Alexandre Dumas' Dictionary of cuisine
By: edited, abridged, and translated by Louis Colman.
Contributors: Colman, Louis
Edition: 1st Fireside ed.
Publisher: Simon & Schuster
Published: 1990
Place of publication: New York
Language: eng
Number of pages: 282
Subjects: Food -- Dictionaries; Cookery -- Dictionaries
Other titles: Dictionary of cuisine.
Notes: Abridged translation of: Le grand dictionnaire de cuisine.
Originally published: New York : Simon & Schuster, 1958.
"A Fireside book."