La Cuisine et la patisserie expliquées du Cordon-bleu
Contributors: Cordon bleu (School : Paris, France); Sontheimer Foundation
Publisher: Bibliothèque du journal "Le Cordon-bleu"
Published: 1927
Place of publication: Paris
Language: fre
Number of pages: 742
Subjects: French Cooking
Notes: Preface signed: F. Barthélemy.