THE NOUVELLE CUISINE OF JEAN & PIERRE TROISGROS; Translated by Roberta Wolfe Smoler
New York: WILLIAM MORROW AND COMPANY, INC., 1978. First American Edition. Hardcover. 254 pages. 24 x 17 cm. The first book-length, personal collection of nouvelle cuisine recipes to be published in the United States. This collection of their original recipes demonstrates concretely and deliciously the principles of the new French cooking - that true cuisine should be each individual chef's own creative work, based on training and experience, but not nailed down by traditional rules, and that in modern times it should more than ever before respect the true flavors of the best ingredients. Interior, boards, and dust wrapper pristine. Covered in protective mylar. White cloth covered boards. Fine, in fine dust wrapper. Item #4954
Price: $75.00