Haute cuisine
Subtitle: 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: with a new chapter on wine by Christopher Bland.
Edition: 3rd revised ed.
Publisher: Faber
Published: 1961
Place of publication: London
Language: eng
Number of pages: 579
Notes: Previous ed.(B55-7797)1955.