First published in 1961, this book is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi.
First published in 1961, this book is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain s...
Features soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and illustrations, and all in imperial units for British cooks.
Features soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables a...
