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
Edition: 2nd rev. ed.
Publisher: Faber and Faber
Published: 1955
Place of publication: London
Language: eng
Number of pages: 579
Subjects: Gastronomy; French Cooking; International cooking
Notes: Includes index.