Hows and whys of cooking Evelyn G Halliday
Material type:
TextLanguage: English Publication details: Chicago : The University of Chicago Press, 1928Description: xii, 828 p. ; 21 cmSubject(s): CookingDDC classification: 641.58 HAL N
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Mysore University Main Library | 641.58 HAL N (Browse shelf (Opens below)) | Available | 173828 | |
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Mysore University Main Library | 641.58 HAL N (Browse shelf (Opens below)) | Available | 173829 | |
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Mysore University Main Library | 641.58 HAL N (Browse shelf (Opens below)) | Available | 173827 | |
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Mysore University Main Library | 641.58 HAL N (Browse shelf (Opens below)) | Available | 173826 |
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| 641.5 RIE Rietz master food guide / | 641.58 HAL N Hows and whys of cooking | 641.58 HAL N Hows and whys of cooking | 641.58 HAL N Hows and whys of cooking | 641.58 PRA V Wood heat for cooking | 641.5954 IND Saga of Indian food: A historical and cultural survey | 642 FOW Food for fifty |
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