Author: SAVARIN ( ROBERT J. COURTINE )
Title: Real French Cooking
Description: New York, Doubleday. 1956, First Edition. Hardback, 8vo - over 7¾" - 9¾" tall. Book, 399 pages. Translated by E. M. Hatt. With a selection of outstanding recipes from other countries. Good/No Jacket.

Keywords: Cooking Cookery Food Recipes French France


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