The great book of French cuisine.
By: Edited by René Kramer and David White. Adapted for the American kitchen by Avanelle Day.
Publisher: World Pub. Co.
Published: 1971
Place of publication: New York
Language: eng
Number of pages: 1203
Subjects: Cookery, French; Table setting and decoration
Notes: "An Alexis Gregory book."
Translation of L'art culinaire moderne.
Previous English translation published in 1966 under title: Modern French culinary art.