Organization of contemporary natural whole foods cuisine
Subtitle: segment I from Working chef's cookbook for natural whole foods
By: by Jackson F. Blackman ; prepared for The American Culinary Federation
Contributors: American Culinary Federation
Publisher: Central Vermont Publishers]
Published: 1990
Place of publication: [Morrisville, VT
Language: eng
Number of pages: 26
Subjects: Cooking (Natural foods)
Notes: Title from cover.

Photocopy of typescript.