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pp. 1152. Thick, heavy 4to., measuring 11.5" x 9" x 3". Pictorial boards with orange, white, and green floral-patterned illustrations and lettering to spine and front board bound in original metal-bolt binding. Replete with many hundreds of black and white and colour photographs, illustrations and photographic reproductions. Lightest rubbing to extremities, contents bright, clean and unmarked with tight, original sound binding. Overall, very good+ to near fine. From the preface: "For almost 30 years Madame Jehane Benoit has been championing the cause of "la cuisine" in Canada. She is a graduate in food chemistry from the Sorbonne in Paris, but her real interest in food is emotional and imaginative. She needs no introduction to French Canadians. In Quebec, there is no chef better known. There is at least one of her 18 French cookbooks in most Quebec kitchens. More than 8000 have attended her Montreal cooking school." Includes a rich variety of ethnic and regional dishes. Recipes include: Flemish Asparagus, French Brioches, French Chestnut Mousse, French Crepes, French-Style Beets, Frog Legs Provencale, Vaudoise Cheese Puffs, Shandy Gaff, Acadian Stew, Alsatian Eggs, Andalusian Mayonaisse, Normandy Apples, Quebec Apple Dessert, Aurore Sauce, Shabu Shabu, Pot-au-Feu, Crackerjack, English Golden Buck, Piedmont Fondue, Choron Sauce, Quebec Cipaille, Brandade of Cod, Floating Islands a la Francaise, Snipe Pie, Lac Saint Jean Tourtiere, Turkish Burek, Indian Mousse, Irish Boxty, Irish Burgers, Quebec Jam Dumplings, Lac Saint Jean Gourganes, Lac Saint Jean Bread Pudding, Devil Sauce, Sauce Robert, Moussel et al. Seller Inventory # 6026
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