Étude historique de la cuisine francaise / Furansu ryori kenkyu. Shizuo Tsuji, Fredrick Accum.
Étude historique de la cuisine francaise / Furansu ryori kenkyu
Étude historique de la cuisine francaise / Furansu ryori kenkyu

Étude historique de la cuisine francaise / Furansu ryori kenkyu

Tokyo: Taishukan Shoten, 1977.

First Edition. Hardcover (Original Cloth). Near Fine Condition / No Dust Jacket. Item #046039
ISBN: NoISBN

Original red cloth with French title in gilt - very slight edgewear - generally bright and unmarked. With countless illustrations and facsimile folding plates illustrating the birth and growth of French cuisine. In French and Japanese - with a substantial bibliography. A huge volume, 1440 thick, gilt edged pages.

From Taillevent to La Varenne, La Chapelle and Careme with detailed dish diagrams and a fine index. Size: Folio. Quantity Available: 1. Shipped Weight: Over 3 kilos. Category: Cooking, Wine & Dining; Inventory No: 046039.

Price: $1,100.00

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