L'Art culinaire au XIX siècle, Antonin Carême
$30.00
This is a fascinating recounting of Carême’s contribution to French cooking. This is not a recipe book, but rather a history book. Copyright 1984, softcover, 96 pages, very good
This is a fascinating recounting of Carême’s contribution to French cooking. This is not a recipe book, but rather a history book. Copyright 1984, softcover, 96 pages, very good
This is a fascinating recounting of Carême’s contribution to French cooking. This is not a recipe book, but rather a history book. Copyright 1984, softcover, 96 pages, very good