The International Wine and Food Society's guide to meat.
By: With a foreword and appendix by André L. Simon. Color photos. by Kenneth Swain and illus. by Stewart Black.
Contributors: International Wine and Food Society.
Publisher: Bonanza Books
Published: 1971
Place of publication: New York
Language: eng
Number of pages: 240
Subjects: Cookery (Meat)
Other titles: Meat.; Guide to meat.
Notes: On spine: Meat.
Original edition published in 1968 under title: The Wine and Food Society's guide to meat.