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Hows and Whys of French Cooking
Lach, Alma
Quantity: 1
Book Description: Cloth. Condition: Very Good. Dust Jacket Condition: Fair +. Second Edition (Revised and Expanded). 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. Book. Seller Inventory # 009349
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to remove refinements.