Sauces
comprising the principal classical sauce recipes, together with a classified index of condiments, garnishings, dressings, herbs, flavourings, seasonings and stuffings
Edición de la obra Sauces
| Autor | André Louis Simon, Narcissa G. Chamberlain, Julia Child, Samuel Chamberlain, Wine and Food Society |
|---|---|
| Editorial | Wine and food society |
| Fecha de publicación | 1939 |
| Lugar | London |
| Idioma | inglés |
| Páginas | 55 |
| OCLC |