Le livre des menus
Subtitle: complément indispensable du Guide culinaire
By: A. Escoffier avec la collaboration de Philéas Gilbert et Emile Fetu
Contributors: Gilbert, Philéas; Fetu, Emile; Chamberlain, Samuel, 1895-1975, former owner; Chamberlain, Narcissa G., former owner
Publisher: E. Flammarion
Published: 1912
Place of publication: Paris
Language: fre
Number of pages: 164
Subjects: French Cooking; Menus
Notes: "Tableau de service dans une grande cuisine": folded leaf at end.

Bitting, p. 146.