Like New/Excellent - An apparently unread copy in perfect condition. Dust cover is intact with no nicks of tears. Spine has no signs of creasing. Pages are clean. book may caontain a remainder mark on an outside edge.
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"Why Diets Fail (Because You're Addicted to Sugar) : Science Explains" is a book written by Nicole M. Avena and John R. Talbott, published in 2013 by Potter/Ten SPEED/Harmony/Rodale. The book explores the reasons behind why diets fail, specifically focusing on the addictive nature of sugar and how it impacts weight loss and overall health. The book includes 240 pages of informative content, with illustrations and insights into the science behind diet and nutrition, as well as practical tips for ending cravings and improving one's health through a focus on sugar-free living.
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Discover the rich heritage of Spanish cuisine with "Recipes from the Spanish Kitchen" by Nicholas Butcher. This trade paperback book, published by Grub Street in 2012, takes you on a journey through the regional and ethnic dishes of Spain. With 320 pages of mouth-watering recipes, this book is a must-have for any cooking enthusiast.The book measures 9.2 inches in length, 7.4 inches in height, and 0.5 inches in width. It weighs 29.3 ounces and is in English language. The book also features an illustrator and is a special edition ex-library copy. Get your hands on this gem and explore the world of Spanish cuisine like never before.
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Author: Galetti, Monica. Condition Notes: New - Unused, unread and in perfect condition. 13: 9781783254873. Like New/Excellent - An apparently unread copy in perfect condition. Dust cover is intact with no nicks of tears.
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Panino al vapore o Coppa di gelato vaniglia, mandorle e fragole. All’ora di cena, la cosa più faticosa sarà decidere tra Filetto di manzo cotto in brodo speziato e Rombo alla liquirizia con burro vanigliato.
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Titolo: Il Miele. 90 Ricette Dolci E Salate Dei Piu Celebri Cuochi. Editore: Bibliotheca Culinaria. Invece, il miele e tutto da riscoprire. Con i suoi molteplici gusti e profumi, puo aggiungere interessanti sfumature di sapori ad una grande varieta di piatti.
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Book
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Book
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