 Author Name: Lake, Nancy
Title: Menus Made Easy - Or Who To Order Dinner And Give The Dishes Their French Names
Edition: revised reprint
Publisher: Frederick Warne & Co 1926
Seller ID: 4740
Cloth, G. xi+284pp, index, ink stain on upper board, otherwise a clean copy. Basically a dictionary of French cullinary terms, from Anchios a la Burlington ( anchovies orolled in boiled egg) to Sorbet au Kirsch (cherry liquer flavoured sorbet). Usefull for deciphering old menus.
cookery, menus, cusine, french cookery,
Price =
6.40 GBP |
