From creel to kitchen : how to cook fresh-water fish, one hundred and seventy-five recipes / by Ambrose Heath.
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| Corporate Authors: | |
| Language: | English |
| Published: |
London :
Adam and Charles Black,
1939.
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| Series: | Sheila and Marilynn Brass Culinary Collection.
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| Subjects: | |
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| Ownership and Custodial History: |
Withdrawn library copy from Harvard College Library with library bookplate, card envelope, and other markings. |
| Physical Description: | 110 pages : illustrations ; 18 cm |
| Format: | Book |
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