【预订】Leveling; Circular Curves; Stadia and Plane-Table Survey
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【预订】The Steam Engineer’s Handbook: A Convenient Reference Bo
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/ 2022-10-26
Product Details 基本信息 ISBN-13 书号 9781015574717 Author 作者 International Correspondence Schools(Created by) Format 版本 平装-胶订 Pages Number 页数 340页 Publisher 出版社 Legare Street Press Publication Date 出版日期 2022-10-26 Product Dimensions 商品尺寸 9.21 x 6.14 x 0.71 Shipping Weight 商品重量 1.05磅 Language 语种 其它(含多语)
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【预订】The Building Trades Pocketbook: A Handy Manual of Refere
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Product Details 基本信息 ISBN-13 书号 9781015863927 Author 作者 International Correspondence Schools(Created by) Format 版本 精装 Pages Number 页数 452页 Publisher 出版社 Legare Street Press Publication Date 出版日期 1800-01-01 Product Dimensions 商品尺寸 9.21 x 6.14 x 1.00 Shipping Weight 商品重量 1.78磅 Language 语种 其它(含多语)
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【预订】Loads in Structures, Properties of Sections, Materials o
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Product Details 基本信息 ISBN-13 书号 9781016590877 Author 作者 International Correspondence Schools(Created by) Format 版本 精装 Pages Number 页数 860页 Publisher 出版社 Legare Street Press Publication Date 出版日期 1800-01-01 Product Dimensions 商品尺寸 9.21 x 6.14 x 1.75 Shipping Weight 商品重量 3.02磅 Language 语种 其它(含多语)
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【预订】International Library of Technology: A Series of Textboo
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预订 A Textbook on Steam Engineering 9780343957865
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/ 2018-10-22
图书信息 书号: 9780343957865 作者: International Correspondence Schools 装帧: 平装-胶订 页数: 474页 出版社: Creative Media Partners, LLC 尺寸: 22.9 x 15.2 x 2.5 cm 出版日期: 2018-10-22 重量: 454g 语种: 其它(含多语) 内容简介 This work has been selected by
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【预订】International Library of Technology: A Series of Textboo
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【预订】Electricity and Magnetism: Electrodynamics. Electrical R
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/ 2008-07-01
作者介绍:The International Culinary Schools SM at The Art Institutes Since 1991, The International Culinary Schools at The Art Institutes, with their more than thirty locations, have offered exciting programs in culinary arts featuring a professional kitchen environmentand, in some locations, fully operational restaurants. Students work alongside instructors to learn and perform the hands-on skills chefs use each day. Based on classical Escoffier, Asian, and Latin culinary techniques, with an emphasis on progressive trends and practices, the curriculum is designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines.
¥335.30