HENRI-PAUL PELLAPRAT - La cuisine froide, simple et pratique - Hors-d oeuvre, plats d oeufs froids, entrées au fromage

Paris, Jacques Kramer, 1951, Relié, in-8. 183 pp. Avec planches explicatives en couleurs et en noir. Une annotation sur la page de faux-titre. Cartonnage éditeur déchiré sur les coiffes et les coins. Condition: Etat moyen

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