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Alexandre Dumas' dictionary of cuisine / edited, abridged and translated by Louis Colman ; illustrations by John H. Jacoby.

By: Dumas, Alexandre, 1802-1870Contributor(s): Colman, LouisMaterial type: TextTextPublication details: New York : Simon and Schuster, [1958]Description: 316p ; 18 cmUniform titles: Le grand dictionnaire de cuisine. English
List(s) this item appears in: George Silver cookery collection
Holdings
Item type Current library Home library Collection Shelving location Class number Status Notes Date due Barcode Item reservations
Reference book Reference book Paul Hamlyn Library Paul Hamlyn Library George Silver cookery collection Floor 2 Mobile shelves 641.013 DUM (Browse shelf(Opens below)) Not for loan Donated by Jonathan Silver 07039220
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Translated from the French.

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