The Wine and Food Society's guide to classic sauces and their preparation / Trans. from the French by Rosemary Joekes. With color photos. by Kenneth Swain and drawings by Ian Garrard.
| Main Author: | |
|---|---|
| Corporate Author: | |
| Language: | English French |
| Published: |
[London] :
Wine and Food Society in association with World Pub. Co. [Cleveland],
[1967], [©1967]
|
| Subjects: | |
| Local Note: |
MSU: Copy 2 gifted by John and Martha Seaman.
MSU: Copy 2 in dust jacket. |
| Physical Description: | 197 pages : illustrations (part color) |
| Format: | Book |
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