A masterpiece on the subject of cooking as an art and eating as a pleasure, this 1825 classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy. Includes recipes for pheasant, Swiss fondue, and other dishes. 41 illustrations.
Pages: 352
Category: Kostvetenskap & näringslära
e-ISBN: 9780486143026
Shipping weight: 1.2 kg
Ships in: 1-2 days
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