Dumas on food
Subtitle: selections from Le grand dictionnaire de cuisine
By: by Alexandre Dumas ; translated by Alan and Jane Davidson ; introduced by Alan Davidson.
Publisher: Folio Society
Published: 1978
Place of publication: London
Language: eng; fre
Number of pages: 324
Subjects: Cookery -- Dictionaries.; Food -- Dictionaries.
Notes: Bibliography: p. 322-323.