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Food of France, The
London: Cassell, 1958. First Edition. Hardcover. As New/Fine. First Printing (First Published 1958), with an introduction by Samuel Chamberlain and illustrations by Warren Chappell. Tall, thick, 8vo: xviii,486,[2],xxx,[2]pp, with numerous photographs and engravings. Publisher's French blue cloth covers, white cloth spine stamped in red and gilt, illustrated double-page title page, pictorial dust jacket priced 63/- net. Laid in is a stiff-card menu from the Canberra Wine and Food Club, dated 5.5.1962. A spectacular example, virtually As New, clean, fresh and bright. An evocative and beautifully written survey of French food covering each of the important regions by dividing them into domains of Butter (northern France), Fat (Alsace) and Oil (the south), in addition to the Pyrenees, and also touching upon French history, language, landscape, and customs. This is a book for the traveler, the chef, and the connoisseur of fine prose by one of the best food essayists and most cultivated of American expatriates. N. B. With few exceptions (always identified), we only stock books in exceptional condition, with dust jackets carefully preserved in archival, removable polypropylene sleeves. All orders are packaged with care and posted promptly. Satisfaction guaranteed.
      [Bookseller: Fine Editions Ltd]
Last Found On: 2017-07-18           Check availability:      IOBABooks    


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