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The International Wine and Food Society's Guide to Classic Sauces and Their Preparation
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- http://id.worldcat.org/fast/1105876
- http://id.loc.gov/authorities/subjects/sh2010008400
- http://id.loc.gov/authorities/subjects/sh85117709
- http://experiment.worldcat.org/entity/work/data/132979773#Topic/sauces
- http://id.loc.gov/authorities/subjects/sh85031818
- http://id.worldcat.org/fast/1753313
- http://experiment.worldcat.org/entity/work/data/132979773#Topic/cooking_french
- http://id.worldcat.org/fast/1754966
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- "The International Wine and Food Society's Guide to Classic Sauces and Their Preparation"@en
- "The International Wine and Food Society's Guide to classic sauces and their preparation, by Raymond Oliver; translated from the French by Rosemary Joekes, with color photographs by Kenneth Swain and drawings by Ian Garrard"@en
- "The International Wine and Food Society's Guide to Classic sauces and their preparation"@en