Peckham, Gladys C. <br/><br/>
Foundations of food preparation / 
Gladys C. Peckham, et al. 
 - 4th ed. 
 - New York :  Macmillan,  1979. 
 - x, 616 p. :  ill. ;  27 cm. 
<br/><br/>Includes bibliographies and index. 
<br/><br/> Open access. 
<br/><br/><label>ISBN: </label>0023932600 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery.<br/>Food.