Dumas on food
Subtitle: selections from Le grand dictionnaire de cuisine
By: by Alexandre Dumas ; translated [from the French] by Alan and Jane Davidson ; introduced by Alan Davidson.
Publisher: Michael Joseph
Published: 1979
Place of publication: London
Language: eng; fre
Number of pages: 327
Subjects: Cookery -- Dictionaries.; Food -- Dictionaries.
Notes: Bibliography: p. 323-324.
Includes index.