LACH, Alma

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 (AUD): $40.00
other currencies