Alexandre Dumas' Dictionary of cuisine
By: edited, abridged and translated by Louis Colman from Le grand dictionnaire de cuisine ;  illustrations by John H. Jacoby.
Contributors: Colman, Louis.
Publisher: W. H. Allen
Published: 1959
Place of publication: London
Language: eng
Number of pages: 281
Other titles: Dictionary of cuisine.
Work titles: Le grand dictionnaire de cuisine.
Notes: This edition first published: New York: Simes and Schuster, 1958.

Includes index.

English translation of the French.