On food and cooking an encyclopedia of kitchen science, history and culture
| Autor principal: | |
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| Formato: | Libro |
| Idioma: | Inglés |
| Publicado: |
New York :
Hodder & Stoughton
2004
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| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991004996719706719 |
