The art of French cooking
Subtitle: sumptuous recipes and menus from the heart of the incomparable French cuisine : 3750 recipes and instructions for masterpiece cookery created by the great chefs of France
By: including Ali-Bab ... [et al.] ; translated by Joseph Faulkner ; edited by Bart Winer
Publisher: Simon and Schuster
Published: 1958
Place of publication: New York
Language: eng
Number of pages: 864
Subjects: French Cooking
Work titles: Art culinaire français English
Notes: "First English edition of the world-famous L'art culinaire français, originally published in France by Flammarion."--T.p. verso.

"From hors d'oeuvres to pastries, from the specialties of the great Paris restaurants to the heritage of French Provincial Cookery, together with historic and modern menus, traditional French gourmet lore, and a sommelier's guide to the correct selection and service of wines, with detailed lists of vintage years."

Includes bibliographical references (p. 819) and index.