Fundamental Scientific Library of NAS RA

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1.
The Alice B. Toklas cook book / Illus. by Sir Francis Rose. by
Material type: Text Text; Literary form: Not fiction
Language: English
Publication details: New York : Harper & Brothers, [1954]
Availability: Items available for loan: Fundamental Scientific Library (1)Call number: Terz/ 1619.

2.
La cuisine alsacienne : Avec 2600 recettes / Par Marguerite Hinkel-Rudrauf; Illus. par les Ateliers Fischer & Cie, Strasbourg. by
Edition: 2e ed., 6e a 10e mille
Material type: Text Text; Literary form: Not fiction
Language: French
Publication details: Strasbourg : Imprimerie Regionale, 1946
Availability: Items available for loan: Fundamental Scientific Library (1)Call number: Merd/1997.

3.
La patisserie pour tous / par Ginette Mathiot. by Series: Le Livre de Poche Encyclopedique ; 1042/1043
Material type: Text Text; Format: print ; Literary form: Not fiction
Language: French
Publication details: Paris : A. Michel, [1938]
Availability: Items available for loan: Fundamental Scientific Library (1)Call number: Merd/1190.

4.
Penguin Cordon Bleu cookery / Rosemary Hume and Muriel Downes ; Illus. by Juliet Renny. by Series: Penguin handbooks ; PH97
Material type: Text Text; Literary form: Not fiction
Language: English
Publication details: Baltimore : Penguin Books, [1964]
Availability: Items available for loan: Fundamental Scientific Library (1)Call number: Terz/ 2702.

5.
Les produits du terroir en France / Texte de Hervé Lauriot Prévost. by
Material type: Text Text; Literary form: Not fiction
Language: French
Publication details: Paris : Guides Gallimard ; Elf, 1995
Availability: Items available for loan: Fundamental Scientific Library (1)Call number: 641(44).


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