“gastronomic France”

Guide to culinary wonders and good French inns by Curnonsky and Marcel Rouff. Published by Frédéric Rouff in Paris between 1921 and 1928. Complete collection of 27 paperback booklets, devoted to the various regions of France and bound in 6 volumes. Full cloth bindings. Some foxing on the edge of the covers. Volume n°1: Périgord, Anjou, Normandy, Bresse-Le Bugey, Pays de Gex. Volume n°2: Alsace (Part 1 and Part 2), Touraine, Béarn. Volume n°3: Provence, Burgundy, Brittany, Savoie. Volume n°4: Bordeaux-Landes, surroundings of Paris (Part 1 and Part 2), Aunis-Saintonge, Angoumois, Poitou-Vendée. Volume n°5: Lyon and Lyonnais, Maine, Perche, Nivernais, Boubonnais. Volume n°6: Franche-Comté, Orléanais, Vivarais, Rouergue, Gévaudan, Roussillon, Comté de Foix, Dauphiné.