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The Hundred Glories of French Cooking

Courtine, Robert J

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ISBN 10: 0374173575 / ISBN 13: 9780374173579
Published by Farrar, Straus and Giroux, New York, NY, 1973
Hardcover
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About this Item

Fine in a VG DJ that is sunned at spine edge. Light edgewear to DJ; Each of the classic recipes is preceded by an essay on the history and importance of the foods. Stated First American Printing. ; Royal 8vo; 506 p. Bookseller Inventory # 33236

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Bibliographic Details

Title: The Hundred Glories of French Cooking

Publisher: Farrar, Straus and Giroux, New York, NY

Publication Date: 1973

Binding: Hardcover

Dust Jacket Condition: VG

Edition: First American Edition

About this title

Synopsis:

The most famous gourmet in France, Robert Courtine (1910-1998) was a world-renowned authority on French cuisine. For over 25 years he wrote an avidly read column called "The Pleasures of the Table" for the Paris newspaper 'Le Monde'. Like many of the great gastronomes in history and fiction, Courtine was a marvelous story teller: highly opinionated, even cantankerous, but always entertaining. His anecdotes about unusual dishes, superb or dreadful restaurants, prodigious eaters, and imperious chefs were written with gusto, and well-seasoned with salt & pepper comments. This profusely illustrated book is the crowning glory of Courtine's career, a selection of his hundred favorite recipes out of the entire range of French cookery: from simple country-style dishes to the triumphs of the haute cuisine. To those who could not follow him across France into the high places of culinary art, Courtine said: "No matter, make these dishes yourself";, and he provides his own keys to the heart of the French kitchen. Drawing on the legerdemain of the great chefs, Courtine's book is virtually a cultural history of French cooking, with emphasis on those dishes that have stood the test of time: from such classics as Coquilles Saint-Jacques, Caneton Tour d'Argent, and Choucroute to lesser-known pleasures such as Estofinado, Dindon Farci, and Lapin en Gelee. The hundred dishes Courtine chose include soups, fish dishes, entrees, vegetables, and desserts. He introduces each recipe with a fascinating essay about its origin an development, interlarding all sorts of odd and intriguing tales associated with the dish. For each recipe, he also proposes the specific menu which will be complement the dish, and the wine to accompany the meal. Over 300 illustrations - old engravings, paintings, photographs, drawings - add to the charm of the gourmet's treasure chest. A delicious book!

Language Notes:

Text: English, French (translation)

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