The art of cuisine
By: [by] Henri Toulouse-Lautrec [and] Maurice Joyant. Introd. by M.G. Dortu and Ph. Huisman. Translated by Margery Weiner. Culinary notes and annotation by Barbara Kafka
Contributors: Joyant, Maurice
Edition: [1st ed.].
Publisher: Holt, Rinehart and Winston
Published: 1966
Place of publication: New York
Language: eng
Number of pages: 164