RENE BLACK'S COOKBOOK by Rene Black

RENE BLACK'S COOKBOOK

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KIRKUS REVIEW

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 5th, 1955
Publisher: Holt