Cooking by the book
Subtitle: food in literature and culture
By: edited by Mary Anne Schofield.
Contributors: Schofield, Mary Anne.
Publisher: Bowling Green State University Popular Press
Published: 1989
Place of publication: Bowling Green, Ohio
Language: eng
Number of pages: 228
Subjects: Food in literature; Cookery in literature; Gastronomy in literature
Description: 228 p. ; 24 cm
Notes: Includes bibliographical references.