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Alexandre Dumas' Dictionary of cuisine / edited, abridged, and translated by Louis Colman from Le Grand Dictionnaire de Cuisine ; illustrations by John H. Jacoby.
LIBRA - Blank Collection TX349 .D8813 1958
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LIBRA - Rare TX349 .D8813 1958 Malgieri copy
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Kislak Center for Special Collections - Rare Book Collection TX349 .D8813 1958
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- Format:
- Book
- Author/Creator:
- Dumas, Alexandre, 1802-1870.
- Standardized Title:
- Grand dictionnaire de cuisine. English
- Language:
- English
- French
- Subjects (All):
- Food--Dictionaries--French.
- Food.
- Food--Dictionaries.
- Cooking--Dictionaries--French.
- Cooking.
- Cooking--Dictionaries.
- Genre:
- Dictionaries.
- Penn Provenance:
- Aresty, Esther B. (donor) (inscription, June 1960)
- Waldman, Elsie (inscription, June 1960)
- Waldman, Nat (inscription, June 1960)
- Blank, Fritz (autograph) (bookplate) (donor) (Blank Collection copy)
- Malgieri, Nick (donor) (Malgieri Collection copy)
- Physical Description:
- vi, 282 pages : illustrations ; 23 cm
- Other Title:
- Dictionary of cuisine
- Place of Publication:
- [New York] : Simon and Schuster, 1958.
- Language Note:
- Translation of: Grand dictionnaire de cuisine.
- Notes:
- Includes index.
- Local Notes:
- Blank Collection copy has dust-jacket retained.
- Blank Collection copy has autograph of Chef Fritz Blank and bookplate laid in.
- Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.
- OCLC:
- 1426478
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