Item #460492 Basic French cooking : including chapters on l'art culinaire, les viandes, les fromages, les corps gras, la carte des vins, la cuisine française et le froid, le lexique, la batterie de cuisine and 50 cookstrips / Len Deighton. Len Deighton.

Basic French cooking : including chapters on l'art culinaire, les viandes, les fromages, les corps gras, la carte des vins, la cuisine française et le froid, le lexique, la batterie de cuisine and 50 cookstrips / Len Deighton

1979, Revised Edition. London : Cape. Very good cloth copy in a very good if somewhat edge-bumped and dust-dulled dust-wrapper, now mylar-sleeved. Remains well-preserved overall. Not price-clipped. Item #460492
ISBN: 0224016059

Physical description; 222p. : ill. ; 18x26cm. Notes; Previous ed.: published as 'Où est le garlic'. Harmondsworth : Penguin, 1965. Subjects; Cooking, French.

Price: €65.00

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