Warme Fleischspeisen (Relevés, Entrées, Rôts, etc.) Rost- und Pfannensachen, Schmor- und Dämpfstücke, Backsachen, Ragouts, Pasteten, Puddings, Aufläufe usw.
2. Aufl.
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Author
Contributions
- Kreck, Lothar A., 1926- donor. - Contributor
- Lothar Kreck Hospitality Management Collection. - Contributor
Publication
1938 - Heinrich Killinger, Nordhausen, Germany
Language
German
Word Count
192,250 words, Guess
Page Count
769 pages
Identifiers
- Open LibraryOL17461020M
- OCLC Control Number18147074
Subjects
Topics
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