Cooking à la Cordon Bleu
By: by Alma Lach. Foreword by André L. Simon. Illus. by E. John Pfiffner.
Edition: [1st ed.]
Publisher: Harper & Row
Published: 1970
Place of publication: New York
Language: eng
Number of pages: 468
Subjects: Cookery, French
Notes: Rev. and expanded ed. published in 1974 title: Hows and whys of French cooking.