Hardcover
A critical selection of the best, the necessary, and the special in kitchen equipment and utensils. Over 4000 items including 200 extraordinary recipes plus cooking folklore and 1700 illustrations produced with the assistance of the world's leading food authorities.
Introduction by James Beard. Edited by James Beard, Milton glaser, Burton wolf, Barbara Poses Kafka, Helen S. Witty, and Associates of the Good Cooking School.
