LA CUISINE, Secrets of French Cooking
Translated & edited by Nika Hazelton with Jack Van Bibber
Photographs by Charles Affif
Tudor Publishing Co
896 pp.; 6.75 x 9.5 x 2.25; hardcover book club ed.
Index and illustrations
Very Good w/Good DJ; cloth over boards
Mr. Oliver was the owner of Le Grand Vefour on the Rue de Beaujolais in the Palais-Royal district of Paris. For more than two decades, his restaurant was the place to be seen in Paris, offering magnificent and innovative food to a distinguished international clientele of serious and grateful eaters. He was awarded the Legion of Honor, had a weekly television show and wrote more than 30 books on food. This book was intended as a gastronomical compendium, intended to make modern cooking accessible to everyone. He was no fan of "nouvelle cuisine. He did not stint on rich ingredients.
Following in the footsteps of Escoffier, Oliver presents the full range of French cooking, from eggs to desserts, wine, cheese, and entertaining. There are nearly 1500 recipes and it is lavishly illustrated with 680 b/w photos and 96 color plates of preparation techniques and finished dishes.
Description: blue cover with red and white writing; spine and cover in near-fine condition; corners square and undamaged; spine straight, binding tight; pages clean and unmarked; no remainder/library/price marks; DJ - chips, scuffs and sun-fade
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