Fine Bouche: A History of French Restaurants - Pierre Andrieu | Food History Book | Perfect for Culinary Students & Francophiles

Product Description

Translated by Arthur Hayward. Illus. with decorations by B. Biro. Purple-blue silk cloth, lettered & tooled in gilt, acetate jacket, original printed box. First Edition in English. London: Cassell, 1956.

An elegant book on the history of the French restaurant, from the earliest times to the mid-20th century. A fine copy, with blue silk bleeding to purple at top and bottom, and in a very good, scarce original printed box.