The 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
1967, First Edition. [London] : Wine and Food Society in association with World Pub. Co., Cleveland. Near fine cloth copy in a good if somewhat edge-torn (with some loss) and dust-dulled dust-wrapper, now mylar-sleeved. Remains well-preserved overall. Item #449492
Physical description; 197p ; 24cm. Subjects; Sauces. Cooking, French. Cookery Sauces. French cuisine.
Price: €12.95