Utvidet returrett til 31. januar 2025

Breakfasts and Luncheons at Home

av Short
Om Breakfasts and Luncheons at Home

Impress your guests with these delicious and easy-to-prepare breakfast and lunch recipes. Short's clear instructions and creative ideas will inspire you to elevate your at-home dining experience.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

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  • Språk:
  • Engelsk
  • ISBN:
  • 9781020047145
  • Bindende:
  • Hardback
  • Sider:
  • 124
  • Utgitt:
  • 18. juli 2023
  • Dimensjoner:
  • 156x8x234 mm.
  • Vekt:
  • 354 g.
  • BLACK NOVEMBER
  Gratis frakt
Leveringstid: 2-4 uker
Forventet levering: 19. desember 2024

Beskrivelse av Breakfasts and Luncheons at Home

Impress your guests with these delicious and easy-to-prepare breakfast and lunch recipes. Short's clear instructions and creative ideas will inspire you to elevate your at-home dining experience.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

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