The art of French cooking.
Series: A Bantam book,
Publisher: Bantam Books
Published: 1958
Place of publication: New York
Language: eng
Number of pages: 183
Subjects: Cookery, French
Table of contents: label: I
title: ON COOKING, EATING, AND WINE
pagenum: 1; label: II
title: HORS-D'OEUVRE
pagenum: 23; title: HI SOUP
pagenum: 33; label: IV
title: EGGS AND OMELETS
pagenum: 43; label: V
title: FISH .,
pagenum: 53; label: VI
title: POULTRY
pagenum: 73; label: VII
title: MEAT ^
pagenum: 89; label: VIII
title: SAUCES «
pagenum: 123; label: IX
title: SALADS ~
pagenum: 135; label: X
title: VEGETABLES
pagenum: 143; label: XI
title: PASTRY AND DESSERTS «
pagenum: 155; label: XII
title: VERY SPECIAL! ,
pagenum: 171; label: XIII
title: NON-ALCOHOLIC BEVERAGES
pagenum: 175