Student workbook for the cuisine course. 11.75x8.25", stiff wrappers covered in blue paper, printed cover label. Lausanne: Ecole Hoteliere, 1955.

A culinary student workbook used during hotel school training, filled out with student A.S. Degleris' work detailing full meal courses, designation of individual ingredients, pricing, quantities, etc. Fading to extremities of covers, else very good. A fascinating look at the inner workings of fine European hotel dining services at mid-century.