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FOOD RESOURCE
COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
VAISSELLE
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. IV
is a French collective term (literally 'vessel') for all the plates and dishes used for the table, the kitchen and the house.
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FREQUENTLY ASKED QUESTIONS
REFERENCES/RESOURCES
Compiled for Food Resource
http://food.oregonstate.edu