Etude sur les épices, aromates, condiments, sauces et assaisonnements
Subtitle: leur histoire, leur utilité, leur danger
By: par C. Husson.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: Dunod
Published: 1883
Place of publication: Paris
Language: fre
Number of pages: 350
Subjects: Spices.; Condiments.; Sauces.
Notes: Bitting, K.G.  Gastronomic bib., p. 239
Includes index.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.