(Technique) Marcel Pouget. The Manual of the Professional Cook: Franco-American and International Dishes Served in Professional Cooking Paris Blue Cheese

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(Technique) Marcel Pouget. The Manual of the Professional Cook: Franco-American and International Dishes Served in Professional Cooking Paris Blue CheeseIllus. incl. meat charts. 10x6. 75", black cloth lettered in white. First Edition. N. p.: Marcel Pouget, 1957. Near fine, with information for professional cooks in restaurants, on ships, at hotels, etc., with meat carving charts, fish varieties, recipes, and advice on technique.