Hows and Whys of French Cooking. With a Chapter on Wine by George Rezek

Chicago, University of Chicago Press, 1974 [first thus]/ 1970.

Small quarto; cloth; a fine copy with the slightly rubbed and marked dustwrapper.

A revised and expanded edition of 'Cooking a la Cordon Bleu'.

Item #119349

Price: $40.00

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