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Woven within chapters such as "Dishes for Artists," "Food in French Homes," and "The Vegetable Gardens at Biligin," the 300 recipes run the gamut from hors d'oeuvres and salads to breads, entrées, drinks, and sweets. Original (and sometimes whimsical) dishes like Stuffed Artichokes Stravinsky, Gigot de la Clinque, and Bavarian Cream Perfect Love appear among more traditional offerings, such as Boeuf Bourguignon, Chicken à l'Estargon, and Green Peas à la Goodwife. Many of the recipes (which are written in abbreviated-narrative style) will be attempted only by adventurous cooks with time (and, in some cases, money) to spare. The rest of us will enjoy reading the recipes, the droll reminiscences, and the fantasizing about a time when the dishes' creation could be relatively commonplace. The tour of this era and its food, by one of literature's great cook-writers, is obligatory reading. --Arthur Boehm
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Book Description Condition: Very Good. May have light to moderate shelf wear and/or a remainder mark. Complete. Clean pages. Seller Inventory # 1407363
Book Description Paperback. Condition: Good. HarperCollins August 1986 Binding: Trade Paperback. Seller Inventory # 110527
Book Description Trade Paperback. Condition: Fair. Seller Inventory # 244839
Book Description Paperback. Condition: Good. Prompt shipment, with tracking. we ship in CLEAN SECURE BOXES NEW BOXES ; Good trade paperback with creasing, nicked, stained pages, stained edges and paste downs, and prompt shipping with tracking. Seller Inventory # NTbing925psd021