Fundamentals of French Cookery. J. Sylvestre.

Fundamentals of French Cookery

Paris: Jacques Lanore Publisher, 1969. First English language edition. Hardcover. Clean, tight 4to, 272pp. The book is in excellent shape except the spine strip is missing (price is 'as is'. It has been repaired very neatly with sturdy, clear packing tape. A good reading and useable copy. Good + / None, as issued, Item #17784

Very scarce comprehensive cookbook for professional chefs and restaurateurs, or nonprofessional cooks. Almost a textbook but very informatiive about everything from kitchen knives to butchering and mayonnaise to pigeons and all the ingredients and techniques for making every kind of meat, vegetable, dessert, seafood, et al. delicious! Very hard to find.

Price: $40.00

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