Alexandre Dumas' Dictionary of cuisine / edited, abridged and translated by Louis Colman, from Le grand dictionnaire de cuisine ; illustrations by John H. Jacoby.

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Bibliographic Details
Main Author: Dumas, Alexandre, 1802-1870
Other Authors: Colman, Louis (Louis H.)
Jacoby, John H.
Language:English
Published: London : Spring Books, ©1964, ©1958.
Subjects:
Cooking > Dictionaries.
Food > Dictionaries.
Genre:
Dictionaries.
Local Note:
MSU: Gift, in dust jacket, of Donna Dixon McDaniel (2010).
Physical Description:281 pages : illustrations ; 23 cm
Variant Title:
Dictionary of cuisine.
Format: Book

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