Wine and Food Society's guide to classic sauces and their preparation
By: translated from the French by Rosemary Joekes ; with colour photographs by Kenneth Swain and drawings by Ian Garrard.
Contributors: Joekes, Rosemary.
Publisher: Wine and Food Society; Joseph
Published: 1968
Place of publication: London; London
Language: eng
Number of pages: 197
Notes: Spine title: Classic sauces.