The Sensible Cook
Dutch Foodways in the Old and the New WorldBook - 1989
'In this beautifully illustrated book on the Dutch culinary tradition, Peter Rose has captured one important dimension of the proud legacy of Dutch contributions to American culture.' --Nancy Harmon Jenkins, Food Writer 'New York Times' and Editor, 'Journal of Gastronomy'
Publisher: Syracuse, N.Y. : Syracuse University Press, 1989.
Edition: 1st ed.
Branch Call Number: 641.594 Verstan-, dige
Characteristics: xx, 142 p. :,ill. ;,25 cm.