Author: Ali-Bab, E. Darenne, E. Duval, A. Escoffier, et.al.
Title: L'Art culinaire français. Les recettes de cuisine, patisserie, conserves des Maîtres contemporains les plus réputés.
Description: Paris: Flammarion, 1950 (1st ed.); 1046pp., index, 216 bl-wh and 500 colour illustrations, 4to, blindstamped red cloth w. original dustjacket. Jacket somewhat worn, but still good; book very good. ¶ with 3750 recipes this may be called a monument of and for French culinary world dominance. The nice section 'Cuisine étrangère' even allows the American cuisine with 26 recipes, but the Dutch kitchen is not good for more than three recipes, one more than the Turkish kitchen. Of course, one must be master of French to be able to table, but the colour illustrations alone are very tasteful also.

Keywords: koken