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.; Bitting, K. G. 1869-1937, signer.; Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: Flammarion
Published: 1912
Place of publication: Paris
Language: fre
Number of pages: 164
Subjects: Menus; Cookery, French
Notes: Bitting, K.G.  Gastronomic bib., p. 146
"Quatrième mille"--Cover.
Preface dated Apr. 1912.
"Tableau de service dans une grande cuisine": folded leaf at end.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.