The handbook of dining; or, How to dine, theoretically, philosophically and historically considered : Based chiefly upon the Physiologie du goût of Brillat-Savarin
Metadata
| Identifier | tcw2ppmf |
| IRN | 253095 |
| Class Mark | Cookery B/BRI |
| Level | Item |
| Type of Record | Archives - Book |
| Peristent Link | http://prototype1.library.leeds.ac.uk/tcw2ppmf |
| Collection(s) | Cookery Collection |
| Category | Archive Print |
| Parent Record | Cookery Printed Books B - French |