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McCall's Introduction To French Cooking Cookbook HC 1971 Soup - Dessert + Sauces - Picture 1 of 12
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McCall's Introduction To French Cooking Cookbook HC 1971 Soup - Dessert + Sauces

Condition:
Good
“No marking or highlighting. Some wear to cover. Sound binding.”
Price:
US $7.87
ApproximatelyC $10.78
Shipping:
US $4.99 (approx C $6.83) Economy Shipping. See detailsfor shipping
Located in: Island Lake, Illinois, United States
Delivery:
Estimated between Mon, Jun 17 and Thu, Jun 20 to 43230
Delivery time is estimated using our proprietary method which is based on the buyer's proximity to the item location, the shipping service selected, the seller's shipping history, and other factors. Delivery times may vary, especially during peak periods.
Returns:
30 days return. Buyer pays for return shipping. See details- for more information about returns
Payments:
     

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eBay item number:116180870878

Item specifics

Condition
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab
Seller Notes
“No marking or highlighting. Some wear to cover. Sound binding.”
Signed By
Unsigned
Book Title
McCall's Introduction To French Cooking
Signed
No
Ex Libris
No
Book Series
N/A
Narrative Type
Nonfiction
Publisher
McCall Publishing
Inscribed
No
Intended Audience
Young Adults, Adults
Personalize
No
Publication Year
1971
Type
Cookbook
Format
Hardcover
Language
English
Author
McCall's Magazine
Genre
Cookbooks
Topic
Cooking, Desserts, Fish, French Cooking, Sauces, Soups
Country/Region of Manufacture
United States
Number of Pages
115
ISBN
Does not apply

Item description from the seller

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