The Master chefs of France recipe book
Subtitle: recipes from 300 great restaurants of France
By: compiled with the cooperation of Carte Blanche ; edited and with an introduction by Robert J. Courtine.
Contributors: Courtine, Robert J.
Publisher: David & Charles
Published: 1982
Place of publication: Newton Abbot
Language: eng
Number of pages: 191
Subjects: Cookery, French.
Notes: Includes index.

Translated from the French.