Le Riz . L'Aliment Le Meilleur, Le Plus Nutritif. 130 recettes pour l'accommoder .

Descripción

Scarce, original 1927 paperback. pp.79. Toned card covers with red & black titles. Uniform toned pages throughout. No marks or previous owner's details. VG. First edition of this important monograph. This book proposes to rediscover and cook this food. The author extols the merits of rice by tracing its origin, highlighting its nutritional values and health benefits, which are much better than those of potatoes. ** "Ernest Flammarion; ( May 30, 1846, Montigny-le-Roi - January 21, 1936, Paris) was a . French publisher, founder of Groupe Flammarion" . *** "Georges Auguste Escoffier: (28 October 1846 12 February 1935) was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Escoffier was a pre-eminent figure in London and Paris during the 1890s and the early part of the 20th century. N° de ref. del artículo 50624

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