HAUTE CUISINE a Gastronomical Guide to Classical Menus and Dishes, with Digressions on Regional Specialities, Oriental Cookery, and the Joys & Responsibilities of Connoisseurship and Epicureanism.

Conil, Jean

Published by Faber and Faber, London, 1961

About this Item

579 pages, 64 photographic illustrations, new endpapers, small library stamp on last blank page in book.; 240 x 150mm.

Seller Inventory # 9474

Bibliographic Details

• Title: HAUTE CUISINE a Gastronomical Guide to Classical Menus and Dishes, with Digressions on Regional Specialities, Oriental Cookery, and the Joys & Responsibilities of Connoisseurship and Epicureanism.
• Publisher: Faber and Faber, London
• Publication Date: 1961
• Binding: Hard Cover
• Edition: Third Revised Edition.
• Condition: Very Good
• Dust Jacket Condition: Good
• Seller catalogs:
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  • Cookery