Haute Cuisine. A gastronomic guide to classical menus and dishes, with digressions on regional specialties, Oriental cookery, and the joys and responsibilities of connoisseurship and epicureanism.
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This is a rare or used book from the Berkelouw Rare Books Department.
London: Faber and Faber, (1955). Roy. 8vo. Orig. cloth. (580pp.). With portr., plates, and text-illusts. Toning on end-papers.
Book details and technical specifications
Stock No.: 244387
Published: 1955
Number of pages: not specified
Width: not specified
Height: not specified
Depth: not specified
Publisher: not specified