Isbn: 9780062219541 - finding the flavors we lost: from bread to bourbon, how artisans reclaimed american food – how exceptional taste triumphed over mass production (8 Ergebnisse)

Zustand: Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

Hardcover. Zustand: Very Good. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Zustand: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Zustand: New. 2016. hardcover. . . . . . Books ship from the US and Ireland.

Hardcover. Zustand: Brand New. 320 pages. 9.00x6.00x0.89 inches. In Stock.

Gebunden. Zustand: New. &Uumlber den AutorrnrnPatric Kuh is the author of The Last Days of Haute Cuisine: The Coming of Age of American Restaurants, which won the 2002 James Beard Award for writing on food. He is the restaurant critic for Los Angeles M.