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By
Chris Clarke
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Bibliographic Detail
Publisher
Royal Society of Chemistry
Publication date
May 3, 2012
Pages
213
Binding
Hardcover
Edition
2
Book category
Adult Non-Fiction
ISBN-13
9781849731270
ISBN-10
1849731276
Dimensions
0.75 by 6.25 by 9 in.
Weight
1.20 lbs.
Published in
Great Britain
Original list price
$42.00
Other format details
sci/tech
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The Ultimate Ice Cream Book | The Art of Making Gelato | Ample Hills Creamery | Ice Cream and Frozen Desserts | Van Leeuwen Artisan Ice Cream | Ice Cream | Frozen Desserts | The Perfect Scoop
Summaries and Reviews
Editions
Hardcover
The price comparison is for this edition
2 edition from Royal Society of Chemistry (May 3, 2012)
9781849731270 | details & prices | 213 pages | 6.25 × 9.00 × 0.75 in. | 1.20 lbs | List price $42.00
Paperback
from Royal Society of Chemistry (August 30, 2005)
9780854046294 | details & prices | 187 pages | 6.75 × 9.50 × 0.50 in. | 0.85 lbs | List price $40.00
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