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
Edition: 1st British ed.
Publisher: W.H. Allen
Published: 1959
Place of publication: London
Language: eng
Number of pages: 281
Copyright date: 1958
Subjects: French Cooking; Dictionaries; Food
Other titles: Dictionary of cuisine.
Work titles: Grand dictionnaire de cuisine
Notes: Includes index.