The Wine and Food Society's Guide to Classic Sauces and Their Preparation by Raymond Oliver
1967. First Edition. 197 pages. Illustrated dustjacket over green cloth. Pages remain bright and clear with minimal tanning and foxing. Binding remains firm. Boards have mild edge-wear with slight rubbing to surfaces. Spine has crushing to both ends. Book has forward lean. Clipped jacket has light edgewear with tears and creasing.