New & Improved 2nd Edition Pot-Luck For 33,000 Hudsons Dayton 1993 Cookbook Used

$ 10.01

Signed: No Publisher: United Way Cookbook Committee Ex Libris: No Type: Cookbook Literary Movement: Enlightenment, Realism Illustrator: Akira Toriyama Intended Audience: Young Adults, Adults ISBN: 0751756001062 Language: English Edition: Limited Edition, Revised Edition, New & Improved 2nd Edition Number of Pages: 566 Pages Vintage: Yes Inscribed: No Unit Quantity: 1 Genre: Cookbooks Item Length: 9 in Personalized: No Item Height: 9 in Personalize: No Item Weight: 46.5 Oz. Publication Year: 1992 Narrative Type: Nonfiction Author: Various Book Series: Historical Topic: Cooking, Food, Potluck Item Width: 1.5 in Format: Paperback Era: 1990s Country of Origin: United States Book Title: Potluck for 33,000 height: 9 in width: 1.5 in Original Language: English Unit Type: Unit Features: Illustrated, Ring/Wire Bound, Spiral Bound

Description

New & Improved 2nd Edition Pot-Luck For 33,000 Hudsons Dayton 1993 Cookbook Used. The New & Improved 2nd Edition Pot-Luck for 33,000 Hudsons Dayton 1993 Cookbook is a vintage commemorative cookbook published by the United Way Cookbook Committee in 1992. This limited edition cookbook features a spiral bound format with illustrations and is part of the Historical series. Written in English, this cookbook is intended for young adults and adults interested in cooking, potluck meals, and food. With a total of 566 pages, this cookbook offers a unique and nostalgic perspective on culinary practices from the 1990s. The New & Improved 2nd Edition Pot-Luck for 33,000 Hudsons Dayton 1993 Cookbook is a vintage commemorative cookbook published by the United Way Cookbook Committee in 1992. This limited edition cookbook features a spiral bound format with illustrations and is part of the Historical series. Written in English, this cookbook is intended for young adults and adults interested in cooking, potluck meals, and food. With a total of 566 pages, this cookbook offers a unique and nostalgic perspective on culinary practices from the 1990s.