A cookbook for booksellers.
By: [Craig Claiborne, food news editor.
Contributors: Claiborne, Craig, ed.
Publisher: New York times
Published: 1965
Place of publication: New York
Language: eng
Number of pages: 36
Subjects: Cookery
Table of contents: title: Oyster Stew — Lord Byron
pagenum: 7; title: Madras Curry — W. M. Thackeray
pagenum: 9; title: Fettuccine Alfredo — Sir Osbert Sitwell
pagenum: 13; title: Madeleines — Marcel Proust
pagenum: 15; title: Yorkshire Buck — Clifton Fadiman
pagenum: 17; title: Boeuf en Daube — Virginia Woolf
pagenum: 19; title: Cherries Alsatian Style — Norman Douglas
pagenum: 23; title: Chicken With 40 Cloves of Garlic — Marcel Boulestin
pagenum: 25; title: Eggs Florentine — Henry James
pagenum: 27; title: Bookbinder's Soup
pagenum: 29; title: Standing Rib Roast — Dr. Samuel Johnson
pagenum: 32; title: Vitello Tonnato — Tobias Smollet
pagenum: 32