A handbook of food preparation
By: by Susan F. West ... and Louise Sobye ...
Contributors: Sobye, Louise, joint author.
Publisher: The Macmillan company
Published: 1937
Place of publication: New York
Language: eng
Number of pages: 291
Subjects: Cookery
Other titles: Food preparation, A handbook of.
Notes: "A laboratory manual to be used as a supplement to recent foods texts, which were designed for introductory college courses."--Pref.
"Suggested references for students" and "Additional references": p. 277-279.