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.

Conil, Jean

Published by Faber and Faber, London, 1961
Condition: Used - Very good Hardcover

Sold by M. & A. Simper Bookbinders & Booksellers, WARRNAMBOOL, VIC, Australia

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Used - Hardcover

Condition: Used - Very good

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