A concise encyclopedia of gastronomy : complete and unabridged /
Abstract: Definitions with serving and cooking instructions and recipes are given for a large number of foodstuffs available in different parts of the world. The material is divided into 9 categories: e.g., sauces; vegetables; fish; meat; birds and eggs; cheese; and wine. Each category includes leng...
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Main Author: | |
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Format: | Book |
Language: | English |
Published: |
Woodstock, N.Y. :
Overlook Press,
1981.
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Online Access: | Cover Inscription Table of contents Table of contents (cont.) Title page Title page verso |
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CoverInscription
Table of contents
Table of contents (cont.)
Title page
Title page verso
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Call Number: |
TX 652 .C37 n.625 |
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Copy 1 | Available |