The Chopped, minced, and ground meat cookbook
By: [compiled] by Ceil Dyer.
Contributors: Dyer, Ceil.
Publisher: Arbor House; Brand: Arbor House
Published: 1976
Place of publication: New York
Language: eng
Number of pages: 197
Subjects: Cookery (Meat)
Notes: On dust jacket: Distributed by Dutton, New York.
Includes index.