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The Art of French Cooking by Ernest Flammarion. New York: Simon Schuster, 1958. First Edition. 864 pp. Hardcover. 3,750 recipes and menus from French cuisine, with instructions. From hors d'oeuvres to pastries, specialties of the great Paris restaurants to the heritage of French provincial cooking. 700 illustrations in color and black and white. A prized collection of recipes presented to the French public.
About the Seller
N.P. Trent Antiques has been a sought-after resource for New York and Florida collectors and design professionals for more than a quarter of a century. Located in Hudson, NY, the showroom specializes in period English and continental furniture, art, and decorative accessories.
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- 8" W x 10.5" H