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The International Wine and Food Society's Guide to classic sauces and their preparation, by Raymond Oliver; translated from the French by Rosemary Joekes, with color photographs by Kenneth Swain and drawings by Ian Garrard. Preview this item
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The International Wine and Food Society's Guide to classic sauces and their preparation, by Raymond Oliver; translated from the French by Rosemary Joekes, with color photographs by Kenneth Swain and drawings by Ian Garrard.

Author: Raymond Oliver; International Wine and Food Society.
Publisher: New York, Bonanza Books [1972, ©1967]
Edition/Format:   Print book : EnglishView all editions and formats
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Additional Physical Format: Online version:
Oliver, Raymond.
International Wine and Food Society's Guide to classic sauces and their preparation, by Raymond Oliver.
New York, Bonanza Books [1972, ©1967]
(OCoLC)894774897
Document Type: Book
All Authors / Contributors: Raymond Oliver; International Wine and Food Society.
OCLC Number: 1131795
Description: 197 pages illustrations (some color) 24 cm
Other Titles: Guide to classic sauces and their preparation.
Classic sauces and their preparation.

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