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

Illus. from drawings and photographs. 10x6.75", yellow jacket. First Edition. N.p.: Marcel Pouget, 1957.

An encyclopedia of cookery terms, styles, techniques, and more, for cooks in kitchens across Europe and America. Drawings of meat cuts for a variety of animals, as well as photographs of plated dishes, fancy and simple. Front jacket slap detached but present, else very good and bright. 

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