Cooking and recipes from Rome to the Renaissance

Cooking and recipes from Rome to the Renaissance

Bibliographic Details
Main Author: Barber, Richard W
Corporate Authors: Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania), Culinary Collection (University of Pennsylvania)
Format: Book
Language:English
Published: [London] Allen Lane [1973]
[London] : Allen Lane, [1973]
Subjects:
International cooking > History
CHR 1973
PRO Blank, Fritz (bookplate) (donor)
History
International cooking

Internet

Duke University

Holdings details from Duke University
Call Number: TX725.A1 B34 1973

University of Pennsylvania

Holdings details from University of Pennsylvania
Call Number: TX725.A1 B37 1973

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