(Technique) Marcel Pouget. The Manual of the Professional Cook: Franco-American and International Dishes Served in Professional Cooking

Illus. incl. meat charts. 10x6.75", black cloth lettered in white. First Edition. N.p.: Marcel Pouget, 1957.

Near fine, with information for professional cooks in restaurants, on ships, at hotels, etc., with meat carving charts, fish varieties, recipes, and advice on technique.