An edition of Haute cuisine (1953)

Haute Cuisine.

by

Haute Cuisine.
Jean Conil, Jean Conil
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Last edited by WorkBot
December 15, 2009 | History
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An edition of Haute cuisine (1953)

Haute Cuisine.

by

This edition doesn't have a description yet. Can you add one?

Publisher
Faber.
Language
English
Pages
580

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Buy this book

Subjects

French Cookery, Gastronomy, International Cookery
Edition Availability
Cover of: Haute cuisine
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
1961, Faber
in English - 3rd revised ed.
Cover of: Haute cuisine
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.
1953, Faber
in English
Cover of: Haute cuisine
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
1953, John De Graff
in English
Cover of: Haute Cuisine.
Haute Cuisine.
Publish date unknown, Faber.
in English

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Book Details

The Physical Object

Pagination
sR8.580. 64ill. 3e.
Number of pages
580

ID Numbers

Open Library
OL17423070M
ISBN 10
057104185X

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December 15, 2009 Edited by WorkBot link works
September 28, 2008 Created by ImportBot Imported from Talis record