The food of France / [by] Waverley Root. With an introd. by Samuel Chamberlain. Illustrated by Warren Chappell.
By: Root, Waverley Lewis.
Publisher: New York : Vintage Books, 1966, 1992Description: xv, 450, xxvii p. illus., maps. 19 cm.ISBN: 0679738975.Subject(s): Food supply -- France | Wine and wine making -- France | Cooking -- FranceDDC classification: 641.0944
Contents:
The domain of butter - The domain of fat - The domain of oil - The pyrenees: butter, fat, oil.
Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 1, TierNo 4, BayNo 7 |
641.0944 ROO (Browse shelf) | 1 | Available | SCAFS,30003,02,CL | 5000029432 |
Browsing Taylor's Library-TU Shelves Close shelf browser
641.03 LAB The Prentice Hall dictionary of culinary arts / | 641.03 RIE The chef's companion : | 641.072/7 Statistics in food science and nutrition | 641.0944 ROO The food of France / | 641.095 LOH 2010 Gourmet chic Asia : | 641.1 Important chemical components, biochemical components & food chemistry | 641.1 Food composition and analysis : |
The domain of butter - The domain of fat - The domain of oil - The pyrenees: butter, fat, oil.