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Used: Good | Details
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Condition: Used: Good
Comment: Spine creases, wear to binding and pages from reading. May contain limited notes, underlining or highlighting that does affect the text. Possible ex library copy, thatâ€TMll have the markings and stickers associated from the library. Accessories such as CD, codes, toys, may not be included.
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Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World Paperback – 27 Jun 2006

4.3 out of 5 stars 3 customer reviews

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Product details

  • Paperback: 366 pages
  • Publisher: Simon & Schuster; Reprint edition (27 Jun. 2006)
  • Language: English
  • ISBN-10: 0743255534
  • ISBN-13: 978-0743255530
  • Product Dimensions: 15.5 x 2.5 x 23.5 cm
  • Average Customer Review: 4.3 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: 1,354,338 in Books (See Top 100 in Books)
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4.3 out of 5 stars
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on 16 July 2017
Format: Hardcover|Verified Purchase
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on 21 May 2012
Format: Paperback
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on 25 July 2010
Format: Paperback
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Amazon.com: 3.8 out of 5 stars 16 reviews
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5.0 out of 5 starsThe author sure did some awesome homework. This book will keep you thinking in ...
on 10 January 2015 - Published on Amazon.com
Format: Paperback|Verified Purchase
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3.0 out of 5 starsThree Stars
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5.0 out of 5 starsfood preparation history book
on 23 March 2017 - Published on Amazon.com
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5.0 out of 5 starsGreat for a Foodie wanted to know more about how food works
on 14 January 2013 - Published on Amazon.com
Format: Paperback|Verified Purchase
16 people found this helpful.
1.0 out of 5 starsPoor writing - boring read
on 25 October 2002 - Published on Amazon.com
Format: Hardcover|Verified Purchase
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