Dictionary of classical and modern cookery and practical reference manual for the hotel, restaurant, and catering trade. Vocabulary in English, French, German, Italian, and Spanish

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Bibliographic Details
Main Author:	Hering, Richard
Format:	Book
Published:	Giessen Pfanneberg [1958]
Edition:	Translation of the 11th newly rev. ed.
Subjects:	Cookery > Dictionaries
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

MARC


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001	wils-29100
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020	#	#	\|a 3805702442
040	#	#	\|a DLC/ICU \|c ICU
041	#	#	\|a enggerfreitaspa
090	0	0	\|a TX349 \|b .H543 1987
100	1	#	\|a Hering, Richard
240	1	0	\|a Lexikon der Kuche. \|l English
245	0	0	\|a Dictionary of classical and modern cookery and practical reference manual for the hotel, restaurant, and catering trade. \|b Vocabulary in English, French, German, Italian, and Spanish
250	#	#	\|a Translation of the 11th newly rev. ed. \|b by Walter Bickel
260	#	#	\|a Giessen \|b Pfanneberg \|c [1958]
300	#	#	\|a 852 p. \|b illus. \|c 20 cm.
500	#	#	\|a Translation of Lexikon der Kuche.
650	#	0	\|a Cookery \|v Dictionaries
740	1	#	\|a Classical and modern cookery
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=29100