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dc.contributor.otherDe Proft, Melanie H.en
dc.contributor.otherCulinary Arts Instituteen
dc.coverage.temporal1960-1970en
dc.date.accessioned2014-05-07T17:14:09Z
dc.date.available2014-05-07T17:14:09Z
dc.date.issued1965
dc.identifier.urihttp://hdl.handle.net/10613/1808
dc.description.abstractGourmet foods, it's smart to be careful, a check-list for successful baking, appetizers, coups and soup garnishes, breads, main dishes, sauces, how to cook vegetables, vegetables, salads and salad dressings, desserts, index.en_US
dc.format.extent2 mben
dc.format.mediumColour pdfen
dc.format.mimetypeapplication/pdfen
dc.language.isoenen_US
dc.publisherElectronic version published by Vancouver Island Universityen
dc.relationAnth 324: Food and Cultureen
dc.relation.ispartofSpec Coll TX 715 C9625 1965en
dc.relation.urihttps://marlin.viu.ca/malabin/door.pl/0/0/0/5?srchfield1=GENERAL%5e&SUBJECT%5e&GENERAL%5e&record%20id%5e&searchdata1=M011977191en
dc.subject.lcshCookingen
dc.titleThe gourmet foods cookbook [title page]en_US
dc.typeArchival Materialen
dc.digitization.details600 dpi; 24 bit colour; pdfen
dc.source.originalThe gourmet foods cookbook, Culinary Arts Institute, 1965en
dc.description.noteFrom the Lillian Carefoot Cookbook Collectionen
dc.identifier.thumbnailhttps://viuspace.viu.ca/bitstream/handle/10613/1808/CarefootGourmet.pdf?sequence=5en


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