COOKING IN A CASTLE by William I. Kaufman

COOKING IN A CASTLE

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KIRKUS REVIEW

This is a misleading title, for actually the ""castles"" involved have all been converted into castle- hotels, relais, and historical restaurants, and the cooking is performed by the best of imported chefs, who- now and then- may have used some of the secrets of the past grandeur when the high nobility kept up a reputation for fine food. Definitely a carriage trade, snob appeal here, what with the descriptive bits anent the 32 castles selected (after thousands of miles of touring- eating sleeping) -and the practical details for the motoring traveler on the gourmet trail. 200 recipes have been chosen, and adapted to American kitchens, and many of them sound enticing and worth trying. The full page photographs are not available at this moment, but will add to the gift book appeal. And an extensive promotion campaign is planned for the trade. The market- the Sam Chamberlain readers to some extent, and the Waverley Root following, but this is more concentrated and contributes less to a general overall coverage of good food in France.

Pub Date: Oct. 27th, 1965
Publisher: Holt, Rinehart & Winston