Foods: their selection and preparation/ Louise Stanley and Jessie Alice Cline.
By: Stanley, Louise [author]
Contributor(s): Cline, Jessie Alice [joint author.]
Publisher: Boston: Ginn and Company, c1935Description: v, 458 pages: illustrations; 22cmContent type: text Media type: unmediated Carrier type: volumeSubject(s): Food | CookingDDC classification: 641.3 LOC classification: TX354 | .S8| Item type | Current location | Home library | Call number | Status | Date due | Barcode | Item holds |
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BOOK
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COLLEGE LIBRARY | COLLEGE LIBRARY SUBJECT REFERENCE | 641.3 St26 1935 (Browse shelf) | Available | CL-04085 |
Total holds: 0
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