L' art de conserver les légumes
Subtitle: conservation à l'état frais, légumes secs ou deséchés, procédé Appert, conservation par les antiseptiques, procédés divers
By: par H.L. Alph. Blanchon.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Series: Bibliothèque universelle
Publisher: S. Bornemann
Published: 1920
Place of publication: Paris
Language: fre
Number of pages: 71
Subjects: Vegetables -- Preservation.
Notes: Bitting, K.G.  Gastronomic bib., p. 43
Published by O. Bornemann in 1902. Cf. BN.
A reissue. Publisher statement on t.p. reads: Le Bailly, éditeur, O. Bornemann, succr ... Publisher statement on cover reads: Anciennes maisons Le Bailly et O. Bornemann, S. Bornemann, successeur, éditeur.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.