The great book of French cuisine
By: edited by René Kramer and David White. Adapted for the American kitchen by Avanelle Day.
Publisher: Crowell
Published: 1971
Place of publication: New York
Language: eng
Number of pages: 1203
Subjects: Cookery, French; Table setting and decoration
Work titles: Art culinaire moderne.
Notes: Translation of L'art culinaire moderne.

Previous English translation published in 1966 under title: Modern French culinary art.

Gift of anonymous donor.