Author: ANDRIEU, PIERRE
Title: Fine bouche. A history of the restaurant in France
Description: London: Cassell, 1956 (1st ed.); 8vo (22cm), ix+274pp., black-white drawings by B. Biro, 2 indexes, cloth. Ex libris first free endpage, spine and upper and lower part of covers sunfaded, otherwise v. good. Rare in NL. ¶ Translated from the French by Arthur L. Hayward. Ex libris R.G. Posthumus with shipping motive.

Keywords: cooking