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Condition:
Good
2004 Hardcover Good Binding solid. Cover shows some wear. Text contains moderate interior markings, underlines, or highlights. OVERSIZED NO INTERNATIONAL ORDERS.
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Condition:
Very Good
New York 2004 Hardback 1 Very Good 1584793414 VERY GOOD.
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Condition:
Like New
Edison, New Jersey, U.S.A. 2004 Hard Back First Fine in Very Good jacket Book. 9x9. In this book Brown takes his readers back into the kitchen for foods that are mixed before they
...
are made.
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Like New
Buy with confidence. Excellent Customer Service & Return policy.
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Condition:
New
BRAND NEW - 100% GUARANTEED! Fast shipping
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Condition:
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First printing. Hardcover. Very clean; strong binding, no marks or highlighting. Appears to be unread. Thanks for looking!
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Condition:
New
This item will be shipped from our warehouse in Chicago.
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Condition:
Very Good
Very Good: A copy that has been read, but remains in very good condition. Cover/spine may have minor reading wear. Pages are intact and are not marred by notes or highlighting.
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The spine remains undamaged. (do note the dj has a repairable tear on front cover) -----SYNOPSIS----- *****MY SHIPPING PLEDGE **** SHIPPING INFO: If ordered by 4pm ships same day., packed by ex-head of publisher shipping dept. use custom made pkg., w/"A" Flute Board and/or packed boxes. Tracking Number supplied.
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Ships from: Nashville, TN
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Condition:
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This item will be shipped from our warehouse in Chicago.
Ships from: Aurora, IL
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Condition:
Very Good
2004 Hard cover Very Good. Sewn binding. Cloth over boards. With dust jacket. 336 p. Contains: Illustrations.
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Overview
Alton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists.