[Escoffier] Handboek voor de keuken

After "Le guide culinaire" by A. Escoffier adapted to this time (in 2 volumes) in cooperation with J. Th. Heering, A.C. van der Linden, W.E.I. te Mey (for the first volume and) P.F. Loncke and F.G. Swidde (for the second volume). Universum, Amsterdam, 1952 en 1953.

Sm. 4to., faux lether, 2 volumes with 480 - 972 pp., and added: Handboek voor het Hotel - Café - Restaurant met een inleiding van F.A. Pfeifer and in cooperation with C.S. Baljon, J.W.F. Werumeus Buning and many others. Universum, Amsterdam and Antwerpen, 1954. Faux leather, 503 pp. the 3 books unformly bound and complete with recipies and illustrations in colour and black & white.