Sprache: Englisch
Verlag: Flammarion (edition Revised), 2005
ISBN 10: 2080304798 ISBN 13: 9782080304797
Anbieter: BooksRun, Philadelphia, PA, USA
Hardcover. Zustand: Fair. Revised. With dust jacket. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.
Hardcover. Zustand: Fair. No Jacket. Missing dust jacket; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.
Hardcover. Zustand: Fair. No Jacket. Missing dust jacket; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.
EUR 15,92
Anzahl: 3 verfügbar
In den WarenkorbZustand: New. pp. 200 Illus.
Hardcover. Zustand: Very Good. Zustand des Schutzumschlags: Very Good. Translation; First Printing. 9.75 X 0.8 X 12.2 inches; 200 pages; color and B&W photographs and illustrations. Very minor shelf rubbing and creasing on DJ. Light wear on front free endpaper's edge. Very minor shelf rubbing on the covers inside the DJ. Very Good condition otherwise. No other noteworthy defects. No markings. ; - Your satisfaction is our priority. We offer free returns and respond promptly to all inquiries. Your item will be carefully cushioned in bubble wrap and securely boxed. All orders ship on the same or next business day. Buy with confidence.
EUR 21,16
Anzahl: 10 verfügbar
In den WarenkorbHRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
Zustand: Neuf.
Sprache: Englisch
Verlag: Editions Flammarion Jan 2005, 2005
ISBN 10: 2080304798 ISBN 13: 9782080304797
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Buch. Zustand: Neu. Neuware - Based on the original Flammarion title, The Book of Chocolate, this lavishly illustrated book, now edited and brought up to date, takes readers on a journey through the history and production of the world''s most seductive confection: chocolate. Learn how the cocoa bean, first enjoyed by the Aztecs, has traveled around the globe to produce endless variations of chocolate. Through the eyes of food critics, chefs, journalists, and historians, this book explores the rich history of chocolate, along with a modern-day investigation of its many flavors and forms. A list of tantalizing recipes and a guide to the finest purveyors of chocolate worldwide make this volume indispensable to chocolate lovers everywhere. If the list of recipes is not enough to bring out the chocoholic in you, just look at the delicious illustrations, specially commissioned photographs, rare vintage posters, and fine paintings all in honor of this favorite confection.