The how and why of cookery
By: [by] N. M. Haselgrove and K. A. Scallon.
Contributors: Scallon, K. A., joint author.
Edition: 3rd and fully revised ed.
Publisher: Hart-Davis MacGibbon
Published: 1976
Place of publication: London
Language: eng
Number of pages: 192
Subjects: Cookery; Food; Nutrition
Notes: Includes index.