An edition of Hows and whys of French cooking (1974)

Hows and whys of French cooking

[Rev. and expanded ed.].

by

Cover of: Hows and whys of French cooking by Lach, Alma S., Lach, Alma S.
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Last edited by ImportBot
June 17, 2022 | History
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An edition of Hows and whys of French cooking (1974)

Hows and whys of French cooking

[Rev. and expanded ed.].

by

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Publish Date
Publisher
University of Chicago Press
Language
English
Pages
635

Previews available in: English

Subjects

French Cookery French Cooking Cooking, french
Edition Availability
Cover of: Hows and whys of French cooking
Hows and whys of French cooking
1974, University of Chicago Press
in English - [Rev. and expanded ed.].

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Book Details

Edition Notes

First ed. published in 1970 under title: Cooking à la Cordon Bleu.
Includes index.

Published in
Chicago

Classifications

Dewey Decimal Class
641.5/944
Library of Congress
TX719 .L216 1974, TX719, TX719 .L216

The Physical Object

Pagination
xxii, 635 p. :
Number of pages
635

Edition Identifiers

Open Library
OL4578261M
Internet Archive
howswhysoffrench0000lach
ISBN 10
0226467406
LCCN
77150451, 74123351
OCLC/WorldCat
3033954, 101633, 751665997
LibraryThing
2449237

Work Identifiers

Work ID
OL6701829W

Source records

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