FRENCH BOOK BOOK by AndrÉ Simon

FRENCH BOOK BOOK

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KIRKUS REVIEW

The introduction presents the French way as the only way, for the person who really cares. A bit dogmatic, but that is the secret of success. From that on to tempting menus, for the sybarite and the gourmet, a dictionary of terms, and a key which ties the menus to the recipes of which the rest of the book is composed. The whole is very specialized, very French and not intended as a complete book on general cooking.

Pub Date: Nov. 10th, 1938
Publisher: Little, Brown