Cookbooks General in 1977

Lebensmittelanalytik: Band 3: Elektrochemische Und Enzymatische Methoden by Maier, H. G.

Toll House Tried and True Recipes by Wakefield, Ruth Graves

Fundamentals of Food Freezing by Desrosier, Norman W.

Le Repertoire de la Cuisine: The World Renowned Classic Used by the Experts by Saulnier, Lewis