Research Catalog
The Wine and Food Society's guide to classic sauces and their preparation
- Title
- The Wine and Food Society's guide to classic sauces and their preparation / by Raymond Oliver ; translated from the French by Rosemary Joekes ; with color photographs by Kenneth Swain and drawings by Ian Garrard.
- Author
- Oliver, Raymond, 1909-1990.
- Publication
- [London] : Wine and Food Society in association with World Pub. Co., Cleveland, c1967.
Items in the Library & Offsite
About 1 Item. Still Loading More items...
| Format | Access | Status | Call Number | Location |
|---|---|---|---|---|
| Text | Use in library | Request | E-13 3822 | Schwarzman Building - Main Reading Room 315 |
Details
- Additional Authors
- Wine and Food Society.
- Description
- 197 p. : ill. (some col.); 24 cm.
- Alternative Title
- Classic sauces and their preparation.
- Guide to classic sauces and their preparation.
- Subjects
- Note
- Includes index.
- Call Number
- E-13 3822
- LCCN
- 67014828
- Author
- Oliver, Raymond, 1909-1990.
- Title
- The Wine and Food Society's guide to classic sauces and their preparation / by Raymond Oliver ; translated from the French by Rosemary Joekes ; with color photographs by Kenneth Swain and drawings by Ian Garrard.
- Imprint
- [London] : Wine and Food Society in association with World Pub. Co., Cleveland, c1967.
- Added Author
- Wine and Food Society.
- Added Title
- Guide to classic sauces and their preparation.Classic sauces and their preparation.
- Research Call Number
- E-13 3822