COLLECTIF - Guide de la cuisine - Collection La cuisine a travers le monde - equipement, comment choisir et conserver les aliments, glossaire des termes, decoupage des mets, composition d'un repas et le service, epices et fines herbes

TIME LIFE, 1968. 1968. In-8. Broché. Etat d'usage, Couv. convenable, Agrafes rouillées, Quelques rousseurs. 64 pages - texte sur deux colonnes - nombreuses illustrations couleur et noir/blanc, dans le texte. . . . Classification Dewey : 641.5-Cuisine, art culinaire. .

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