Senn's culinary encyclopaedia
Subtitle: a dictionary of technical terms, the names of all foods, food and cookery auxiliaries, condiments and beverages, specially adapted for use by chefs, hotel and restaurant managers, cookery teachers, housekeepers, etc., being a revised, greatly improved, and up-to-date version of the original work, entitled "Culinary dictionary"
By: [Charles Herman Senn]
Publisher: Spottiswoode & co.
Published: 1898
Place of publication: London
Language: eng
Number of pages: 96
Subjects: Cooking