Secrets of the great French restaurants
Subtitle: nearly 400 recipes from famous restaurants starred in the Michelin guide
By: selected and edited by Louisette Bertholle, author of the introduction, appendices and glossary ; translated by Carole Fahy and Bud MacLennan.
Publisher: Papermac
Published: 1982
Place of publication: (London)
Language: eng
Number of pages: 374
Subjects: Cookery, French.; Restaurants, lunch rooms, etc. -- France.
Work titles: Les recettes secrètes des meilleurs restaurants de France.
Notes: Originally published, London , Weidenfeld and Nicolson, 1973.

Includes index.

Translation of, Les recettes secrètes des meilleurs restaurants de France.