9780395935200
Title
Modern French Cooking
Author
Puck, Wolfgang
Format/binding
New Softcover
Book condition
Used
Quantity available
1
Binding
Paperback
ISBN 10
0395935202
ISBN 13
9780395935200
Publisher
Houghton Mifflin & Co
Place of Publication
Boston, USA
Date published
1998
Bookseller catalogs
Regional Cooking;

Terms of Sale

Books for Cooks

30 day return guarantee, with full refund including original shipping costs for up to 30 days after delivery if an item arrives misdescribed or damaged.

About the Seller

Books for Cooks

Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
Biblio.com member since: 2018
Melbourne, Victoria
Ask Seller a Question

About Books for Cooks

Australia's specialist indie culinary bookstore for armchair cooks, professional chefs & avid foodies right in the heart of Melbourne at the Queen Victoria Market; open every day. We stock over 45,000 new, old, vintage and antiquarian books about food and drink as well as a food & drink related ephemera. Members of ANZAAB, ILAB and the Australian Booksellers Association. Established 1983.

Glossary

Some terminology that may be used in this description includes:

New
A new book is a book previously not circulated to a buyer. Although a new book is typically free of any faults or defects,...[more]
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