A Guide to Modern Cookery.London, William Heinemann, 1907 Stock Code: 129287
NotesFirst edition, first impression of the landmark reference book for French cookery.
Large octavo. Finely bound by the Chelsea Bindery in dark blue morocco, titles and decoration to spine gilt, raised bands, twin rule to turn-ins gilt, burgundy endpapers, gilt edges.
Photographic frontispiece portrait with tissue-guard.
Some minor spotting to prelims, an excellent copy in a fine binding.
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