Bookbinding for Beginners. This item is unavailable.
Language: English
Published by Anson Street Press, 2025
- Softcover
- New

Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
AbeBooks seller since March 25, 2015
Condition: New
£ 15.40
Item description from seller
In English.
Seller Inventory # ria9781023561044_new
- Title
- Bookbinding for Beginners
- Author
- Bean, Florence O (Florence Ordway); Brodhead, John C; Leavitt, Frank M (Frank Mitchell)
- Publisher
- Anson Street Press
- Publication year
- 2025
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 1023561042
- ISBN 13
- 9781023561044
- Item weight
- 233 grams
Unlock the timeless craft of bookbinding with "Bookbinding for Beginners" by Florence Ordway Bean and John C. Brodhead. This carefully prepared republication offers a comprehensive introduction to the fundamentals of book construction and repair. Whether you are interested in traditional handicrafts or seeking to learn practical bookbinding techniques, this book provides clear guidance.
Explore the essential steps of bookbinding, from basic techniques to more intricate methods. Ideal for both aspiring artisans and those interested in the history of technology, this book serves as an invaluable resource for understanding the principles behind this enduring craft. Delve into the world of bookbinding and discover the satisfaction of creating and restoring beautiful, lasting books.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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