A Revolution in Taste: The Rise of French Cuisine, Susan Pinkard
As many books as I’ve read about French cooking, each one provides something new; this book is no exception. Full of tantalizing detail, I read things I had never heard of before. Very interesting discussion of sauces. Much information that’s useful to the cook. Copyright 2009, first edition, hardcover, 317 pages, excellent
As many books as I’ve read about French cooking, each one provides something new; this book is no exception. Full of tantalizing detail, I read things I had never heard of before. Very interesting discussion of sauces. Much information that’s useful to the cook. Copyright 2009, first edition, hardcover, 317 pages, excellent
As many books as I’ve read about French cooking, each one provides something new; this book is no exception. Full of tantalizing detail, I read things I had never heard of before. Very interesting discussion of sauces. Much information that’s useful to the cook. Copyright 2009, first edition, hardcover, 317 pages, excellent