HAUTE CUISINE a Gastronomical Guide to Classical Menus and Dishes, with Digressions on Regional Specialities, Oriental Cookery, and the Joys & Responsibilities of Connoisseurship and Epicureanism by Conil, Jean Bookzangle

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Title:HAUTE CUISINE a Gastronomical Guide to Classical Menus and Dishes, with Digressions on Regional Specialities, Oriental Cookery, and the Joys & Responsibilities of Connoisseurship and Epicureanism

Author:Conil, Jean

Price:AUD$25.00 (about USD$16.30)

Category:Cooking, Wine & Dining

Item ID:MA00-9474

Quantity:1

Publisher:Faber and Faber, London, 1961

Edition:Third Revised

Binding:Hard Cover

Condition:Very Good in Good dust jacket

Faber and Faber, 1961, Hard Cover, Book Condition: Very Good in Good dust jacket, Third Revised

579 pages, 64 photographic illustrations, new endpapers, small library stamp on last blank page in book.; 240 x 150mm

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