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How to Be a Wine Expert Gabler, James M.

€2,57 EUR
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Las opciones de envío

Los buques de 1 business day Detalles
No hay precio de envío se especifica en ES
Los buques de United States Us

La política de devoluciones

Partial refund available within 30 days Detalles

Protección de compra

Opciones de pago

PayPal accepted
PayPal Credit accepted
Venmo accepted
PayPal, MasterCard, Visa, Discover, and American Express accepted
Maestro accepted
Amazon Pay accepted
Nuvei accepted

Rasgos del artículo

Categoría:

Single

cantidad disponible:

Sólo uno en stock, para muy pronto

Condition:

Used; Like New

EAN:

9780961352516

ISBN:

0961352515

subject:

COOKING / Beverages / Alcoholic / Wine

binding:

paperback

format:

paperback

language:

english

Subject Keyword:

Cooking

Target Audience:

General/trade

Item Type Keyword:

books

edition:

First Edition

Externally Assigned Product Identifier:

0961352515

manufacturer:

Cool Hand Communications

author:

Gabler, James M.

Publication Date:

1988-01-01T00:00:00Z

Supplier Declared Dg Hz Regulation:

not_applicable

Item Name:

How to Be a Wine Expert

Product Site Launch Date:

2006-11-09T08:03:49-00:00

ISBN-10:

0961352515

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Envío de descuento:

Elementos enviados después de la primera en el apartamento de $1.00

Publicado en venta:

Más de una semana

Artículo número:

1604687097

Descripción del Artículo

Looks new, no markings, fading, or damage of any sort. No name or writing inside cover, Good enough to be a gift! Email with questions STOCK PHOTOS MAY VARY FROM THE ACTUAL ITEM. ACTUAL PHOTOS AVAIL. UPON REQUEST. Additional Details ------------------------------ Product description: This is a book for the beginnig wine drinker. In less than three minutes one can learn just about everything one needs to know about more than eighty of the world's best wine varieties including: color, bouquet and taste; phonetic pronunciations; the best wineries and producers; best food complements; maps of the regions; optimal vintage years; ideal serving temperatures, and questions and answers. Subject code: