A concise encyclopaedia of gastronomy
By: compiled under the editorial direction of André L. Simon. Section 1, Sauces : comprising the principal classical sauce recipes together with a classified index of condiments, garnishings, dressings, herbs, flavourings, seasonings and stuffings.
Contributors: Simon, André L. 1877-1970.; Wine and Food Society.
Publisher: Wine and Food Society
Published: 1939
Place of publication: London
Language: eng