Item #424588 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. Jean Conil.

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

1953, First Edition. London : Faber and Faber. Very good cloth copy in a good if somewhat edge-nicked and dust-dulled dust-wrapper, now mylar-sleeved. Remains quite well-preserved overall. Item #424588

Physical description: 579 p. illus. 25 cm. Subjects: Gastronomy; Cooking, French; International cooking.

Price: €48.95

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