Name: Dehydrating Foods, Fruits, Vegetables, Fish and Meats: The New Easy, Economical and Superior Method of Preserving All Kinds of Food Materials, With a (en Inglés)
Price: 47.93 USD
Availability: InStock
Author: Andrea, A. Louise
ISBN: 9781015451407

portada Dehydrating Foods, Fruits, Vegetables, Fish and Meats: The New Easy, Economical and Superior Method of Preserving All Kinds of Food Materials, With a (en Inglés)

Dehydrating Foods, Fruits, Vegetables, Fish and Meats: The New Easy, Economical and Superior Method of Preserving All Kinds of Food Materials, With a (en Inglés)

Formato

Libro Físico

Autor

A. Louise Andrea

Editorial

Legare Street Press

Idioma

Inglés

N° páginas

230

Encuadernación

Tapa Dura

Dimensiones

23.4 x 15.6 x 1.4 cm

Peso

0.50 kg.

ISBN13

9781015451407

Categorías

Historia
Finanzas personales
Cocina: conservación y congelación de alimentos

Dehydrating Foods, Fruits, Vegetables, Fish and Meats: The New Easy, Economical and Superior Method of Preserving All Kinds of Food Materials, With a (en Inglés)

A. Louise Andrea (Autor) · Legare Street Press · Tapa Dura

Libro Nuevo Importado *

Envío: 20 a 27 días háb.

$ 92.74$ 47.93

-48%

* Costos de importación incluídos en el precio ✅

Libro Nuevo

Quedan 100 unidades

$ 47.93

Se enviará desde nuestra bodega entre el Viernes 29 de Mayo y el Martes 09 de Junio

Más Info

Agregar a lista de deseos

Reseña del libro "Dehydrating Foods, Fruits, Vegetables, Fish and Meats: The New Easy, Economical and Superior Method of Preserving All Kinds of Food Materials, With a (en Inglés)"

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.