The Art of Cuisine

Toulouse-Lautrec (Henri de) and Joyant (Maurice).  Introduction by M.G. Dortu and Ph. Huisman, translated by Margery Weiner, culinary notes and annotation by Barbara Kafka Colour frontispiece, plates and illustrations throughout Michael Joseph,  1966 First English Edition   4to  Fine copy in dust-wrapper and slipcase   

Price: £45