The Best of Amish Cooking - Traditional and Contemporary Recipes Adapted from the Kitchens and Pantries of Old Order Amish Cooks
The Best of Amish Cooking - Traditional and Contemporary Recipes Adapted from the Kitchens and Pantries of Old Order Amish Cooks | Livres anciens et modernes | Good, Phyllis Pellman
Livres anciens et modernes
Good, Phyllis Pellman
Good Books,
1996
The Best of Amish Cooking - Traditional and Contemporary Recipes Adapted from the Kitchens and Pantries of Old Order Amish Cooks
The Best of Amish Cooking - Traditional and Contemporary Recipes Adapted from the Kitchens and Pantries of Old Order Amish Cooks | Livres anciens et modernes | Good, Phyllis Pellman
Livres anciens et modernes
Good, Phyllis Pellman
Good Books,
1996
49,95 €
(Ladysmith,
Canada)
Mode de Paiement
- PayPal
- Carte bancaire
- Virement bancaire
- Pubblica amministrazione
- Carta del Docente
Détails
- Année
- 1996
- ISBN
- 1561481890
- Lieu d'édition
- Intercourse, PA, U.S.A.
- Auteur
- Good, Phyllis Pellman
- Éditeurs
- Good Books
- Format
- 4to - over 9¾" - 12" tall
- Edition
- Reprint
- Thème
- COOKERY AMISH COOKING REGIONAL ETHNIC AMERICAN MIDDLE ATLANTIC, STATES The Best of Amish Cooking - Traditional and Contemporary, Recipes Adapted from the Kitchens and Pantries of Old Order, Amish Cooks 223 pages including index. Color photos set the, mood. Wonderful descriptions and introductions prepare the, setting. And delicious, savory recipes fill this book with some of the best food you'll, find anywhere. Unmarked. Minimal wear. Attractively illustrated, glossy covers. Giftable. Cookbooks
- Description
- S Paperback
- Etat de conservation
- En excellent ètat
- Langues
- Anglais
- Reliure
- Couverture souple
- Premiére Edition
- False
Description
223 pages including index. Color photos set the mood. Wonderful descriptions and introductions prepare the setting. And delicious, savory recipes fill this book with some of the best food you'll find anywhere. Unmarked. Minimal wear. Attractively illustrated glossy covers. Giftable. Book
