THE GRAND MASTERS OF FRENCH CUISINE, Five Centuries of Great Cooking,

By: Celine Vence and Robert

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THE GRAND MASTERS OF FRENCH CUISINE, Five Centuries of Great Cooking, by Celine Vence and Robert Courtine, and edited by Philip and Mary Hyman
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G P Putnam's Sons, New York - ISBN:0399122206, 1978. Hardcover, 11¼" x 8½", with dust jacket. VERY GOOD book in VERY GOOD price-clipped dj. Fawn cloth-bound boards with gold type to spine, 43 full-colour full-page photographs, dozens of b&w drawings and decorations. Over 230 classic recipes of what is esteemed today as the greatest national cuisine in the world; all adapted for use in modern kitchens. All the great chefs and gastronomes before the twentieth century appear in these pages with luscious recipes for soups, fish, meat, fowl, game, vegetables and desserts - dishes to intrigue the palates of everyone who enjoys the pleasures of good good.

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