Translated by Elisabeth Abbott. Illus. Jacket. First Edition. NY: Bramhill Books, [1962].
A well-regarded history of French cookery, with chapters on Brillat-Savarin, Careme, bread, sauces, Escoffier, etc. Very good.
(Food History) Christian Guy. An Illustrated History Of French Cuisine: From Charlemagne To Charles De Gaulle
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