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 /
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
London :
Faber and Faber,
1955.
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| Edition: | 2nd. rev. ed. |
| Subjects: |
CARM 1 Store
| Call Number: |
A3:AF16A0 B12021 |
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| Copy 1 | Available Place a Hold |