La Cuisine Florentine. 1977.

Descripción

Daniel Morcrette, Luzarches, 1977. Facsimile reprint of the original edition first published in 1914. Hardback, olive green silk with white lettering and decorations, 126pp. pictorial endpapers, a.e.g. Covers sunned at edges and backstrip, contents very good. Monod, a Swiss French chef was the much acclaimed head chef at the Hotel Savoy in Florence from 1901 - 1909 and was also the correspondent from Florence for the renowned French journal L Art Culnaire. N° de ref. del artículo 15625

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