The pheasant
Subtitle: from pleasure to plate : a detailed study of the gastronomical significance of the pheasant in Britain and other european countries
By: by Suzanne Watkinson.
Published: 1980
Place of publication: [Oxford]
Language: eng
Number of pages: 74
Notes: "A project to be presented as part of the gastronomy elective in the final year of the Higher National Diploma for Hotel, Catering and Institutional Management, 1980".