Eleanor Lee Wright (39 results)

Paperback. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Soft cover. Condition: Fair. First Edition. VERY RARE; Book. Book.

Condition: New.

Condition: New.

Soft cover. Condition: Near Fine. 1st Edition. Attractive stapled brochure showing sections of meat in colour with descriptions and comments plus recipes on how best to use them. Oblong small 8vo softcover, 64pps, also mentions refrigeration, care, cheap cuts, seasoning, utensils, NF condition. Nice study for pre-1920 research.…

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Hardcover. Condition: Very good- condition. First Edition. 71 pages of text. Original hardcover binding with moderate shelfwear and soiling, including some scuffing. No dustjacket, as issued. Illustrated with photographs. Recipes, place settings, glassware, food presentation, entertaining. Wilson & Co., the publisher, were Meat Packers and Provisioners. First edition. …

Paperback. Condition: Fair. No Dustjacket. Later Edition. ISBN . Staplebound, 64 page, Tight sound reading copy only due to tear to top edge of front cover and in to page 4, small hole in middle of front cover, some browning to edges of interior pages. No statement of later printing on copyright page. No Signature.…

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Softcover. 32 x 24,5 cm. Original brochure, slightly stained and bumped. Brackets are rusty. Complete with the pages 209 - 260. Numerous monochrome photographs in the text and on 1 plate (Adrienne Allen). Some pages are stained. Inside overall clean and still well maintained. --- Originalbroschur. Der Einband ist etwas fleckig und bestoßen, die Klammerung angerostet. Komplett mit den Seiten 209 - 260 der fortlaufenden Jahrgangspaginierung, mit zahlreichen einfarbigen Abbildungen im Text und auf einer Tafel. Einige Seiten sind fleckig. Innen insgesamt sauber und noch ganz gut erhalten. -- Bitte Portokosten außerhalb EU erfragen! / Please ask for postage costs outside EU! / S ' il vous plait demander des frais de port en dehors de l ' UE! // Bitte beachten Sie auch unsere Fotos! / Please also note our photos! / Veuillez noter nos photos -- Leuchtender Herbstbeginn! Wie wäre es mit einem guten Buch? Bei uns werden Sie fündig, stöbern Sie in unserem Ladengeschäft oder online. -- Wir kaufen Ihre werthaltigen Bücher! K02303D-402910. …

Condition: Very Good. Very good in original wrappers. Nicely illustrated. Illustrated (illustrator).

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: New.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condition: Very Good. 1st edition. Economy in the Buying and Preparation of Meats by Eleanor Lee Wright. Published by Wilson & Co, Chicago, IL, 1917. 1st Edition. Paperback. No DJ. Size 8vo (up to 9-1/2'' tall). Condition: VG. Orig owners name on front cover. Label on front cover. Content excellent. 54 Pgs. Beef, Pork & Mutton/Lamb. Illustrated with color plates. Meat Selection. Meal Planning. Meat Cuts. Care of Meats. Principles of Meat Cookery. Wilson Food products. Description text copyright 2015 BooksForComfort. Item ID 30662. book.…

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Taschenbuch. Condition: Neu. Neuware - 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 was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.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.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. 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.…

Taschenbuch. Condition: Neu. Neuware - 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. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Paperback. Condition: New. Print on Demand. This book is a comprehensive guide to selecting, handling, and cooking meat. It covers a wide range of topics, including the different cuts of meat, their nutritional value, and how to cook them to perfection. The author provides clear and concise instructions, as well as tips and tricks for getting the most out of your meat. This book is a valuable resource for both experienced and novice cooks alike. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

Paperback. Condition: New. Print on Demand. This book is an instructional text designed for individuals seeking to upgrade their culinary skills. The book's content lays a strong foundation by comprehensively guiding readers in the practical knowledge of meat preparation. It is an excellent resource for homemakers wanting to hone their cooking abilities and expand their repertoire of meat-based dishes. This book focuses on techniques to elevate the flavor and tenderness of various meat cuts, particularly those often overlooked due to their affordability. The author underscores the importance of selecting the right cut for the intended cooking method and emphasizes the advantages of slow cooking to achieve maximum flavor. The book features a range of recipes and cooking methods, including boiling, braising, and roasting, all explained in an accessible and easy-to-follow manner. Through understanding the principles of meat preparation, readers will gain the confidence to make the most of their ingredients, reduce food waste, and enjoy delicious, home-cooked meals. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.…

Condition: New.

Condition: New.

Buch. Condition: Neu. Neuware - 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 was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.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.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. 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.…

Buch. Condition: Neu. Neuware - 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. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Gebunden. Condition: New.

Gebunden. Condition: New.

Hardcover. Condition: new. Hardcover. 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. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…