Research Catalog
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.
- 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.
- Author
- Conil, Jean.
- Publication
- London, Faber and Faber [1961]
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| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
| Text | Request in advance | E-11 3199 | Offsite |
Details
- Description
- 579 p. illus.; 25 cm.
- Subjects
- Call Number
- E-11 3199
- OCLC
- 633597
- Author
- Conil, Jean.
- 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.
- Imprint
- London, Faber and Faber [1961]
- Edition
- 3rd. rev. ed.
- Connect to:
- Research Call Number
- E-11 3199