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dc.contributor.author Constance Hieatt, Yale University en_US
dc.date.accessioned 2011-01-25T16:42:56Z
dc.date.available 2011-01-25T16:42:56Z
dc.date.issued 1996-11 en_US
dc.identifier.citation Scully, D. Eleanor and Terence. J. David Scully, illustrator. Early French Cookery: Sources, History, Original Recipes and Modern Adaptations. Ann Arbor: The University of Michigan Press, 1996. Pp. xi, 377. $29.95. ISBN: ISBN Cloth 0-472-10648. en_US
dc.identifier.issn 1096-746X en_US
dc.identifier.other TMR 96.11.09 en_US
dc.identifier.uri http://hdl.handle.net/2022/4326
dc.description.statementofresponsibility Constance Hieatt, Yale University, hieatt@yalevm.bitnet en_US
dc.publisher The Medieval Review en_US
dc.relation.ispartof Bryn Mawr Medieval Review en_US
dc.title Scully and Scully, Early French Cookery en_US
dc.type Review en_US


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