APA (7th ed.) Citation

Conil, J. (1955). Haute cuisine: A gastronomic guide to classical menus and dishes, with digressions on regional specialities, Oriental cookery, and the joys and responsibilities of connoisseurship and epicureanism (2nd. rev. ed.). Faber and Faber.

Chicago Style (17th ed.) Citation

Conil, Jean. Haute Cuisine: A Gastronomic Guide to Classical Menus and Dishes, with Digressions on Regional Specialities, Oriental Cookery, and the Joys and Responsibilities of Connoisseurship and Epicureanism. 2nd. rev. ed. London: Faber and Faber, 1955.

MLA (8th ed.) Citation

Conil, Jean. Haute Cuisine: A Gastronomic Guide to Classical Menus and Dishes, with Digressions on Regional Specialities, Oriental Cookery, and the Joys and Responsibilities of Connoisseurship and Epicureanism. 2nd. rev. ed. Faber and Faber, 1955.