(Food History) Christian Guy. An Illustrated History Of French Cuisine: From Charlemagne To Charles De Gaulle

Translated by Elisabeth Abbott. Illus. Jacket. First Edition. NY: Bramhill Books, [1962].

A well-regarded history of French cookery, with chapters on Brillat-Savarin, Careme, bread, sauces, Escoffier, etc. 

1" closed tear & crease to lower front panel, otherwise very good and bright.

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