The gold cook book / Louis P De Gouy - Gouy, Louis P De (New York (State): Chilton company, 1960)
HORS D" oeuvres, beverages, soups and soup garnishes, fish and shellfish, meats, variety meats, poultry, compound butters, sauces and gravies, vegetables, creels, alimentary pastes and rice, fried breeds, dumplings and sandwiches, dessert and dessert sauses, pies and pastries, candy, general information, biscuits, bread, muffins and rolls, ice cream desserts.
Contents, Picture
Col. Educ
Keywords: 1.COCINA 2. COOK BOOK 3. EDUCACIÓN