An updated edition of Robert Carrier's encyclopaedia of international cuisine, first published in 1965. It aims to impart, by means of straighforward instructions and clear layout, extensive knowledge of the art of cookery, from basic culinary terms and methods to ambitious recipes.
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.