Gastronomy. Set of 20th century bound books:
-... Lot 12
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[Gastronomy]. Set of 20th century bound books:
- History of food. Fayard, 1996.
- Cheeses. Larousse, 1987.
- Encyclopedia of cheeses. Preface by Joël Robuchon. Gründ.
- The great book of sugar. Solar.
- Spices, Gründ.
- Fruits, library of images.
- The book of bread, Flammarion.
- Dictionary of food, Robert Laffont.
- Gourmet feasts in the Middle Ages.
- The book of tea, Flammarion.
- The book of tea. Flammarion.
- Larousse gastronomique. Larousse.
- The great book of beer. Manise.
- Malt. The nobility of whisky. Hachette.
- Social and cultural history of wine. Bordas Cultures.
- History of food, Fayard.
- Natural and moral history of food. Bordas Cultures.
- Encyclopedia of tobacco and smokers. Time.
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