London: MACDONALD, 1964. Hardcover. 160 pages. 22 x 14.5 cm. In this book by André Launay, London-born Frenchman and director of a famous firm of manufacturers and importers of high end delicacies, sets out to eliminate the mysteries which surround luxury food. Chapters include: Caviare, Foie Gras, Oysters, Smoked Salmon..... More