TOULOUSE-LAUTREC, Henri De. and Maurice Joyant
The Art of Cuisine.
Introduction by M. G. Dortu and Ph. Huisman. Translated by Margery Weiner. Culinary notes and annotation by Barbara Kafka.
First US edition, first printing. First published in French in Switzerland in 1966 under the title, L’Art de la Cuisine.
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Octavo. Original pattern buff cloth, titles to spine in black, colour illustrations throughout by H. Toulouse-Lautrec. Light soiling to cloth boards. An excellent copy.