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French Culinary Art: The Recipes Of Cooking, Pastry 1961

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ESCOFFIER / MONTAGNE ETC.
THE FRENCH CULINARY ART: CUISINE, PASTRY, PRESERVED RECIPES FROM THE MOST REPUTED CONTEMPORARY MASTERS: ALI-BAB, E. DARENNE, E. DUVAL, A. ESCOFFIER, Ph. GILBERT, A. GUEROT, ONALE, FOREIGN CUISINE.

FLAMMARION, 1961. 1046 pages illustrated with numerous black and white and color engravings – Cardboard binding, wear on the caps. Slice of rose head – 3760 recipes and advice – 280 engravings in black and 420 subjects in color

Beautiful copy

ESCOFFIER / MONTAGNE ETC. THE FRENCH CULINARY ART: CUISINE, PASTRY, PRESERVED RECIPES FROM THE MOST REPUTED CONTEMPORARY MASTERS: ALI-BAB, E. DARENNE, E. DUVAL, A. ESCOFFIER, Ph. GILBERT, A. GUEROT, ONALE, FOREIGN CUISINE. FLAMMARION, 1961. 1046 pages illustrated with numerous black and white and color engravings – Cardboard binding, wear on the caps. Slice of rose head – 3760 recipes and advice – 280 engravings in black and 420 subjects in color Beautiful copy