L'art culinaire francais : les recettes de cuisine, pâtisserie, conserves / des maîtres contemporains les plus réputés, Ali-Bab, E. Darenne, E. Duval, A. Escoffier, Ph. Gilbert, P. Montagné, H.-P. Pellaprat, Urbain-Dubois, etc.

Bibliographic Details
Main Authors:	Ali-Bab, 1855-1931 (Author) Gilbert, Philéas (Author) Montagné, Prosper, 1864-1948 (Author) Pellaprat, Henri-Paul, 1869-1949 (Author) Darenne, Émile, 1861- (Author) Duval, Emile (Author) Dubois, Urbain, 1818-1901 (Author) Escoffier, A. (Auguste), 1846-1935 (Author)
Language:	French
Published:	Paris : Flammarion, [1950]
Series:	Sheila and Marilynn Brass Culinary Collection.
Subjects:	Cooking, French. Entertaining. Cookbooks. Menus. Insertions (Provenance)
Genre:	Cookbooks. Menus. Insertions (Provenance)
Ownership and Custodial History:	Embossed stamp on title page of Eloise Schofield, Brooklyn, N.Y. Material laid in: Press releases for this book and for another book titled Modern Culinary Art. MSU: Laid-in material transferred to MSS 466 Box 6 Folder 50
Local Note:	MSU: In dust jacket and slip case. MSU: The material is stored offsite in Remote Storage. Please contact Special Collections 3 working days in advance if you wish to use it.
Physical Description:	1,046 pages : illustrations (some color), map ; 28 cm
Format:	Book

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