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full-color photographs
Add to that some outrageously good drinks and desserts
The Blue Posts
all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts
(French) Pierre Gaertner & Robert Frederick. The Cuisine of Alsace. Foreword by Mme. Fernand Point. Gelato full-color photographsIllus. with photographs in color. Jacket. First American Edition. NY: Barron's, [1981]. All the specialties of Alsace are represented here: Munster pork and veal tourte, Alsatian mushroom tart, baeckeofe, pike mousse, Wantzenau roast game hens, etc. And wines to match. Very good.
US$ 80.00
US$ 65.00
US$ 65.00
