The complete guide to the art of modern cookery : the first translation into English in its entirety of Le guide culinaire /
Unlike a recipe book which leads the cook step by step, this work provides guidelines, ideas and techniques for the preparation and presentation of various foods.
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| Main Author: | |
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| Other Authors: | , |
| Format: | Book |
| Language: | English |
| Published: |
New York :
Wiley,
2001, ©1979.
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| Series: | SoFAB Culinary Collection.
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| Subjects: |
CARM 1 Store
| Call Number: |
F10993 |
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| Copy 1 | Available Place a Hold |