Guide to the selection, Combination, and cooking of foods Carl A. Rietz and Jeremiah J. Wanderstock

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Material type: Text

TextPublication details: Westport AVI 1965Description: Vol.2 (xi, 442p.):illDDC classification:

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Item type	Current library	Call number	Status	Date due	Barcode
General Books	Govind Ballabh Pant University of Agriculture and Technology	HSc 641.5 R563G.2 (Browse shelf(Opens below))	Available		22036

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Previous	HSc 641.5 R282C Country cooking or to cut a cabbage-leaf	HSc 641.5 R459S Stove-top cookbook	HSc 641.5 R563G.1 Guide to the selection, Combination, and cooking of foods	HSc 641.5 R563G.2 Guide to the selection, Combination, and cooking of foods	HSc 641.5 R967C Cooking for two	HSc 641.5 S159 Salads, vegetables and fruits	HSc 641.5 S617C Cooking delights of the Maharajas	Next

Contents:v.2 Formulation and cooking of foods

Includes index

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