The Art of Cuisine

By: DE TOULOUSE-LAUTREC,

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The Art of Cuisine by DE TOULOUSE-LAUTREC, Henri and JOYANT, Maurice
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LAST ITEM HELD MATCHING THIS TITLE STATED:

New York: Henry Holt, 1995. 164pp. Cream cloth with gilt spine lettering, appears unread, DW in new mylar. Preface by Alexandra Leaf. Introduction by MG Dortu and PH Huisman. Translated by Margery Weiner. Culinary notes and annotation by Barbara Kafka. Colour plates throughout. [Stock ref. 207].. First Reissued Edition. Hard Cover. Near Fine/Near Fine. 8vo - over 7¾" - 9¾" tall.

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