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Gladys Vail (7 results)
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Hardcover. Condition: Good. cover - good - owner's name scratched on front cover, light foxing light foxing.
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hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Foods: An Introductory College Course
Published by Houghton Mifflin & Co., Wilmington, Massachusetts, U.S.A., 1967
First Edition
Hard Cover. Condition: Good. No Jacket. Fifth Edition. Blue cloth boards are rubbed on edges and hinges. Text has markings throughout, binding is sound. Size: 8vo - 7¾" - 9¾".
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hardcover. Condition: Good. No DJ. Rubbings on covers. Moderate underlining throughout book. Book shows common (average) signs of wear and use. Binding is still tight. Covers are intact but may be repaired. We have 75,000 books to choose from -- Ship within 24 hours -- Satisfaction Guaranteed!
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Hardcover. Condition: Good. Good condition with wear and markings.
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Foods 3rd ed.
Published by Houghton Mifflin Company, Boston, New York, Chicago, Dallas, Atlanta, San Francisco, 1948
Hardcover. Condition: Acceptable. Dust Jacket Condition: no dust jacket present. unknown (illustrator). Third Edition. The book is in fair condition, with noticeable wear on the spine and cover. The absence of a dust jacket and the presence of handwritten inscriptions throughout indicate its use as a study resource. The binding appears intact, though the covers show fading and scuff marks consistent with age. Overall, a well-loved copy reflecting its educational purpose.
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Foods
Language: English
Published by Houghton Mifflin Harcourt, 1978
ISBN 10: 039525521X ISBN 13: 9780395255216
Condition: Acceptable. COVER SHOWS HEAVY WEAR. HAS HIGHLIGHTING THROUGHOUT A readable copy. All pages are intact, and the cover is intact (However the dust cover may be missing). Pages can include considerable notes--in pen or highlighter--but the notes cannot obscure the text. Book may be a price cutter or have a remainder mark.
