Cooking the Spanish way
By: Elsa Behrens
Publisher: Spring Books
Published: 1960
Place of publication: London
Language: eng
Number of pages: 222
Subjects: Spanish Cooking
Table of contents: title: Introduction; title: Useful facts and figures; title: Kitchen utensils; title: Hors d'oeuvre; title: Soups; title: Egg dishes; title: Soufflés; title: Canalones, pasta, pancakes, pastry; title: Fish; title: Meat; title: Poultry; title: Vegetables; title: Rice dishes; title: Salads; title: Sauces; title: Sweets; title: Index.