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Book Details
Table of Contents
Fish: Kippers and other cured fish
Lobster
Mussels and scallops
Trout
Meat & game: Meat pies
Salting meat
Snails
Sweetbreads
Rabbit and hare
Pigeon
Venison
Vegetables: Asparagus
Carrots
Celery
Endive
Haricot or dried white beans
Leeks
Some woodland mushrooms
Parsley
Parsnips
Peas
Spinach
Tomatoes
Fruit: Apple and quince
Gooseberries
Lemons
Prunes
Strawberries
Walnuts
And: Five French cakes
Water and cream ices
Fruit liqueurs and ratafias.
Edition Notes
Originally published by: New York : Atheneum, 1984, c1971.
Includes index.
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- Created January 8, 2009
- 7 revisions
Wikipedia citation
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December 14, 2020 | Edited by MARC Bot | import existing book |
December 23, 2017 | Edited by ImportBot | import new book |
August 19, 2010 | Edited by IdentifierBot | added LibraryThing ID |
April 24, 2010 | Edited by Open Library Bot | Fixed duplicate goodreads IDs. |
January 8, 2009 | Created by ImportBot | Imported from Buffalo State College record |