The World atlas of food
Subtitle: a gourmet's guide to the great regional dishes of the world.
By: [contributing editor, Jane Grigson ; contributors, Maggie Angeloglou ... et al.].
Contributors: Grigson, Jane, ed.; Angeloglou, Maggie.
Publisher: Simon and Schuster
Published: 1974
Place of publication: New York
Language: eng
Number of pages: 319
Subjects: Cookery, International.; Food.
Notes: Includes indexes.