La Cuisine et la pâtisserie expliquées du Cordon-Bleu. Paris, Bibliothèque du journal le Cordon-bleu, [vers 1912]. Grand in-8, demi-basane aubergine de l'époque.
Recueil très complet et estimé, donnant les bases fondamentales pour la cuisine et la pâtisserie.
Reliure frottée, dos passé.
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