RENE BLACK'S COOKBOOK

by Rene Black ‧ RELEASE DATE: April 5, 1955

An elaborate and on the whole expensive collation distinguishes between cuisine and cookery, assembles a great many recipes of impressive- even imperial- origin from many countries. If the repertoire is distinguished, the specifications are often very vague and when more precise, require perhaps unfamiliar terms (sauteuse, bainmarie)-- but if you are experienced- you will be able to dazzle your dinner guests with anything from respell to avocado ice cream. De luxe.

Pub Date: April 5, 1955

ISBN: N/A

Page Count: -

Publisher: Holt

Review Posted Online: N/A

Kirkus Reviews Issue: April 1, 1955

Categories: NONFICTION