THE COMPLETE CHICKEN A SPECIAL COOKBOOK FOR COOKING CHICKEN-- WHICH EXPLAINS THE FUNDAMENTALS OF BROILING, POACHING, FRICASSEEING, FRYING AND BAKING BY USING MASTER RECIPES AND THEIR VARIATIONS, ETC...ETC..
NEW YORK: RANDOM HOUSE, 1978. Illustrated by PAT STEWART. Hardcover. F/G. Item #68944
BOOK CLUB EDITION. - WINE NOTES BY MARGARET STERN. ; B&W Illustrations; SMALL 4to ; 247 pages.
Price: $15.00
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