El arte culinario moderno la buena mesa francesa y extranjera : cocina, pastelería, confitería, dulces, helados, confituras, conservas caseras, bebidas, etc
| Main Author: | |
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| Other Authors: | |
| Format: | Book |
| Language: | Castellano |
| Published: |
Barcelona
Argos
, 1956
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| Edition: | 3.a ed |
| Subjects: | |
| See on Universidad Loyola - Universidad Loyola Granada: | https://colectivo.uloyola.es/Record/154765 |
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| Physical Description: | 783 p. : lám. ; 27 cm |
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