Description

Le maître d’hotel français, ou, Parallèle de la cuisine ancienne et moderne, considérée sous le rapport de l’ordonnance des menus selon les quatre saisons by Antonin Carême, first published in 1822. Condition: Very Good. A clean copy with light shelf wear to the jacket or covers. No markings to the text. Second-hand stock here is single-copy. Once this one sells the listing comes down, so what you see on the page is what is physically on the shelf. Text in french, originally published before 1900. Shelved under General Cookery in our Food, Home & Garden section.

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