International Chef: Paris, New York, London, Monte Carlo, Lisbon, Frankfurt.

New York: E.P. Dutton & Company, Inc., 1955. First edition. Hardcover. 7.75" x 5.5". 253pp. Decorative red and tan paper covered boards; in original yellow decorative dust jacket with red lettering; some edge wear, minor tears, rubbing and soiling else a VG copy. This is a candid inside story of an intriguing profession. It is also a record of the singular accomplishments of an average individual told in an unpretentious, pleasantly humorous style. With his unique background of service in five different countries, John Dingle is able to comment on almost every branch of the art of cooking. And from his experience as manager-owner of a variety of restaurants he is able to tell of the intricacies of ordering, buying, planning, catering and countless other tricks of the trade. Item #7360

Price: $12.00

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