Media type: Book Title: The how and why of cookery Contributor: Haselgrove, N. M. [VerfasserIn]; Scallon, K. A. [VerfasserIn] imprint: London: Hart-Davis Educational, 1976 Issue: Third and fully revised edition Extent: 192 Seiten; Illustrationen; 23 cm Language: English ISBN: 0247127272; 9780247127272; 0246109564; 9780246109569 RVK notation: ZE 40000 : International, Allgemeines Keywords: Cooking ; Food ; Nutrition Origination: Footnote: Hier auch später erschienene, unveränderte Nachdrucke Includes index
Central Library – FoodStudio Shelf-mark: 2022 8 008851 Item ID: 34974249 Notizen: Reprinted 1979 Status: To be used in the library, interlibrary loan possible