An edition of Cheese and savouries
(1972)
Cheese and savouries
by Cordon Bleu Cookery School.
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Cookery (Cheese), Cooking (Cheese)Showing 1 featured edition. View all 1 editions?
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Edition Notes
"These recipes have been adapted from the Cordon Bleu Cookery Course published by Purnell in association with the London Cordon Bleu Cookery School."
Includes index.
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History
- Created April 1, 2008
- 5 revisions
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| October 7, 2020 | Edited by MARC Bot | import existing book |
| December 11, 2010 | Edited by ImportBot | Found a matching Library of Congress MARC record |
| August 4, 2010 | Edited by IdentifierBot | added LibraryThing ID |
| December 14, 2009 | Edited by WorkBot | link works |
| April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record |