New Irish Cooking
por Conrad Gallagher
- Usado
- Bom
- Brochura
- Assinado
- Condição
- Bom
- Livreiro
-
Goring-by-Sea, West Sussex, United Kingdom
Formas de pagamento
Sobre este item
A. & A. Farmar, 1997. Paperback. Good. 1997. No Edition Stated. 183 pages. Signed by the author. Dedicated "To Paolo" on half title page. Photographic paper covers with white lettering. B&W and colour photographs throughout. Clean pages with firm binding. Minimal tanning to endpapers and page edges. Mild wear to spine, cover edges and corners, with tanning to spine. Minor soiling, staining and creasing to covers and spine. Sticker to front.
Avaliações
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Detalhes
- Livreiro
- World of Rare Books (GB)
- Nº do estoque do livreiro
- 1649863534DPB
- Título
- New Irish Cooking
- Autor
- Conrad Gallagher
- Formato/Encadernação
- Brochura
- Estado do livro
- Usado - Bom
- Quantidade Disponível
- 1
- Editorial
- A. & A. Farmar
- Data de publicação
- 1997
Termos da venda
World of Rare Books
30 day return guarantee, with full refund including shipping costs for up to 30 days after delivery if an item arrives misdescribed or damaged.
Sobre o Vendedor
World of Rare Books
Membro de Biblio desde 2009
Goring-by-Sea, West Sussex
Sobre World of Rare Books
Wob sells rare and collectable books on behalf of charities. Our team of booksellers are happy to deal with any enquiries and aim to provide same-day dispatch for all orders.
Glossário
Alguns termos que podem ser usados ??nesta descrição incluem:
- Edges
- The collective of the top, fore and bottom edges of the text block of the book, being that part of the edges of the pages of a...
- Spine
- The outer portion of a book which covers the actual binding. The spine usually faces outward when a book is placed on a shelf....
- Title Page
- A page at the front of a book which may contain the title of the book, any subtitles, the authors, contributors, editors, the...
- Half Title
- The blank front page which appears just prior to the title page, and typically contains only the title of the book, although, at...