New French cooking
By: [by] Paul Reboux; 300 new and unique recipes, translated from the French by Elizabeth Lucas.
Publisher: A.A. Knopf
Published: 1930
Place of publication: New York
Language: eng; fre
Number of pages: 263
Subjects: Cookery, French; Menus; Gastronomy
Notes: London edition (T. Butterworth limited) has title: Paul Reboux' book of new French cooking.