The French at table /
Main Authors: | Oliver, Raymond, Oliver, Raymond, 1909-1990 |
---|---|
Corporate Authors: | Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania), Culinary Collection (University of Pennsylvania), Wine and Food Society |
Other Authors: | Claude, 1925-1967 (Translator) |
Format: | Book |
Language: | English French |
Published: |
London :
Wine and Food Society : Michael Joseph,
c1967
London : Wine and Food Society; Joseph, [1967] London, Wine and Food Society [1967] |
Subjects: |
Similar Items
-
French food : on the table, on the page, and in French culture /
Published: (2001) -
M. F. K. Fisher's translation of The Physiology of Taste : or, Meditations on Transcendental Gastronomy /
by: Brillat-Savarin, 1755-1826
Published: (1978) -
Les classiques de la table : petite bibliothèque des écrits les plus distingués publiés à Paris sur la gastronomie et la vie élégante /
Published: (1845) -
Brillat-Savarin's Physiologie du goût, A handbook of gastronomy ; new and complete translation with fifty-two original etchings by A. Lalauze
by: Brillat-Savarin, 1755-1826
Published: (1884) -
L'art de manger et son histoire
by: Des Ombiaux, Maurice, 1868-1943, et al.
Published: (1928)