SAUCES FRENCH AND FAMOUS by Louis Diat

SAUCES FRENCH AND FAMOUS

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KIRKUS REVIEW

A Must for gourmets who appreciate the sauce as the essence of French cooking. Louis, famous chef of the Ritz in New York again-as in his earlier book- achieves his goal of applying the essence of fine French cookery to the simpler American taste. The selection

Pub Date: May 10th, 1951
Publisher: Rinehart