Fundamentals of French Cookery. [1969]

Fundamentals of French Cookery.  Sylvestre, J. and J. Planche.  Paris:  Jacques Lanore, 1969.  8vo.  272pp., 5 color folding plates, profusely illustrated w/ b/w text illust., tables, chart, index.  Color pictorial bds., covers lightly rubbed, else Good to Very Good.  Authors are from the Paris School of Hotel Management.