Hows and whys of French cooking
By: Alma Lach ; with a chapter on wine by George Rezek ; and a foreword by André Simon.
Edition: [Rev. and expanded ed.].
Publisher: University of Chicago Press
Published: 1974
Place of publication: Chicago
Language: eng
Number of pages: 635
Subjects: Cookery, French
Notes: First ed. published in 1970 under title: Cooking à la Cordon Bleu.
Includes index.