La grande cuisine bourgeoise, André Guillot
Ah, to dream. There are beautiful and elegant menus here, often with game. M. Guillot lovingly evokes a cuisine from what is now the distant past when cooking in wealthy bourgeois homes. Such cooking is between so-called classic cooking such as one might see in Carême or Escoffier and cuisine paysanne. The descriptions are captivating. Copyright 1976, first edition, hardcover, 156 pages, very good (would be excellent except for some menu ideas I wrote in pencil on the inside of the first inner page in the back)
Ah, to dream. There are beautiful and elegant menus here, often with game. M. Guillot lovingly evokes a cuisine from what is now the distant past when cooking in wealthy bourgeois homes. Such cooking is between so-called classic cooking such as one might see in Carême or Escoffier and cuisine paysanne. The descriptions are captivating. Copyright 1976, first edition, hardcover, 156 pages, very good (would be excellent except for some menu ideas I wrote in pencil on the inside of the first inner page in the back)
Ah, to dream. There are beautiful and elegant menus here, often with game. M. Guillot lovingly evokes a cuisine from what is now the distant past when cooking in wealthy bourgeois homes. Such cooking is between so-called classic cooking such as one might see in Carême or Escoffier and cuisine paysanne. The descriptions are captivating. Copyright 1976, first edition, hardcover, 156 pages, very good (would be excellent except for some menu ideas I wrote in pencil on the inside of the first inner page in the back)