An edition of Le guide du gourmet à table, or, A practical guide for diners and epicures
(1908)
Le guide du gourmet à table, or, A practical guide for diners and epicures
contient l'art de faire un menu, la description de 3,000 plats avec leurs propres dénominations, l'art de bien découper à table, les boissons américaines, notices biographiques des gastronomes célèbres, etc., etc.
by Practical maître d'hôtel.
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Last edited by Open Library Bot
December 10, 2009 | History
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1
Le guide du Gourmet à table, or, A practical guide for diners and epicures
1908, Carmona & Baker, H. le Soudier
in French
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2
Le guide du gourmet à table, or, A practical guide for diners and epicures: contient l'art de faire un menu, la description de 3,000 plats avec leurs propres dénominations, l'art de bien découper à table, les boissons américaines, notices biographiques des gastronomes célèbres, etc., etc.
1908, Seule dépositaire pour la France, Libr. H. Le Soudier, Simpkin, Marshall, Hamilton, Kent
in French
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Book Details
Published in
Paris, London
Edition Notes
Bitting, K.G. Gastronomic bib., p. 558
Text in French, except preface (p. v-vi) and p. 262-263 in English.
"The present work [was] first published in March 1903 under the title Guide du maître d'hôtel"--p. vi.
Includes index.
LC copy has bookplate of Katherine Golden Bitting.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.
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| December 4, 2010 | Edited by Open Library Bot | Added subjects from MARC records. |
| December 10, 2009 | Created by WorkBot | add works page |