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.; Hyman, Philip.; Hyman, Mary.
Publisher: Putnam; Putnam Pub Group
Published: 1978
Place of publication: New York
Language: eng
Number of pages: 288
Subjects: Cookery, French.
Work titles: Les grands maîtres de la cuisine française. English
Notes: Translation of Les grands maîtres de la cuisine française.