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short split at bottom of the top joint of front wrapper at the spine
Mid-sized hardback
revised and corrected
the first volume is the second reprint but same year
What's Cooking in France cettigne short split at bottom ofLondon: MacGibbon & Kee, 1955. A lively introduction to the delights and simplicity of French cooking, with drawings in the text by Otto Fried. With half title and illustrated title page. Spiral wire spine, pictorial boards with two tiny chips at top edge of the front board. Without old inscriptions or other notations. pp [4], 58. Includes a section on wine plus a menu for a daily diet. A very nice copy of this rather uncommon title.
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