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Item #4952 LA CUISINE - Secrets of Modern French Cooking; Translated and edited by Nika Standen...

Oliver, Raymond

LA CUISINE - Secrets of Modern French Cooking; Translated and edited by Nika Standen Hazelton with Jack Van Bibber

New York: Tudor Publishing Company, 1967. Hardcover. 894 pages. 24 x 17 x 6 cm. Pre-printed "auto-signed" by author. With nearly 1500 recipes, 680 photographs, and 96 color plates - covering every aspect of French cooking. Pages toned. Original color illustrated mylar, chipped. More

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Item #4315 The Wine and Food Society's Guide to CLASSIC SAUCES AND THEIR PREPARATION; Translated...

Oliver, Raymond

The Wine and Food Society's Guide to CLASSIC SAUCES AND THEIR PREPARATION; Translated from the French by Rosemary Joekes with color photographs by Kenneth Swain and drawings by Ian Garrard

Cleveland: World Publishing Company, 1967. Hardcover. 197 pages. 24 x 17.5 cm. A comprehensive look at the classic French sauces along with sauces from outside France including: Belgium, England, India, Italy, Japan, Mexico, North Africa, Spain, Sweden, and Vietnam. Illustrated throughout. Interior clean and crisp. Boards lightly rubbed at the..... More

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