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Author Lach, Alma S., 1915-

Title Hows and whys of French cooking / Alma Lach ; with a chapter on wine by George Rezek ; and a foreword by André Simon.

Publication Info. Chicago : University of Chicago Press, 1974.

Copies

Location Call No. Status
 New Britain, Main Library - Non Fiction  641.59 L11H    Check Shelf
Edition [Revised and expanded edition].
Description xxii, 635 pages : illustrations ; 27 cm
Note First ed. published in 1970 under title: Cooking à la Cordon Bleu.
Includes index.
Subject Cooking, French.
ISBN 0226467406: $12.50
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