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The art of French cooking : sumptuous recipes and menus from the heart of the incomparable French cuisine : 3750 recipes and instructions for masterpiece cookery created by the great chefs of France /
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| Contributors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
New York :
Simon and Schuster,
©1958.
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| Subjects and Genres: | |
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| Item Description: |
"First English edition of the world-famous L'art culinaire français, originally published in France by Flammarion."--Title page verso. "From hors d'oeuvres to pastries, from the specialties of the great Paris restaurants to the heritage of French Provincial Cookery, together with historic and modern menus, traditional French gourmet lore, and a sommelier's guide to the correct selection and service of wines, with detailed lists of vintage years." |
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| Physical Description: |
864 pages, 184 pages of plates : illustrations (some color), map ; 27 cm |
| Bibliography: |
Includes bibliographical references (page 819) and index. |