![(Food History) Christian Guy. An Illustrated History Of French Cuisine: From Charlemagne To Charles De Gaulle Meats [Detroit]: Hotel Richter](https://cdn.shopify.com/s/files/1/0064/0463/6790/files/il_fullxfull.4722142108_lasf.webp?v=1691618172)
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[Detroit]: Hotel Richter
traditional estates
The result is delicious food that satisfies on many levels
By embracing these workhorses
This trip was my chance to explore the ingredients
(Food History) Christian Guy. An Illustrated History Of French Cuisine: From Charlemagne To Charles De Gaulle Meats [Detroit]: Hotel RichterTranslated by Elisabeth Abbott. Illus. Jacket. First Edition. NY: Bramhill Books, [1962]. A well regarded history of French cookery, with chapters on Brillat Savarin, Careme, bread, sauces, Escoffier, etc. 1" closed tear & crease to lower front panel, otherwise very good and bright. (117)
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