Der Saucier : eine Anleitung zur Bereitung von Saucen und einschlägigen Artikeln für Herrschafts-, Hotel- und bürgerliche Küchen, sowie für Kochinstitute /

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Bibliographic Details
Author / Creator:	Hampel, Friedrich Jos., 1868-
Imprint:	Wien : A. Hartleben's Verlag, 1897.
Description:	xi, 144 p. ; 19 cm.
Language:	German
Series:	History of technology preservation project ; (MN 00529.12).
Subject:	Sauces Sauces.
Format:	Microform Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/1196027

Hidden Bibliographic Details
Notes:	Microfilm. Chicago : University of Chicago Library, 1991. 1 microfilm reel ; 35 mm. (MN 00529.12).

Regenstein, B Level, Science Microforms

Holdings details from Regenstein, B Level, Science Microforms
Call Number:	microfm TX819.H35 1897
c.1	Available Loan period: standard loan Need help? - Ask a Librarian