McCall's introduction to Scandinavian cooking. Edited by Linda Wolfe.
Material type: TextPublication details: New York, McCall Pub. Co. c1971.Description: 90 p. illus. (part col.) 24 cmISBN:- 0841501033
- TX722.A1 .M33 1971
Contents:
Salads & vegetables -- Soups & sandwiches -- Egg & Seafood -- Meat & Poultry --Sweet breads & pastries -- Candy, cake, & cookies.
Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|---|
Books | Zetech Library - Pioneer General Stacks | Non-fiction | TX 722.A1 M33 1971 (Browse shelf(Opens below)) | C1 | Available | Z001727 |
Browsing Zetech Library - Pioneer shelves, Shelving location: General Stacks, Collection: Non-fiction Close shelf browser (Hides shelf browser)
No cover image available No cover image available No cover image available | ||||||||
TX715 .D38 1997 Hammond's cooking explained / | TX715 .D38 1997 Hammond's cooking explained / | TX 715 .H49 1980 The Herritage Cook book / | TX 722.A1 M33 1971 McCall's introduction to Scandinavian cooking. | TX 723 .S55 1978 Wonderful ways to prepare Italian food / | TX 820 .C36 2008 Practical cookery / | TX 820 .F67 2019 Practical cookery : for level 2 commis chef apprentices and nvqs / |
Salads & vegetables -- Soups & sandwiches -- Egg & Seafood -- Meat & Poultry --Sweet breads & pastries -- Candy, cake, & cookies.
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