The art of cuisine
By: Henri de Toulouse-Lautrec [illustrator] and Maurice Joyant ; preface by Alexandra Leaf ; introduction by M.G. Dortu and Ph. Huisman ; translated by Margery Weiner ; culinary notes and annotation by Barbara Kafka.
Contributors: Toulouse-Lautrec, Henri de, 1864-1901.
Edition: 1st reissued ed.
Publisher: Henry Holt
Published: 1995
Place of publication: New York
Language: eng
Number of pages: 164
Subjects: Toulouse-Lautrec, Henri de, 1864-1901.; Cookery, French.; Impressionist artists -- France -- Biography.
Notes: French ed. published in 1930 under title: La cuisine de monsieur Momo.
Includes index.