"Gastronomic Lexicon of Fish, Crustaceans, and Shellfish"

"Gastronomic Lexicon of Fish, Crustaceans, and Shellfish"Published by the International Association of Chefs. Frankfurt am Main. No year, probably around 1900. 19.5 x 13.5 cm.Signs of wear.Recipes for seafood, sauces, and garnishes; dictionary: French-German-English; and word definitions. Included: E. Lindacher: "The Preservation of Fruits and Vegetables in Bottles and Cans ...," Metz 1897, with numerous illustrations. 240 and 68 pages in a gold-embossed red cloth binding.Signs of wear.Provenance: Ownership stamp: Heinrich Ette.*This is an automatically generated translation from German by deepl.com and only to be seen as an aid - not a legally binding declaration of lot properties. Please note that we can only guarantee for the correctness of description and condition as provided by the German description.

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