{"product_id":"new-arrival-food-history-pierre-andrieu-fine-bouche-a-history-of-the-restaurant-in-france","title":"(Food History) Pierre Andrieu. Fine Bouche: A History of the Restaurant in France","description":"\u003cp\u003eTranslated by Arthur Hayward. Illus. with decorations by B. Biro. Purple-blue silk cloth, lettered \u0026amp; tooled in gilt, acetate jacket, original printed box. First Edition in English. London: Cassell, 1956.\u003c\/p\u003e\n\u003cp\u003eAn elegant book on the history of the French restaurant, from the earliest times to the mid-20th century. A fine copy, with blue silk bleeding to purple at top and bottom, and in a very good, scarce original printed box.\u003c\/p\u003e\n\u003cp\u003e(120)\u003c\/p\u003e","brand":"Friends of SF Library","offers":[{"title":"Default Title","offer_id":44131313287426,"sku":"","price":125.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/files\/IMG_1859_4bbac6bc-676e-4ce1-bd6f-4e16868f9cf5.jpg?v=1704495469","url":"https:\/\/omnivorebooks.myshopify.com\/products\/new-arrival-food-history-pierre-andrieu-fine-bouche-a-history-of-the-restaurant-in-france","provider":"Omnivore Books on Food","version":"1.0","type":"link"}