Modern cooking
1990, First Edition. London: Sidgwick & Jackson. Fine cloth copy in a near fine, very slightly edge-nicked and dust-dulled dust wrapper (price-clipped), now mylar-sleeved. Remains particularly and surprisingly well-preserved; tight, bright, clean and sharp-cornered. Item #348431
ISBN: 0283999977
Physical description; 192 pages. Notes; Includes index. Contents; Partial contents Antonin Carême -- Georges Auguste Escoffier -- Fernand Point -- Paul Bocuse. Subjects; Cooking. Food History. Cooking History. Restaurants History. Cooking History. Food History. Cooking. Food. Restaurants. Cookery history. Genres; History. Illustrated.
Price: €10.95
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