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Toulouse-Lautrec, Henri de - Maurice Joyant : The Art of Cuisine

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Introduction by M. G. Dortu & Ph. Huisman.
Translated by Margaret Weiner.
Culinary Notes and Annotation by Barbara Kafka.
condition:
category: Books > Foreign Language Books > Books in English >
category: Books > Gastronomy >
category: Books > Gastronomy > Cook books >
publisher: Holt, Rinehart and Winston, (1966)
item number / ISBN: 0051274
binding: cloth bound (in original dust jacket)
pages: 164, 3 szt. lev.
language: English
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