Provincial French cooking /

Provincial French cooking /

Bibliographic Details
Main Author: Rubinstein, Helge
Corporate Authors: Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania), Culinary Collection (University of Pennsylvania), Laurie Burrows Grad Collection (University of Pennsylvania)
Format: Book
Language:English
Published: New York : Hearst Books, 1983, c1981
New York : 1983
Subjects:
Cooking, French
CHR 1983
PRO Blank, Fritz (bookplate) (donor)
PRO Grad, Laurie Burrows (donor)

Internet

Harvard University

Holdings details from Harvard University
Call Number: 641.64 R89p

University of Pennsylvania

Holdings details from University of Pennsylvania
Call Number: TX719 .R8 1983

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