The master dictionary of food and cookery: and menu translator/ Henry. Smith
By: Smith, Henry.
Material type: BookPublisher: London : Barrie and rockliff 1960Edition: 2 ed.Description: vi, 263p.; 19 cm.ISBN: hard cover.Subject(s): cookery-dictionaries -- food-dictionariesDDC classification: 641. 503 smiItem type | Current location | Collection | Call number | Status | Notes | Date due | Item holds |
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Reference | Reference | TX349.S65 1950 (Browse shelf) | Not for loan | P.K-OLD LIB | |||
General Circulation Books | Reference | Reference | TX349.S65 1950 (Browse shelf) | Available | P.K |
Total holds: 0
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TX349.M613 1977 New Larousse gastronomique : | TX349.M613 1977 New Larousse gastronomique : | TX349.S65 1950 The master dictionary of food and cookery: | TX349.S65 1950 The master dictionary of food and cookery: | TX537.A43 1980 food hygiene manual: | TX551.M33 1978 The composition of foods | TX553.A3.C73 1972 handbook of food additives: |
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