ABC of French food
By: Len Deighton ; foreword by Egon Ronay ; introduction by Jacques Pépin.
Edition: Bantam ed.
Publisher: Bantam Books; Bantam
Published: 1990
Place of publication: New York
Language: eng
Number of pages: 256
Subjects: Food -- Dictionaries; Cookery, French -- Dictionaries
Description: Presents informative notes on French food, wine, and chefs.
Notes: Includes bibliographical references ( p. [219]-230) and index.
Originally published by Century Hutchinson, 1989.