Alexandre Dumas’ Dictionary of Cuisine. [1958].

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Alexandre Dumas’ Dictionary of Cuisine.  Edited, Abridged and Translated by Louis Colman.  From Le Grand Dictionnaire de Cuisine.  Illust. by John H. Jacoby.  8vo.  NY:  Simon and Schuster, 1958.  1st ed. thus.  282pp., prof. illust., recipes, index. Quarter cloth, illust. endpapers, in chipped illust. DJ.  Generally Good.