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.