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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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