Les viandes de boucherie et de charcuterie
By: par H. Martel, docteur ès science, directeur honoraire des services vétérinaires de la Seine, membre et ancien Président de l'Académie Nationale de Médecine
Publisher: Max Brézol
Published: 1952
Place of publication: Paris
Language: fre
Number of pages: 82
Subjects: Meat cuts; Food animals; Anatomy
Notes: Includes index.

From the collection of Julia Child; with her autograph on the front free endpaper.

Manuscript notes throughout; 11 manuscript contents tabs; manuscript spine title: Meat Fr. Cuts; manuscript list of cuts of beef for stea and Gault Millau article of January, 1980, "Votre steak quotidien," laid in, removed to Additional papers of Julia Child, 1890-2004 (inclusive) 1950-2001 (bulk), call number MC 660.

Bound in original paper covers.