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

by

Haute cuisine
Jean Conil, Jean Conil
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Last edited by Open Library Bot
December 3, 2010 | 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

by

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Publish Date
Publisher
John De Graff
Language
English
Pages
579

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Subjects

French Cookery, Gastronomy, International Cookery

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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
  • Not in Library
Libraries near you: WorldCat
Cover of: Haute Cuisine.
Haute Cuisine.
Publish date unknown, Faber.
in English
Libraries near you: WorldCat

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Book Details

Edition Notes

Includes index.

Published in
New York

The Physical Object

Pagination
579, [16] p. of plates :
Number of pages
579

ID Numbers

Open Library
OL17593460M
OCLC/WorldCat
19983434

Source records

Oregon Libraries MARC record

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December 3, 2010 Edited by Open Library Bot Added subjects from MARC records.
December 10, 2009 Created by WorkBot add works page