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

$ 10.01

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

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.