(Toulouse-Lautrec)
The Art of Cuisine. By Henri de Toulouse-Lautrec and Maurice Joyant. Intro. by M.G. Dortu & Ph. Huisman. Trans. by Margery Weiner. Culinary Notes & Annotation by Barbara Kafka. NY: Holt, Rinehart & Winston, 1966. 1st ed. 8vo. Color frontis. (tipped-in), 170pp., profusely illustrated in color, index. White & red checkered cloth, generally Good to VG in lightly chipped, else Good color illustrated DJ.