Warme Fleischspeisen (Relevés, Entrées, Rôts, etc.) Rost- und Pfannensachen, Schmor- und Dämpfstücke, Backsachen, Ragouts, Pasteten, Puddings, Aufläufe usw.
By: von M. Richter ...
Contributors: Kreck, Lothar A., 1926- donor.; Lothar Kreck Hospitality Management Collection.
Edition: 2. Aufl.
Series: Kochkunstbibliothek -- Bd. 7.
Publisher: Heinrich Killinger
Published: 1938
Place of publication: Nordhausen
Language: ger
Number of pages: 769
Subjects: Cookery (Meat); Cookery (Game)
Notes: Recipe titles given in German and French.

[2] p. publisher's ads included at end.

"Literatur": p. [12]

002-116887746.