LA CUISINE Secrets of Modern French Cooking

Descripción

Dust jacket has edgewear chips, text is very clean and well bound. 7 X 9.5" 894 pages, 2 kg (may require extra postage), from 1969. Translated and edited by Nika Hazelton with Jack Van Bibber. This is one of the great cookbooks of our time. Covering every aspect of French cooking from basic foods to wine selection, this volume contains nearly 1,500 of the finest recipes and is essential for everyone who loves fine food. It is virtually a course in haute cuisine cookery by master chef Raymond Oliver, owner of the three-star Grand Vefour in Paris. Over 600 photographs in color and black & white. N° de ref. del artículo 10910

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