Title The International Wine and Food Society's Guide to classic sauces and their preparation, by Raymond Oliver; translated from the French by Rosemary Joekes, with color photographs by Kenneth Swain and drawings by Ian Garrard.

Publication Info.	New York : Bonanza Books [1972]
	[©1967]

Copies

Location	Call No.	Status
Manchester, Main Library - Non Fiction	641.814 OLIVER	Check Shelf

Description	197 pages : illustrations (some color) ; 24 cm
Subject	Sauces.
	Cooking, French.
Added Author	International Wine and Food Society.
Added Title	Guide to classic sauces and their preparation.
	Classic sauces and their preparation.

-->