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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Modern quarter bound maroon leather, raised bands, gilt spine title, ribbon marker, 19.5×13 cm, L. Lambert, Meulan, 1950, x, 770 pp, Numerous illustrations, Very good, pages toned, 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.
| Weight | 1.8 lbs |
|---|---|
| Author | Dareene, Emile and Emile Duval |
| Publisher | L. Lambert |
| Publication Date | 1950 |
| References |
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