The Cook's Encyclopaedia

London, UK: Macmillan, 1982. Second-hand softcover. Stobart, Tom. The Cook's Encyclopaedia: ingredients & processes. Macmillan: London, UK 1982. 4to SC 464pp. VG-/- Inevitable yellowing

London: Macmillan, 1982. First Thus. . Paperback. Good+. 12mo. Light wear to extrems. Tanning to edge of pages.

London, UK: Grub Street, 1998. New Hardcover. Stobart,Tom. The Cooks Encyclopaedia: Ingredients and Processes. Grub Street: London, UK 1998. 4to HC 457pp. OUT OF PRINT

Hardback. Very Good.

Papermac. Used - Good. Used book that is in clean, average condition without any missing pages.

Paperback. Very Good.

Paperback. Good.

Grub Street. Paperback. Used; Good. Simply Brit – welcome to our online used book store, where affordability meets great quality. Dive into a world of captivating reads without breaking the bank. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there’s something for every literary palate. All orders are shipped… Read more about this item

Grub Street. Used - Very Good. Ships from the UK. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.

Papermac. Used - Very Good. Ships from the UK. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.

Grub Street. Used - Very Good. Ships from the UK. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.

Grub Street. Used - Good. Ships from the UK. Used book that is in clean, average condition without any missing pages.

Pavilion Books. Used - Good. Ships from the UK. Used book that is in clean, average condition without any missing pages.

Paperback / softback. New. Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically, from Abalone to Zampone, the fascinating entries in the book deal with the ingredients and processes used in cooking.