Le guide du gourmet à table, or, A practical guide for diners and epicures
Subtitle: contient l'art de faire un menu, la description de 3,000 plats avec leurs propres dénominations, l'art de bien découper à table, les boissons américaines, notices biographiques des gastronomes célèbres, etc., etc.
By: by a practical "maître d'hôtel".
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: Seule dépositaire pour la France, Libr. H. Le Soudier; Simpkin, Marshall, Hamilton, Kent
Published: 1908
Place of publication: Paris; London
Language: fre
Number of pages: 292
Subjects: Gastronomy -- Terminology.
Other titles: Practical guide for diners and epicures.
Notes: Bitting, K.G.  Gastronomic bib., p. 558
Text in French, except preface (p. v-vi) and p. 262-263 in English.
"The present work [was] first published in March 1903 under the title Guide du maître d'hôtel"--p. vi.
Includes index.
LC copy has bookplate of Katherine Golden Bitting.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.