Rietz, C A. <br/><br/>
A guide to the selection, combination and cooking of foods  :formulation and cooking of foods 

 - Westport:  AVI,  1965. 
 - 447p. 
<br/><br/> HB. 
<br/><br/><br/>Eng. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food
<br/><br/><label>Dewey Class. No.: </label>641.5  / RIG