142 pages. 19.5 x 13 cm. The chef, Ferdinand Werner, made his way around Europe and at the time of this publication was the head chef in Moscow at the renowned Hotel M�tropole. This cookbook is bursting with every type of Hors d'oeuvres one can imagine including: egg dishes, seafood options, butter combinations, cheese dishes, canap�s of every sort and a full chapter on preserves. Text in French. Illustrated throughout. Interior pages toned. Covers toned with 1 cm. loss to head of spine. Hinges cracked but holding. From the culinary collection of Carl G. Sontheimer, the man who revolutionized American cooking by bringing the Cuisinart to the United States. Bookplate states: This book is a gift from THE SONTHEIMER FOUNDATION Greenwich, Connecticut. Bestandsnummer des Verk�ufers 3837

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Bibliografische Details

Titel: Trait� G�n�ral des HORS-D'OEUVRE & SAVORYS ...

Verlag: Ernest Flammarion, Paris

Erscheinungsdatum: 1912

Einband: Paperback

Zustand: Tan wraps. Good

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Food & Drink History, Women, Health, Social History

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