Sauces
Subtitle: comprising the principal classical sauce recipes, together with a classified index ofcondiments, garnishings, dressings, herbs, flavourings, seasonings and stuffings
By: compiled under the editorial direction of André L. Simon.
Contributors: Wine and food society.
Series: His A concise encyclopaedia of gastronomy. Section I
Publisher: Wine and food society
Published: 1939
Place of publication: London
Language: eng
Number of pages: 55
Other titles: A concise encyclopaedia of gastronomy.