An Illustrated History of French Cuisine; From Charlemagne to Charles de Gaulle. [;] Translated by Elisabeth Abbott.

New York: Bramhall, 1962. First edition thus. Hardcover. Square Octavo in blind-stamp lettered maroon cloth & foll-color pict. DJ; illus endpapers; 243 p. p., illus., 21 cm. Near Fine with a small erasure mark to front free endpaper (price) in Near Fine slightly rubbed DJ. Item #3766

A very nice copy. Cooking, Food, Gastronomy, Cookery, French  Cookery , Cooking, Dinidg, History of Cooking, Gourmet, Gourmand.

Price: $20.00 save 30% $14.00

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