Title: The Graham Kerr cookbook
First published: 1966
Description: Instruction on menu planning, ingredient proportions , preparation and cookery methods, presentation and serving, all with clear black and white photographs to illustrate the author's text. Sections provided on -- soup, fish, eggs, poultry, meat, pastry, graduate school recipes, starch foods, reheating meats, vegetables and salads, kitchen aids, and desserts.
Subjects: Cookery, New Zealand Cookery, New Zealand Cooking, Cooking, International cooking