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Aleandre Dumas' Dictionary of Cuisine
Aleandre Dumas' Dictionary of Cuisine
Author: Alexander Dumas
From Absinthe (and how to make it), to Zest (and how to use it), Dumas conducts an epicurian tour through the alphabet with side trips into legend, gossip, anecedote and advice.
ISBN: 165943
Publication Date: 1958
Pages: 316
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Publisher: Simon & Schuster
Book Type: Paperback
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