French food on the table, on the page and in French culture / 
edited by Lawrence R. Schehr, Allen S. Weiss 
 - New York :  Routledge,  2001. 
 - vi, 262 p. ;  23 cm. 
<br/><br/><label>ISBN: </label>0415936276 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking, French<br/>Gastronomy.
<br/><br/><label>Dewey Class. No.: </label>641.013  / FRE