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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.

CONIL, Jean.

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BOOK DETAILS

Stock No.: 244387
Published: 1955

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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

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