American cooking: the melting pot
By: by James P. Shenton [and others] and the editors of Time-Life Books. Photographed by Richard Meek
Contributors: Shenton, James Patrick, 1925-; Meek, R. M.; Time-Life Books
Edition: [Rev.]
Series: Foods of the world; Foods of the world
Publisher: Time-Life Books
Published: 1972
Place of publication: New York
Language: eng
Number of pages: 208
Subjects: Cookery, American; Cookery, International