Encyclopedia of Food.
London: JG Press, 1996.
Large octavo, 400 pages. Remainder edition. With over 2000 entries from Aaslsuppe to Zymase, master chef Jean Conil presents the A to Z of the world of food. In blue cloth, with illustrated dust jacket with slight edge wear. Text clean and very fine.
Price: $5.00
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Food History, Reference, & Bibliography
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