Basic French cooking : 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
€65 · Offered by MW Books
1979, Revised Edition. London : Cape. Very good cloth copy in a very good if somewhat edge-bumped and dust-dulled dust-wrapper, now mylar-sleeved. Remains well-preserved overall. Not price-clipped. Physical description; 222p. : ill. ; 18x26cm. Notes; Previous ed.: published as 'Où est le garlic'. Harmondsworth : Penguin, 1965. Subjects; Cooking, French .....
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