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New York: Macmillan
a chapter on spices and herbs
A Chinese novel from the end of the Ming Period
Britwell Books
spine slightly soiled
What's Cooking in France uniform New York: MacmillanLondon: MacGibbon & Kee, 1955. A lively introduction to the delights and simplicity of French cooking, with drawings in the text by Otto Fried. With half title and illustrated title page. Spiral wire spine, pictorial boards with two tiny chips at top edge of the front board. Without old inscriptions or other notations. pp [4], 58. Includes a section on wine plus a menu for a daily diet. A very nice copy of this rather uncommon title.
