Patrick Pollak

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[REY, J[osé].].
Le Guide du Gourmet à Table. Or a Practical Guide for Diners and Epicures. By An Experienced 'Maitre d'Hðtel'.

Contient L'Art de Faire un Menu, La Description de 3,000 Plats Avec Leurs Propres Dénominations, L'Art de Bien Découper á Table, les Boissons Américaines, Notices Biographiques des Gastronomes Célèbres etc. etc.

Description:
pp. xvi, 292, (iv) Ads. 1 plate, occasional text figure. Original cloth with plate of a busy dining room inset to front cover, rear end-papers with a light stain at the inner and lower edges, all edges gilt, a good copy.

Carmona & Baker. London.

Date Published: No date [1908].

Stock No. 57292

Price: £50.00

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