Cheese and savouries
By: [compiled by Rosemary Hume and Muriel Downes].
Contributors: Hume, Rosemary, 1907-; Downes, Muriel.
Publisher: British Printing Corporation
Published: 1972
Place of publication: London
Language: eng
Number of pages: 143
Subjects: Cookery (Cheese)
Notes: "These recipes have been adapted from the Cordon Bleu Cookery Course published by Purnell in association with the London Cordon Bleu Cookery School."
Includes index.