Write to the booksellers4 books for « diat louis »Edit
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Language
English (2)
French (2)
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Syndicate
ILAB (1)
SLAM (1)
Sauces, French & Famous.
London, Hammond, 1964 in-8, 156 pp., 2 ff., reliure éditeur, jaquette
Original cloth binding with dust jacket. Louis Diat was chef of the Ritz - New York. (E2)
Gourmet's basic french cookbook.
Gourmet Books. 1968. In-4. Relié. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 655 pages. Photos en couleurs.. . . . Classification Dewey : 420-Langue anglaise. Anglo-saxon
Techniques of french cuisine. Classification Dewey : 420-Langue anglaise. Anglo-saxon
Gourmet's basic French cookbook. Techniques of french cuisine. Illustrated by Georgette de Lattre.
New York, Gourmet books, 1968. Grand in-8 reliure skyvertex bleue. 655 pp. + 16 ff. index. Nombreuses photos couleurs.
Gourmet's Basic French Cookbook.
New York, Weathervane Books, 1990 in-8, 653 pp., index, reliure éditeur, jaquette
The classic compendium of basic French cooking cooking techniques with more than 1000 recipes. All aspects are covered from soups to desserts and also French specialities. The instructions are clear and clearly set out. 5E2)
