Description

• First Edition [Penguin Books, London, 1965]; 224pp; illustrated card covers, a little rubbed at extremities, front cover lightlt creased, an excellent copy
• Including chapters on l’art culinaire, les viandes, les fromages, les corps gras, la carte des vins, la cuisine francaise et le froid, le lexique, la batterie de cuisine
• With 50 cookstrips [instructive drawings]