ADAIR, A.H.
[217] pp.
Alfred A. Knopf
First Edition
1929
8″ x 5 3/4″
Illustrated by J.E. Laboureur
Book of French gastronomy, with 52 luncheon and dinner menus, including a chapter on “Polite Wine Cooking,” and an “Index of Recipes, with Translations.”
Introductions by X. Marcel Boulestin, who popularized French cuisine in English speaking countries
