Haute Cuisine: A Gastronomic Guide to Classical Menus and Dishes, With Digressions on Regional Specialities, Oriental Cookery, and the Joys of Responsibilities of Connoisseurship and Epicureanism by Jean Conil
1961. Third Revised Editio. 579 pages. Green dust jacket over grey cloth. Pages remain bright and clear with minimal tanning and foxing. Thumb-marking present. Visible creasing to gutter. Cracking to gutters, with exposed netting. Pages remain intact. Boards have mild edge-wear with slight rubbing to surfaces. Soft crushing to spine ends. Some tanning to spine and edges. Light marks to boards. Unclipped jacket has heavy edgewear with some areas of loss, heavy tears, chips and, creasing. Noticeable tanning to spine. Light rubbing to surfaces. Scuffing to edges.