Gastronomy of France

by Raymond Oliver

$20 · Offered by Between the Covers

(New York): The Wine and Food Society / World Publishing Company, (1967). Hardcover. First American edition. Translated by Claude Durrell. Quarto. 334pp. Illustrated. Neat gift inscription, pages lightly age-toned, covers and spine slightly faded, about very good, lacking the dust jacket. Oliver was a French chef and reopened the famed..... More

• Binding: Hardcover

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