Foundations of food preparation
By: by Gladys C. Peckham.
Edition: 2nd ed.
Publisher: Macmillan (N.Y.); Collier-Macmillan
Published: 1969
Place of publication: (New York); London
Language: eng
Number of pages: 497
Subjects: Food.; Cookery.
Notes: Previous ed. (B64-20702) 1964.

bibl.