Le cuisiner moderne, ou, Les secrets de l'art culinaire
Subtitle: menus, haute cuisine, pâtisserie, glaces, office, etc., suivi d'un dictionnaire complet des termes techniques
By: par Gustave Garlin (de Tonnerre) ; ouvrage complet illustré de 60 planches (330 dessins) comprenant 5,000 titres et 700 observations.
Contributors: Leland, Charles Godfrey, 1824-1903, inscriber.; Elizabeth Robins Pennell Collection (Library of Congress)
Publisher: Garnier frères
Published: 1887
Place of publication: Paris
Language: fre
Subjects: Cookery, French; Cookery, French -- Dictionaries -- French; Menus
Genres: Dictionaries
Other titles: Cuisiner moderne; Secrets de l'art culinaire
Notes: LC copy inscribed to Mrs. Joseph Pennell by Charles Godfrey Leland, May 4, 1901.
NUC pre-1956 NG 0060446
BN LVII, column 420
Vol. 1: xliv, 278 p., 30 leaves of plates; v. 2: 357 p., 31-60 leaves of plates.
"Dictionnaire des termes techniques de l'art culinaire" v. 2, p. [279]-340.
Includes indexes.