Basler Kochschule : eine leichtfassliche Anleitung zur bürgerlichen und feineren Kochkunst /

Bibliographic Details
Main Author:	Schneider-Schlöth, Amalie
Corporate Authors:	Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania), Culinary Collection (University of Pennsylvania)
Other Authors:	Faesch-Kussmaul, L, Roth-Schneider, W
Format:	Book
Language:	German
Published:	Basel : F. Reinhardt, [between 1930 and 1939?]
Edition:	11. Auflage, 31.-34. Tausend vermehrt und vollständig umgearbeitet für 4 Personen /
Subjects:	20th century Cooking, Swiss CHR 193-? PRO Blank, Fritz (bookplate) (donor) Basel (Switzerland) > Social life and customs Advertisements > Switzerland > Basel > 20th century Cookbooks

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Holdings details from University of Pennsylvania
Call Number:	TX723.5.S9 .S36 1930z

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