Fine Bouche: A History of the Restaurant in France by Pierre Andrieu
1956. First Edition. 274 pages. No dust jacket. Blue cloth. Contains black and white illustrations. Translated from French by Arthur L. Hayward. Ex-Libris embossed stamp to half-title page. Pages remain bright and clear with minimal tanning and foxing. Occasional thumb-marking present. Binding remains firm. Boards have mild edge wear with slight rubbing to surfaces. Soft crushing to spine ends. Mild sunning to spine and edges, causing discolouration to cloth. Small discoloured markings to boards.