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By: Schumacher, L.
Publisher: New York, Culinary Publishing Co.: 1920
Edition: First Edition
Seller ID: COOK0537
Condition: Good+ with no dust jacket
160 pp. Edgewear. Spine ends, corners worn. Some wear to covers. Brown cloth boards, gilt lettering. Describes a method for naming dishes on menus and bills of fare. Includes tables of French, English, German and Spanish equivalents for various foods, regional areas, and preparations. ; 8vo 8" - 9" tall View more info