Manuel des amphitryons: contenant un traité de la dissection des viandes à table, la nomenclature des menus les plus nouveaux pour chaque saison, et des élémens de politesse gourmande : ouvrage indispensable à tous ceux qui sont jaloux de faire bonne chère, et de la faire faire aux autres
Alexandre-Balthazar-Laurent Grimod de La Reynière
Jan 1808 · Capelle et Renand
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384
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