The Wine and Food Society's guide to classic sauces and their preparation

Author(s)

Bibliographic Information

The Wine and Food Society's guide to classic sauces and their preparation

by aymond Oliver ; translated from the French by Rosemary Joekes ; with colour photographs by Kenneth Swain ; and drawings by Ian Garrard

Wine and Food Society, M. Joseph, c1967

Available at  / 1 libraries

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Note

Spine title: Classic sauces

Includes index

Details

  • NCID
    BA64251569
  • Country Code
    uk
  • Title Language Code
    eng
  • Text Language Code
    eng
  • Place of Publication
    London
  • Pages/Volumes
    197p., [8]p. of plates
  • Size
    24 cm
  • Classification
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