Item #4315 The Wine and Food Society's Guide to CLASSIC SAUCES AND THEIR PREPARATION; Translated from the French by Rosemary Joekes with color photographs by Kenneth Swain and drawings by Ian Garrard. Raymond Oliver.
The Wine and Food Society's Guide to CLASSIC SAUCES AND THEIR PREPARATION; Translated from the French by Rosemary Joekes with color photographs by Kenneth Swain and drawings by Ian Garrard

The Wine and Food Society's Guide to CLASSIC SAUCES AND THEIR PREPARATION; Translated from the French by Rosemary Joekes with color photographs by Kenneth Swain and drawings by Ian Garrard

Cleveland: World Publishing Company, 1967. Hardcover. 197 pages. 24 x 17.5 cm. A comprehensive look at the classic French sauces along with sauces from outside France including: Belgium, England, India, Italy, Japan, Mexico, North Africa, Spain, Sweden, and Vietnam. Illustrated throughout. Interior clean and crisp. Boards lightly rubbed at the edges. Dust wrapper rubbed at edges. Covered in protective mylar. Green boards. Near fine, in good very good dust wrapper. Item #4315

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