Rendered at 03:25:50 02/26/25
The Art of Food Processor Cooking by jane salzfass frieman paperback 1980 good
$5.94
Shipping options
Offer policy
OBO - Seller accepts offers on this item.
Details
Return policy
None: All purchases final
Purchase protection
Payment options
PayPal accepted
PayPal Credit accepted
Venmo accepted
PayPal, MasterCard, Visa, Discover, and American Express accepted
Maestro accepted
Amazon Pay accepted
Nuvei accepted
Shipping options
Offer policy
OBO - Seller accepts offers on this item.
Details
Return policy
None: All purchases final
Purchase protection
Payment options
PayPal accepted
PayPal Credit accepted
Venmo accepted
PayPal, MasterCard, Visa, Discover, and American Express accepted
Maestro accepted
Amazon Pay accepted
Nuvei accepted
Item traits
| Category: | |
|---|---|
| Quantity Available: |
Only one in stock, order soon |
| Condition: |
Good |
| Author: |
Jane S. Freiman |
| Book Title: |
Art of Food Processor Cooking |
| Language: |
English |
| Topic: |
Methods / Special Appliances |
| Book Series: |
cook books |
| Format: |
Trade Paperback |
| Publisher: |
McGraw-Hill/Contemporary |
| Genre: |
Cooking |
| Publication Year: |
1980 |
| Original Language: |
English |
| Narrative Type: |
Nonfiction |
| Type: |
Activity Book |
| Country/Region of Manufacture: |
United States |
| Personalize: |
No |
| Intended Audience: |
Ages 9-12 |
| Ex Libris: |
No |
| Inscribed: |
No |
| Personalized: |
No |
| Vintage: |
No |
| Signed: |
No |
| Illustrator: |
Yes |
| Era: |
1980s |
| Custom Bundle: |
No |
| Item Weight: |
20 oz |
| Number of Pages: |
192 Pages |
Listing details
| Seller policies: | |
|---|---|
| Shipping discount: |
Shipping weights of all items added together for savings. |
| Price discount: |
10% off w/ $10.00 spent |
| Posted for sale: |
More than a week ago |
| Item number: |
1715720056 |
Item description
Added to your wish list!
- The Art of Food Processor Cooking by jane salzfass frieman paperback 1980 good
- 1 in stock
- Price negotiable
- Handling time 1 day. Estimated delivery: Tue, Mar 4th
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