Haute cuisine
Subtitle: a gastronomic guide to classical menus and dishes, with digressions on regional specialities
By: Oriental cookery, and the joys and responsibilities of connoisseurship and epicureanism
Publisher: Faber and Faber
Published: 1953
Place of publication: London
Language: eng
Number of pages: 579
Subjects: Gastronomy; Cookery, French; Cookery, International