Mastering the art of french cooking

15.00 $

Complément de titre: : the essantial cooking classics, volumes 1 et 2
Notes supplémentaires: Couverture rigide

En inventaire

UGS : LIV 027 Catégories: , Étiquettes: , , ,

Description

From editor Judith Jones’s report, August 1960:

“I’ve had this French cookbook for Americans for almost two months now, have read it through, tried innumerable recipes (some simple and some challenging), and I think it’s not only first-rate but unique. I don’t know of another book that succeeds so well in defining and translating for Americans the secrets of French cuisine. The reason? Because the authors emphasize technique – not the number of recipes they can cram into a volume, or the exotic nature of the dishes. Reading and studying this book seems to me as good as taking a basic course at the Cordon Bleu… I think this book will become a classic.”

Source : 4e de couverture

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Poids 2800 g
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