An edition of Haute cuisine (1953)

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

3rd revised ed.

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

a gastronomic guide to classical menus and dishes,with digressions on regional specialities,oriental cookery,and the joys and responsibilities of connoisseurship and epicureanism

3rd revised ed.

by

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Publish Date
Publisher
Faber
Language
English
Pages
579

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, John De Graff
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, Faber
in English
Cover of: Haute Cuisine.
Haute Cuisine.
Publish date unknown, Faber.
in English

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Book Details

Edition Notes

Previous ed.(B55-7797)1955.

Published in
London

Classifications

Dewey Decimal Class
641.5

The Physical Object

Pagination
579p.,ill.,25cm
Number of pages
579

ID Numbers

Open Library
OL18734389M

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December 15, 2009 Edited by WorkBot link works
October 19, 2008 Created by ImportBot Imported from Talis record