Haute Cuisine - A Gastronomic Guide To Classical Menus And Dishes, With Digressions On Regional Specialities, Oriental Cookery,and The Joys And Responsibilities Of Connoisseurship And Epicureanism

Jean Conil

Published by Faber and Faber, 1953

About this Item

1953. First Edition. 579 pages. Illustrated jacket over grey cloth with gilt titles to spine. Includes photographic plates. Pages and binding are presentable with no major defects. Minor issues present such as mild cracking, inscriptions, inserts, light foxing, tanning and thumb marking. Front endpaper has been removed. Boards have mild shelf wear with light rubbing and corner bumping. Some light marking and sunning. Unclipped jacket has moderate edge wear with tears, chips, and some areas of loss. Noticeable rubbing and marking. Some tape repairs.

Seller Inventory # 1747209172ADA

Bibliographic Details

• Title: Haute Cuisine - A Gastronomic Guide To Classical Menus And Dishes, With Digressions On Regional Specialities, Oriental Cookery,and The Joys And Responsibilities Of Connoisseurship And Epicureanism
• Publisher: Faber and Faber
• Publication Date: 1953
• Binding: Hardcover
• Edition: 1st Edition
• Condition: Good
• Dust Jacket Condition: Dust Jacket Included
• Seller catalogs:
  • Food