Alexandre Dumas' dictionary of cuisine
By: edited, abridged and translated by Louis Colman ; illustrations by John H. Jacoby.
Contributors: Colman, Louis.
Publisher: Avon Books
Published: 1958
Place of publication: New York
Language: eng
Number of pages: 316
Other titles: Dictionary of cuisine.
Work titles: Le grand dictionnaire de cuisine.
Notes: Translated from the French.