Great chefs of France
Subtitle: the masters of haute cuisine and their secrets
By: Anthony Blake, Quentin Crewe.
Contributors: Crewe, Quentin, joint author.
Publisher: H. N. Abrams
Published: 1978
Place of publication: New York
Language: eng
Number of pages: 239
Subjects: Cookery, French; Cooks -- France; Restaurants -- France
Notes: Bibliography: p. 238.
Includes indexes.