Lessons and recipes from the School of Contemporary Cooking
By: Sherri Zitron with Charles G. Powell.
Contributors: Powell, Charles G.; School of Contemporary Cooking (New York, N.Y.)
Publisher: Houghton Mifflin
Published: 1982
Place of publication: Boston
Language: eng
Number of pages: 305
Subjects: Cookery, International.
Notes: Includes index.