1956 Fine Bouche: A History of the Restaurant in France

Description

First Edition, Illustrated, Original Binding, Publishers' Original Binding

In the publisher's original vibrant moire silk boards. 

This volume is the first translated edition of this work.

A detailed and comprehensive history of the restaurant in France, with chapters on old-time cooks and caterers, the earliest restaurants, the Palais Royal, on the Boulevards, in the Provinces, between two wars, and more. With commentary on the dining in important houses.

Pierre Andrieu (1893-1967) was a notable French gastronomic critic and author, a frequent collaborator with famed food writer Curnonsky.

Decorated and illustrated by Balint Stephen Biro, a British children’s author, artist and illustrator.