L'Art Culinaire Francais : Les Recettes de Cuisine - Patisserie - Conserves Des Maitres Contemporaines Les Plus Reputes : Ali-Bab, E. Darenne, E. Duval, A. Escoffier, Ph. Gilbert, A. Guerot, P. Montagne, H. -P. Pellapart, Urbain-Dubois Etc. Cuisine Regionale - Cuisine Etrangere Precedees de Divers Chapitres Remarquablement Documentes Sur L'Art de Recevoir a Table, Les Menus, Les Divers Modes de Cuisson Des Aliments, Les Vins, Comment Les Servirs, Comparaison Et Appreciation Des Recoltes Des 50 Dernieres Annees, Les Liqueurs Et Alcools, L'Utilisation Des Appareils Refrigerateurs .
Flammarion. 1957, 1st Edition. Hardcover, with dust jacket. 1044 pages (complete). A genially good-looking book of masterful proportions. A considerable book on the Art of Cooking in French throughout. Very heavy and entirely comprehensive (from linen to obesity!). The dustjacket is enclosed within a clear, plastic cover that is affixed to the cover. This is a little worn and torn but is intact, strong and stately. The paper trims are a deep claret colour and have handling marks and fading. Inside, there is evidence of use and ownership throughout, however the contents are clear, tidy, neat, diligent, very competent, very detailed. The pages are tight, well poised and pleasantly arranged. fk. Good/Fair.
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Book number: aqxt
USD 28.00 [Appr.: EURO 24.75 | £UK 21.5 | JP¥ 3101]