The Food of France

Systematically through the French domains of "butter, fat, oil, and, in the Pyrenees, the combination of all three, by the Paris correspondent for The Chicago Tribune then The Washington Post; introduction by Samuel Chamberlain, illustrations by Warren Chappell; appendixes of "Gastronomic Touring in France", "How to Tour the Provinces without Leaving Paris", index of food and dishes; and now 60 years one record of a vanished world.

Publisher: Alfred A. Knopf. First American edition
Edition: First Edition
Place Published: New York
Owner signature, else fine in very good dustwrapper.


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