Gastronomy of France

Oliver, Raymond ; translated from the French by Claude Durrell

Editorial: The Wine and Food Society in association with World Publishing, Cleveland, 1967
Usado / Hardcover / Cantidad: 0
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The pathos of cookery wind across civilizations, by way of the shepherd's hut, the fisherman's nets, the plough shares, the baker's art and finally emerge via the schoolroom. [W]onder what contribution 'ratatouille' can possibly have made to the progress of civilization[?]. each ingredient of that dish has a history, often amazing, sometimes poetic, always profoundly human. Whether it be the aubergine, hailing from the Orient, the 'loneapple' brought back by the Elizabethans, or the olive oil from the Mediterraneans, home of the gods and cradle of Christianity, each contains the search for perfection and the desire for cultivation." [Foreword] Pages have damp staining to the bottom edges but pages and illustrations are not impacted; 8 chapters, 334 pages with detailed index; over 100 illustrations. Spine in excellent condition. Pages tight. N° de ref. de la librería

Detalles bibliográficos

Título: Gastronomy of France
Editorial: The Wine and Food Society in association with World Publishing, Cleveland
Año de publicación: 1967
Encuadernación: Hardcover
Condición del libro: Fine

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Oliver, Raymond, Translated From The French By Claude Durrell
Editorial: World Publishing Co, Ohio (1967)
Usado Tapa dura Cantidad: 1
Harding's Books
(Wells, ME, Estados Unidos de America)

Descripción World Publishing Co, Ohio, 1967. Cloth. Estado de conservación: Good. No Jacket. Good. No Jacket 8vo-over 7¾"-9¾" tall. 334 pp, age toned, soiled, rubbing, wear, bumping. etc. a more detailed description of conditions by email upon request. Nº de ref. de la librería 020829

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