Paris: Bibliotheque de l'Art Culinaire, 1913. Quarto, xxix, , 48 pages. Text illustrations. Index. First edition. A monument to French culinary excess, with illustrations of elaborate sculptural presentations suitable for royal banquets and other formal occasions. Includes instructions for dishes such as "Tonneau Abondance" and "Volcan Norwegien".Original pictorial wrappers bound into contemporary half leather and marbled paper-covered boards, with raised band and gilt-lettered spine. Some wear to edges and corners.....
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