Hardcover. New York, Hearst Books, 1991, first edition. Near Fine / near fine. Item #17743
How to make classic French cuisine from the world's most famous cooking school, a complete course in more than 300 recipes. The first English language edition from the Parisian cooking school whose very name epitomizes excellence. How to roast, poach, fry, saute, braise and stew, what cust to use, everything from starters to deserts - pastry-making, too, yum yum.