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Book Description Hardback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR002010401
Book Description Hardback. Condition: Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. Seller Inventory # GOR002028544
Book Description Condition: Good. Reprint. Light wear to boards. Content is clean with writing on the ffep and the front pastedown. Good DJ with some edge wear, fading and creasing. Seller Inventory # 9999-9994251005
Book Description Hard Cover. Condition: Very Good. Dust Jacket Condition: Near Very Good. Second Edition, Fourth Printing. x, 162pp, index, glossary, bw ills.Or black cloth in jacket. Some foxing, prev owners name on front free endpaper. Jacket spine very faded, minor edge wear. Size: 8vo. Seller Inventory # 033364
Book Description Reprint: Hardback, black bds., silver titles, 140 x 220 mm., 400 grms., 162 pp., with Index, illustrated, bw. photographs, original photographic dw., unclipped, VG/VG copy. Seller Inventory # 6764
Book Description Hardcover, 8¾" x 5¾" (22cms x 14.5cms), with dust jacket 162 pages This book, for professionals by a professional, deals with an important aspect of restaurant service; important in the skills and imagination it demands and in the promotion and creation of business. Its contents, treating of side-table service and carving and chafing dish and flambe cookery, meets the needs not only of restaurant proprietors and managers but also the waiting staff at all levels. Covers equipment, liquors, preparation, flamed dishes, carving, salads and specialities. Ours is an ex-library copy in transparent protective covering with usual stamps, stickers and barcode. GOOD book in GOOD price-clipped dust jacket. Seller Inventory # 42290