The Gourmet Cooking School cookbook
Subtitle: classic recipes, menus, and methods as taught in the classes of the Gourmet Cooking School
By: by Dione Lucas, with Darlene Geis.
Contributors: Dione Lucas Cooking School.
Publisher: B. Geis Associates; distributed by Random House
Published: 1964
Place of publication: [New York]
Language: eng
Number of pages: 366
Subjects: Cookery, French
Description: Resource added for the Culinary Specialist program 313162.