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A book of classic Southern recipes
Aimed at the modern apartment dweller making a single meal on the stovetop
the acclaimed blogger and author of The Art of Eating In
and demonstrate the popularity of this way of cooking from South America (Chicken
red cloth lettered in black
(Food History) Pierre Andrieu. Fine Bouche: A History of the Restaurant in France Vermouth A book of classic SouthernTranslated by Arthur Hayward. Illus. with decorations by B. Biro. Purple blue silk cloth, lettered & tooled in gilt, acetate jacket, original printed box. First Edition in English. London: Cassell, 1956. An elegant book on the history of the French restaurant, from the earliest times to the mid 20th century. A fine copy, with blue silk bleeding to purple at top and bottom, and in a very good, scarce original printed box. (120)
