1 Volume : "THE ART OF CUISINE", Henri de Toulouse-Lautrec Maurice Joyant, Preface by Alexandra Leaf, Introduction by M. G. Dortu and Ph. Huisman, Translated by Margery Weiner, Culinary Notes and Annotation by Barbara Kafka, Ed. Henry Holt and Company New York, 1995, Livre en Anglais
1 Volume : "THE ART OF CUISINE", Henri de Toulouse-Lautrec Maurice Joyant, Preface by Alexandra Leaf, Introduction by M. G. Dortu and Ph. Huisman, Translated by Margery Weiner, Culinary Notes and Annotation by Barbara Kafka, Ed. Henry Holt and Company New York, 1995, Livre en Anglais
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.jpg "Source: Christie's")
.jpg "Source: Christie's")
