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Chocolates and Confections: Formula, Theory, and Technique for the Artisan Con..

booktrader66
  • (1368)
US $30.50
ApproximatelyRM 128.25
Condition:
Very Good
“Hardback--NO CD,DVD,ACCESS CODE--dust cover shows slight wear otherwise excellent condition”
    Postage:
    US $9.25 (approx RM 38.90) Economy Shipping.
    Located in: Lithia, Florida, United States
    Delivery:
    Estimated between Thu, 26 Sep and Sat, 28 Sep to 43230
    Delivery time is estimated using our proprietary method which is based on the buyer's proximity to the item location, the postage service selected, the seller's postage history, and other factors. Delivery times may vary, especially during peak periods.
    Returns:
    No returns accepted.
    Coverage:
    Read item description or contact seller for details. See all detailsSee all details on coverage
    (Not eligible for eBay purchase protection programmes)
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    Seller assumes all responsibility for this listing.
    eBay item number:266614722576
    Last updated on Sep 02, 2024 20:00:30 MYTView all revisionsView all revisions

    Item specifics

    Condition
    Very Good
    A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See all condition definitionsopens in a new window or tab
    Seller Notes
    “Hardback--NO CD,DVD,ACCESS CODE--dust cover shows slight wear otherwise excellent condition”
    Book Title
    Chocolates and Confections: Formula, Theory, and Technique for th
    ISBN
    9780470424414
    Subject Area
    Cooking
    Publication Name
    Chocolates and Confections : Formula, Theory, and Technique for the Artisan Confectioner
    Publisher
    Wiley & Sons, Incorporated, John
    Item Length
    11 in
    Subject
    Courses & Dishes / Confectionery, Specific Ingredients / Chocolate
    Publication Year
    2012
    Type
    Textbook
    Format
    Hardcover
    Language
    English
    Item Height
    1.5 in
    Author
    Peter P. Greweling, The Culinary Institute of America (Cia)
    Item Weight
    69.7 Oz
    Item Width
    8.9 in
    Number of Pages
    544 Pages

    Item description from the seller

    booktrader66

    booktrader66

    99% positive feedback
    Seller's other itemsContact
    Joined Aug 2001

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