Research Catalog

Gastronomy of France / Raymond Oliver ; translated from the French by Claude Durrell.

Title: Gastronomy of France / Raymond Oliver ; translated from the French by Claude Durrell.
Author: Oliver, Raymond, 1909-1990.
Publication: Cleveland, Ohio : Wine and Food Society in association with World Pub. Co., c1967.

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Status	Format	Access	Call Number	Item Location
Request for On-site Use Request Scan How do I pick up this item and when will it be ready?	Text	Use in library	TX637 .O528 1967x	Off-site

Details

Additional Authors

Chamberlain, Narcissa G.,
Chamberlain, Samuel, 1895-1975,
Wine and Food Society.

Description

335 p. : ill., facsims., ports.; 26 cm.

Subjects

Cooking, French
Gastronomy

Note

Includes index.

Processing Action (note)

committed to retain

Contents

Introduction: the paths of cookery -- The historical background -- Wine -- Bouillabaisse -- In the kitchen -- Aphrodisiac cookery -- Restaurants, cookery books and recipes of the past -- Historical menus.

LCCN

^^^66022340^

Owning Institutions

Harvard Library