Name: The Book of Preserves = Le Livre De[s] Conserves: Containing Instructions for Preserving Meat, Fish, Vegetables, and Fruit, and for the Preparation of (en Inglés)
Price: 43.97 USD
Availability: InStock
Author: Jules Gouffe
ISBN: 9781015202764

portada The Book of Preserves = Le Livre De[s] Conserves: Containing Instructions for Preserving Meat, Fish, Vegetables, and Fruit, and for the Preparation of (en Inglés)

The Book of Preserves = Le Livre De[s] Conserves: Containing Instructions for Preserving Meat, Fish, Vegetables, and Fruit, and for the Preparation of (en Inglés)

Formato

Libro Físico

Editorial

Legare Street Press

Autor

Jules Gouffe

Idioma

Inglés

N° páginas

244

Encuadernación

Tapa Blanda

Dimensiones

23.4 x 15.6 x 1.3 cm

Peso

0.34 kg.

ISBN13

9781015202764

Categorías

Economía
Finanzas personales

The Book of Preserves = Le Livre De[s] Conserves: Containing Instructions for Preserving Meat, Fish, Vegetables, and Fruit, and for the Preparation of (en Inglés)

Jules Gouffe (Autor) · Legare Street Press · Tapa Blanda

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Reseña del libro "The Book of Preserves = Le Livre De[s] Conserves: Containing Instructions for Preserving Meat, Fish, Vegetables, and Fruit, and for the Preparation of (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. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.