The grand masters of French cuisine
Subtitle: five centuries of great cooking : recipes
By: selected and adapted by Céline Vence and Robert Courtine ; edited, with introductory notes, by Philip and Mary Hyman.
Contributors: Courtine, Robert J., joint author.; Hyman, Philip.; Hyman, Mary.
Publisher: Putnam
Published: 1978
Place of publication: New York
Language: eng
Number of pages: 288
Subjects: Cookery, French
Notes: Translation of Les grands maîtres de la cuisine française.