(Toulouse-Lautrec) The Art of Cuisine. By Henri de Toulouse-Lautrec and Maurice Joyant. [1966].

(Toulouse-Lautrec)  The Art of Cuisine.  By Henri de Toulouse-Lautrec and Maurice Joyant.  Intro. by M.G. Dortu & Ph. Huisman.  Trans. by Margery Weiner.  Culinary Notes & Annotation by Barbara Kafka.  NY:  Holt, Rinehart & Winston, 1966.  1st ed.  8vo.  Color frontis. (tipped-in), 170pp., profusely illustrated in color, index.  White & red checkered cloth, generally Good to VG in lightly chipped, else Good color illustrated DJ.