Meat cookery
Publisher: CBC/B.P.C. Publishing
Published: 1971
Place of publication: Abingdon, England
Language: eng
Number of pages: 160
Subjects: Cooking (Meat)
Other titles: Cordon Blue Cookery Course
Notes: Includes index.

"Recipes ... adapted from the Cordon Bleu Cookery Course, published by Purnell in association with the London Cordon Bleu Cookery School."

At head of title: Cordon Blue.