Mastering the art of French cooking /
Illustrates the ways in which classic French dishes may be created with American foodstuffs and appliances
| Main Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York :
Knopf,
1961-70
|
| Edition: | [1st ed.] |
| Subjects: |
Internet
This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.Harvard University
| Call Number: |
641.64 C53m, c. 3 641.64 C53m, c. 7 641.64 C53m, c. 8 641.64 C53m, c.1 641.64 C53m, c.2 641.64 C53m, c.4 641.64 C53m, c.5 641.64 C53m, c.6 |
|---|