The art of cuisine / Henri de Toulouse-Lautrec, Maurice Joyant ; introduction by M.G. Dortu and Ph. Huisman ; translated by Margery Weiner ; culinary notes and annotation by Barbara Kafka

by Toulouse-Lautrec, Henri de (1864-1901)

€60 · Offered by MW Books

1966, First Edition. London : Michael Joseph. Near fine decorated cloth copy in a poor, somewhat edge-torn (with loss) and dust-dulled dust-wrapper, now mylar-sleeved. Remains well-preserved overall. Physical description; 164 pages : illustrations (some color) ; 25 cm. Notes; Translation of: L'art de la cuisine. Subjects; Toulouse-Lautrec, Henri de (1864-1901).....

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