The Savarin cookbook;
scientific cooking for profit,
by Baptistin Allevi.

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Main Author: Allevi, Baptistin.
Language(s): English
Published: New York, Harper, 1929.
Subjects: Quantity cooking.
Restaurants.
Note: "First edition."
Physical Description: xiii, 262 p. illus., plates. 24 cm.
Locate a Print Version: Find in a library

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