Traité d'industrie Hôtelière ~ Rare French Cuisine/Hotel Guide ~ 1920's
Written by Louis Leospo. Published by Fammarion, Paris. Circa 1920-30. Entirely written in French, this scarce book is all about the hotel industry; development of hotels and restaurants, the hotel staff, cooking, definitions of terms of anything you can imagine, and the Ministry of Commerce and Industry. 817 pages. Hardcover. Wonderful book to have if you're a "foodie" or in the hospitality industry.
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