Histoire de la Cuisine et des Cuisiniers, Neirinck and Poulain
I’ve learned a lot from this little book. Information that can be hard to find in larger texts is easily sought here. Unlike other history of cuisine books, this book actually teaches technique. In French. Copyright 1990, hardcover, two-color, 144 pages, excellent
I’ve learned a lot from this little book. Information that can be hard to find in larger texts is easily sought here. Unlike other history of cuisine books, this book actually teaches technique. In French. Copyright 1990, hardcover, two-color, 144 pages, excellent
I’ve learned a lot from this little book. Information that can be hard to find in larger texts is easily sought here. Unlike other history of cuisine books, this book actually teaches technique. In French. Copyright 1990, hardcover, two-color, 144 pages, excellent