HAUTE CUISINE a Gastronomical Guide to Classical Menus and Dishes, with Digressions on Regional Specialities, Oriental Cookery, and the Joys & Responsibilities of Connoisseurship and Epicureanism.

Conil, Jean

Editore: Faber and Faber, London, 1961

Riguardo questo articolo

579 pages, 64 photographic illustrations, new endpapers, small library stamp on last blank page in book.; 240 x 150mm.

Codice articolo 9474

Dati bibliografici

• Titolo: HAUTE CUISINE a Gastronomical Guide to Classical Menus and Dishes, with Digressions on Regional Specialities, Oriental Cookery, and the Joys & Responsibilities of Connoisseurship and Epicureanism.
• Editore: Faber and Faber, London
• Data di pubblicazione: 1961
• Rilegatura: Hard Cover
• Edizione: Third Revised Edition.
• Condizione: Very Good
• Condizione della sovraccoperta: Good
• Cataloghi dei venditori:
  • All
  • Cookery