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 /
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
London :
Faber and Faber,
1955.
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| Edition: | 2nd. rev. ed. |
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| Item Description: | Includes index. |
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| Physical Description: | 579 p, [14] leaves of plates : ill. ; 25 cm. |