Traite de patisserie moderne. Guide du patissier-traiteur renfermant les proceds les plus rcents pour le travail de la patisserie fine et ordinaire, des petits fours, desserts, glaces, cuisine pour la ville et conserves

Traite de patisserie moderne. Guide du patissier-traiteur renfermant les proceds les plus rcents pour le travail de la patisserie fine et ordinaire, des petits fours, desserts, glaces, cuisine pour la ville et conserves. Dareene, Emile and Emile Duval,. L. Lambert.

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Description

Very good, pages toned. Modern quarter bound maroon leather, raised bands, gilt spine title, ribbon marker. 19.5×13 cm. French text. Popular guide for the pastry chef in a nice modern binding. From the library of the author of “The Food Encyclopedia”, Jacques L. Rolland with his initials on the spine. weight: 1.8 lb. L. Lambert. Meulan. 1950. x, 770 pp. Numerous illustrations.

Additional information

Weight 1.8 lbs
Author

Dareene, Emile and Emile Duval

Publisher

L. Lambert

Publication Date

1950

References

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