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: Spring Books
Published: 1964
Place of publication: London
Language: eng
Number of pages: 281
Subjects: Cookery -- Dictionaries; Food -- Dictionaries
Other titles: Dictionary of cuisine.
Work titles: Le grand dictionnaire de cuisine.
Notes: Originally published: 1958.

Includes index.

English translation of selections from the French: Le grand dictionnaire de cuisine.