Haute cuisine
Subtitle: a gastronomic guide to classical menus and dishes, with digressions on regional specialities, Oriental cookery, and the joys and responsibilities of connoisseurship and epicureanism
By: by Jean Conil.
Publisher: John De Graff
Published: 1953
Place of publication: New York
Language: eng
Number of pages: 579
Subjects: Gastronomy; Cookery, French; Cookery, International
Notes: Includes index.