Item #3837 Traité Général des HORS-D'OEUVRE & SAVORYS; avec appendice des Conserves courantes. Ferdinand Werner.

Traité Général des HORS-D'OEUVRE & SAVORYS; avec appendice des Conserves courantes

Paris: Ernest Flammarion, 1912. Paperback. 142 pages. 19.5 x 13 cm. The chef, Ferdinand Werner, made his way around Europe and at the time of this publication was the head chef in Moscow at the renowned Hotel Métropole. This cookbook is bursting with every type of Hors d'oeuvres one can imagine including: egg dishes, seafood options, butter combinations, cheese dishes, canapés of every sort and a full chapter on preserves. Text in French. Illustrated throughout. Interior pages toned. Covers toned with 1 cm. loss to head of spine. Hinges cracked but holding. Bookplate states: This book is a gift from THE SONTHEIMER FOUNDATION Greenwich, Connecticut. Tan wraps. Good. Item #3837

Price: $30.00

See all items in FOOD AND DRINK, REGION
See all items by