Author: CONIL, JEAN
Title: Haute Cuisine
Description: London, Faber & Faber. 1953, First Edition. Hardback, 8vo - over 7¾" - 9¾" tall. Book, 579 pages. A gastronomic guide to classical menus and dishes, with digressions on regional specialities, Oriental cookery, and the joys and responsibilities of connoisseurship and epicureanism. Some foxing to page edges, spine is water-stained not affecting contents. Good/No Jacket.

Keywords: Cooking Cookery Food Haute Cuisine


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