Research Catalog
Haute cuisine, a gastronomic guide to classical menus and dishes, with digressions on regional specialities
- 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 [1953]
Items in the Library & Off-site
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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
| Text | Request in advance | VTB (Conil, J. Haute cuisine) | Offsite |
Details
- Description
- 579 p. illus.; 25 cm.
- Subjects
- Call Number
- VTB (Conil, J. Haute cuisine)
- LCCN
- 53004501
- OCLC
- 1579253
- 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 [1953]
- Research Call Number
- VTB (Conil, J. Haute cuisine)