Title: Où est le garlic, or, Len Deighton's French cook book
Subtitle: including chapters on l'art culinaire, les viandes, les fromages, les corps gras, la carte des vins, la cuisine française et le froid, le lexique, la batterie de cuisine, and 50 cookstrips.
First published: 1965
Subjects: Cookery, French, French Cookery, French Cooking
LC classification: TX719 .D3736 1965