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|pBOOK|d641.5|eF814
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|aFrancatelli, Charles Elme.
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245 |
14
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|aThe modern cook :|ba practical guide to the culinary art in all its branches /|cby Charles Elme Francatelli.
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260 |
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|aLondon :|bKegan Paul,|cc2005.
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300 |
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|axv, 560 p. :|bill., port. ;|c24 cm.
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|aThe Kegan Paul library of culinary arts
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|aIncludes index.
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|aCookery.
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