Haute Cuisine - A Gastronomic Guide to Classical Menus and Dishes, with digressions on regional specialities, Oriental cookery, and the joys and responsibilities of Connoisseurship and Epicureanism

Conil, Jean

Published by Faber, London, 1953
Hardcover

From James M Pickard, ABA, ILAB, PBFA., LEICESTER, United Kingdom

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