A concise encyclopedia of gastronomy.
Contributors: Wine and Food Society.; Library of Leonard and Virginia Woolf.
Publisher: Wine and Food Society
Published: 1939
Place of publication: London
Language: eng
Subjects: Gastronomy.; Cookery -- Dictionaries.
Genres: Dictionaries.
Other titles: Wines and spirits.
Notes: WSU MASC has section 8 only.
Table of contents: value: 1. Sauces.; value: 2. Fish.; value: 3. Vegetables.; value: 4. Cereals.; value: 5. Fruit.; value: 6. Birds and their eggs.; value: 7. Meat.; value: 8. Wines and spirits.