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Buchbeschreibung
Dumas, Alexandre; Colman, Louis (Ed.); Jacoby,John H. (Illust.). Alexandre Dumas' Dictionary of Cuisine: Edited, Abridged and Translated by Louis Colman from Le Grand Dictionaire de Cuisine. London. Spring Books, 1964. Reprint. 281 p. 8° (22 x 14 cm.). Blue cloth with Dust jacket.
The cover is discolored and has brown spots. The top of the cover, in particular, is torn and missing a piece. The head (is somewhat discolored) and tail are slightly dented (pic. 3, 4). Significant discoloration to the pages, otherwise clean.
The cover is discolored and has brown spots. The top of the cover, in particular, is torn and missing a piece. The head (is somewhat discolored) and tail are slightly dented (pic. 3, 4). Significant discoloration to the pages, otherwise clean.
