"Dinners Long & Short" 1929 ADAIR, A.H.

[217] pp.

Illustrated by J.E. Laboureur

ADAIR, A.H.

1st Edition

Alfred A. Knopf

1929

8" x 5.75"

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

1 available