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The electromotive force of iron under varying conditions, and the effect of occluded hydrogen

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The Electromotive Force of Iron Under Varying Conditions: And the Effect of Occluded Hydrogen

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The Electromotive Force Of Iron Under Varying Conditions: And The Effect Of Occluded Hydrogen

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This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We…
The Food And Wine Of France: Eating And Drinking From Champagne To Provence

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One of Christopher Kimball’s Six Favorite Books About Food A beautiful and deeply researched investigation into French cuisine, from the founding editor of The Art of Eating and author of 50 Foods . In THE FOOD AND WINE OF FRANCE, the influential food…
The Complete Book of Les Misérables
Paperback

|March 15, 2016

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$30.99

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After opening on October 5, 1985, Les Misérables remains the world’s longest running and most beloved musical. Productions have played in 319 cities across forty-two countries, it has won more than a hundred major theatre awards, including an Olivier,…
The Electromotive Force of Iron Under Varying Conditions, and the Effect of Occluded Hydrogen

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50 Foods: A Guide To Deliciousness
Paperback

|November 4, 2014

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$28.00

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With 50 Foods , noted authority Edward Behr has created the definitive guide to the foods every food lover must know. A culinary Baedeker, 50 Foods will delight and inform the connoisseur as well as the novice.   Like Behr’s celebrated magazine, The…
Prohibition: Thirteen Years That Changed America
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|May 1, 2011

$13.85 online

$22.95

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From the bestselling author of The Last Emperor comes this rip-roaring history of the government’s attempt to end America’s love affair with liquor—which failed miserably. On January 16, 1920, America went dry. For the next thirteen years, the…
The Art of Eating Cookbook: Essential Recipes from the First 25 Years

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From his first newsletter, issued in 1986, through today’s beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America’s most famous chefs. This book collects the best…