635 pp Dust jacket tattered on edges, 1 in tears and staining on rear panel. Text clean, binding strong. Provincial map of France on dark red endpapers. Index, about 2 dozen illustrations of various preparating techniques. Includes a wine chapter by George Rezek. Subtitled: A Revised an Expanded edition of "Cooking a la Cordon Bleu." Rear section has menus containing provincial specialties. 3 ribbon markers. A comprehensive and detailed introduction to the fundamentals of French haute cuisine, adapted for American kitchens. Foreword by Andre Simon. Lach writes in her preface, "The fun of cooking comes in trying to create and prepare the great meal. Therefore, think about the total menu. Write the menu down. Have it before you. Eat it in your imagination.The art of cooking lies in the abilityh to taste, to reproduce taste, and to create taste. Size: 4to -- 10 in Tall. Seller Inventory # 009349

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Bibliographic Details

Title: Hows and Whys of French Cooking

Publisher: University of Chicago Press, Chicago

Publication Date: 1974

Binding: Cloth

Book Condition: Very Good

Dust Jacket Condition: Fair +

Edition: Second Edition (Revised and Expanded).

Book Type: Book

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Synopsis:

Hardcover: 655 pages Publisher: University of Chicago Press; Revised edition edition (November 1974) Language: English ISBN-10: 0226467406 ISBN-13: 978-0226467405 Product Dimensions: 9.9 x 7.2 x 1.8 inches

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Bookseller: Bookseller: KingChamp Books Address: Port Orange, FL, U.S.A. AbeBooks Bookseller Since: May 23, 2001
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