This fantastic fully illustrated cookbook comes from the creative genius of Frederick Riviere and Giancarlo Talericco, the culinary masterminds that form the heart of the reknown cooking school, the Rhode School of Cuisine.
All recipes are accompanied by full color illustrations and photographs. A full range of Italian and French recipes including soups, pates and terrines, entrees, shellfish, fish, meat, stocks, cheeses, breads, pasta, sauces and desserts are covered, as well as a detailed section examining some of the most crucial ingredients to the recipes, such as herbs and spices, cheese, olive oil and of course wine.
This beautiful cookbook will not only enhance your culinary arts, but is a fantastic addition to any cookbook collection.
Michael William Rhode continues the family tradition of culinary involvement with this book, extending from his already well established cooking school, the Rhode School of Cuisine. His father was an original partner to James Beard, running a fast hors d'oeuvres business in the thirties, and was one of the original editors of gourmet magazine in the forties, also writing a cookbook in the same period.