Modern culinary art
Subtitle: French and foreign cookery ...3,500 recipes clearly explained with practical hints...50 menus for receptions, menus for diets, fruit cures.
By: Realized and published by Jacques Kramer. Prefaces to the English ed. by Margaret Weddell [and] Doris H. Glasson. French ed. prefaced by Curnonsky.
Publisher: Comptoir français du livre
Published: 1950
Place of publication: Paris
Language: eng
Number of pages: 737
Subjects: Cookery, French; Cookery; Table
Work titles: Art culinaire moderne.