Scribner Books. Very Good. Date: 2004. Revised Edition. Hardcover. 0684800012 . Signed sticker on first free blank endpaper. Fine copy in fine DJ. ; 9.2 X 6.5 X 1.9 inches; 896 pages; Signed by Author . 2004. Scribner Books ISBN 0684800012 9780684800011 [US]

Simon & Schuster , pp. x + 884 . Hardback. New. Simon & Schuster ISBN 0684800012 9780684800011 [US]

Scribner Books, Date: 2004-11-01. Hardcover. New. New. In shrink wrap. Looks like an interesting title! 2004. Scribner Books ISBN 0684800012 9780684800011 [US]

New. . ISBN 0684800012 9780684800011 [US]

UsedLikeNew. Remainder mark ISBN 0684800012 9780684800011 [US]

UsedVeryGood. signs of little wear on the cover. ISBN 0684800012 9780684800011 [US]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner] Hardcover A kitchen classic for over 35 years, and hailed by Time magazine as a minor masterpiece when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of wh.
[Greven, Germany] [Publication Year: 2004]
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ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner] Hardcover
[Moncks Corner, SC, U.S.A.] [Publication Year: 2004]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner] Hardcover
[Moncks Corner, SC, U.S.A.] [Publication Year: 2004]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner] Hardcover A kitchen classic for over 35 years, and hailed by Time magazine as a minor masterpiece when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of wh.
[Greven, Germany] [Publication Year: 2004]
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NY NY: Scribner. Appears to have 1 person looking at it 5 minutes. Otherwise as nearly new. Clean tight fresh strong jacket boards test. Small jacket tear repaired . No remainder or any other markings. Science and Lore of the Kitchen NOT recipes. . Near Fine. Hardcover. 5th or later Edition. Date: 2004. 2004. Scribner ISBN 0684800012 9780684800011 [US]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner, NY NY] Hardcover Appears to have 1 person looking at it 5 minutes. Otherwise as nearly new. Clean tight fresh strong jacket boards test. Small jacket tear repaired . No remainder or any other markings. Science and Lore of the Kitchen NOT recipes.
[Wakefield, RI, U.S.A.] [Publication Year: 2004]

NY: Scribner, Date: 2004. USA) 22nd printing of this revised edition. SIGNED BY AUTHOR to the front fly, no other markings, Fine in unclipped Fine (-) dust jacket . Boards, x, 884pp, index. B&W photos and line drawings. This book has become a classic of gastronomic writing, as it sheds valuable light on the science of cooking. There are no recipes but only answers to questions such as "Why can cream be whipped but not milk?" and "Does searing meat near a high flame seal in the flavour?" and "Why do we cry when onions are chopped"? In this revised edition, the author has rewritten the text almost completely, expanded it by almost two-thirds, and commissioned more than 100 new illustrations. A heavy book. (3.5 JM HOJ 304/1. Hardcover. Fine/Fine (-). 8vo - over 7¾" - 9¾" tall. 2004. Scribner ISBN 0684800012 9780684800011 [CA]

New York: Scribner, Date: 2004. First Scribner Revised . Hardcover. Near Fine/Near Fine. 8vo - over 7¾" - 9¾" tall. Dorfman; Greene; & McGee. 884pp.incl.index; HB quarter-bound; tan w/red&gilt; slight rub w/edges sunned; clean,tight pgs. DJ red w/white&yellow; slight rub w/spine sunned. " ...an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasure of eating." illus. isbn 0684800012 2004. Scribner ISBN 0684800012 9780684800011 [US]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner] Hardcover 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.
[Berlin, Germany] [Publication Year: 2004]

New. . ISBN 0684800012 9780684800011 [US]

UsedLikeNew. Remainder mark ISBN 0684800012 9780684800011 [US]

UsedVeryGood. Minor shelf wear ISBN 0684800012 9780684800011 [US]

Scribner Book Company 2004 Revised and Updated ed. Hard cover Fine Remainder mark.

Scribner Book Company 2004 Revised and Updated ed. Hard cover New

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner] Hardcover
[Houston, TX, U.S.A.] [Publication Year: 2004]

Scribner Book Company 11/23/2004 Revised and Updated ed. Hardback or Cased Book New in New jacket On Food and Cooking: The Science and Lore of the Kitchen (Hardback or Cased Book)

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner Book Company 11/23/2004] Hardcover On Food and Cooking: The Science and Lore of the Kitchen 2.95
[Grand Rapids, MI, U.S.A.] [Publication Year: 2004]
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New York, NY Scribner Book Company 2004 Revised and Updated ed. Hard cover Good. Sewn binding. Cloth over boards. With dust jacket. 884 p. Contains: Unspecified. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner] Hardcover 100% Customer Satisfaction Guaranteed ! The book shows some signs of wear from use but is a good readable copy. Cover in excellent condition. Binding tight. Pages in great shape, no tears. Not contain access codes, cd, DVD.
[Suffolk, United Kingdom] [Publication Year: 2004]
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ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner] Hardcover New. In shrink wrap. Looks like an interesting title! 2.93
[North Las Vegas, NV, U.S.A.] [Publication Year: 2004]

ISBN10: 0684800012, ISBN13: 9780684800011, [publisher: Scribner, NY] Hardcover USA) 22nd printing of this revised edition. SIGNED BY AUTHOR to the front fly, no other markings, Fine in unclipped Fine (-) dust jacket . Boards, x, 884pp, index. B&W photos and line drawings. This book has become a classic of gastronomic writing, as it sheds valuable light on the science of cooking. There are no recipes but only answers to questions such as "Why can cream be whipped but not milk?" and "Does searing meat near a high flame seal in the flavour?" and "Why do we cry when onions are chopped"? In this revised edition, the author has rewritten the text almost completely, expanded it by almost two-thirds, and commissioned more than 100 new illustrations. A heavy book. (3.5 JM HOJ 304/1 Size: 8vo - over 7¾" - 9¾" tall
[Burnaby, BC, Canada] [Publication Year: 2004]