Food selection and preparation.
Edition: 3d ed. [By] Marion Deyoe Sweetman.
Publisher: J. Wiley and sons, inc.; Chapman and Hall, ltd.
Published: 1943
Place of publication: New York; London
Language: eng
Number of pages: 512
Subjects: Food; Cookery
Notes: First edition, 1932, published under title: Food preparation.
"Textbooks for additional reference": p. viii. "References" at end of each chapter except chapter three.