‎GUEGAN (Bertrand).-‎
‎La fleur de la cuisine française. Tome II : La CUISINE MODERNE (1800 - 1921). Les meilleures recettes des grands cuisiniers français. Notes de Bertrand Guégan. Introduction du Docteur Raoul Blondel.‎

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‎ 1921 Paris, Editions de la Sirène, 1921, fort volume in 8° relié demi-basane marbrée, dos à faux-nerfs, étiquette basane verte, XXXII-579 pages ; "ouvrages consultés" in-fine ; illustrations ; ex-libris contrecollé au verso du titre ; petits défauts. ‎

Reference : 59287

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Librairie ancienne le Bouquiniste Cumer-Fantin
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Librairie ancienne le Bouquiniste Cumer-Fantin
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