Real French Cooking. By Savarin. (Jean Anthelme Brillat-Savarin) 1956)

Real French Cooking. With a selection of outstanding recipes from other countries. By Savarin [Jean Anthelme Brillat-Savarin]. Trans. by E. M. Hatt. Garden City, NJ: Doubleday, 1956. 8vo. 399pp., several illustrations, menus, recipes, index. Grey cloth, Good in like color illust. DJ. Book Club Edition.