Cereals
Subtitle: comprising an alphabetical list of cereals, grasses, plants and trees, the seeds, roots, fruits or pith of which are madeinto flour, meal or paste for human consumption, together with the description of various flours and meals, and a number of recipes, both old and new, for the making of bread, biscuits and cakes, macaroni, noodles and spaghetti ; pastry andpastries, etc. ; also an analytical table of contents
By: compiled under the editoriala direction of Andre L. Simon.
Contributors: Simon, Andre̓ Louis, 1877-1970.; Wine and Food Society.
Series: A concise encyclopeadia of gastronomy -- Section4
Publisher: Wine and Food Society
Published: 1943
Place of publication: London
Language: eng
Number of pages: 141
Subjects: Cookery (Cereals)