Wines
Subtitle: how, when, and what to serve
By: edited by Robert Marks.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: Schenley import corporation
Published: 1934
Place of publication: New York
Language: eng
Number of pages: 63
Subjects: Wine and wine making; Menus; Cookery
Notes: Bitting, K.G.  Gastronomic bib., p. 309