Item #458529 The art of cuisine / Henri de Toulouse-Lautrec, Maurice Joyant ; introduction by M.G. Dortu and Ph. Huisman ; translated by Margery Weiner ; culinary notes and annotation by Barbara Kafka. Henri de Toulouse-Lautrec.

The art of cuisine / Henri de Toulouse-Lautrec, Maurice Joyant ; introduction by M.G. Dortu and Ph. Huisman ; translated by Margery Weiner ; culinary notes and annotation by Barbara Kafka

1966, First Edition. London : Michael Joseph. Near fine decorated cloth copy in a poor, somewhat edge-torn (with loss) and dust-dulled dust-wrapper, now mylar-sleeved. Remains well-preserved overall. Item #458529

Physical description; 164 pages : illustrations (some color) ; 25 cm. Notes; Translation of: L'art de la cuisine. Subjects; Toulouse-Lautrec, Henri de (1864-1901). Cooking, French. Cooking, French 19th century. Artists as cooks France.

Price: €60.00

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