L' Art culinaire français
Subtitle: les recettes de cuisine, pâtisserie, conserves de maîtres contemporainsles plus réputés: Ali-Bab (pseud.) E. Darenne, E. Duval, A. Escoffier, Ph. Gilbert, P. Montagné, H.-P. Pellaprat, Urbain-Dubois, etc. Cuisine régionale, cuisine étrangère ... 3,750 recettes et conseils.
Contributors: Ali-Bab, b. 1855.
Publisher: Flammarion
Published: 1950
Place of publication: Paris
Language: fre
Number of pages: 1046
Subjects: Cookery, French.
Notes: Bibliography: p. 1009-1010.