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The Art of Cuisine by Henri De Toulouse-Lautrec and Maurice Joyant ; Introduction by M.G. Dortu and Ph. Huisman. Translated by Margery Weiner ; Culinary notes and Annotation by Barbara Kafka

The Art of Cuisine by Henri De Toulouse-Lautrec and Maurice Joyant ; Introduction by M.G. Dortu and Ph. Huisman. Translated by Margery Weiner ; Culinary notes and Annotation by Barbara Kafka

12.48

New York : Holt, Rinehart and Winston, 1966. Hardcover. 164 pages ; illustrated ; 27 cm. In original dust jacket with firm binding, clean and unmarked pages.


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