Media type: Book Title: Basic cookery methods Contributor: Hume, Rosemary [Author]; Downes, Muriel [Author] Published: London: Macdonald and Co, 1972 Extent: 160 Seiten; Illustrationen; 22 cm Language: English ISBN: 0356047202 RVK notation: ZE 40000 : International, Allgemeines Keywords: International cooking ; Kochbuch Origination: Footnote: Compiled by Rosemary Hume and Muriel Downes 'These recipes have been adapted from the Cordon Bleu cookery course published by Purnell in association with the London Cordon Bleu Cookery School' - title page verso Includes index
Central Library – FoodStudio Shelf-mark: 2021 8 016108 Item ID: 34602762 Status: To be used in the library, interlibrary loan possible