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

$ 10.01

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

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.