The how and why of cookery /

Bibliographic Details

Main Author:	Haselgrove, N. M.
Other Authors:	Scallon, K. A.
Format:	Book
Language:	English
Published:	London ; New York : Hart-Davis, MacGibbon, Granada Publishing, 1976, 1977 printing.
Edition:	3d and fully rev. ed.
Subjects:	Cooking. Food. Nutrition.