381. Child, et al.
Seven Books on French Cooking

Child, Julia, et al. MASTERING THE ART OF FRENCH COOKING: THE ONLY COOKBOOK THAT EXPLAINS HOW TO CREATE AUTHENTIC FRENCH DISHES IN AMERICAN KITCHENS WITH AMERICAN FOODS. 1967.
Chamberlain, S. BOUQUET DE FRANCE: AN EPICUREAN TOUR OF THE FRENCH PROVINCES. 1966.
Chevrier, M. LA CUISINE DE MONIQUE CHEVRIER. Inscribed by the author. In French. 1973.
Verdon, Rene. RENE VERDON'S FRENCH COOKING FOR THE AMERICAN TABLE. 1974.
Beck, Phineas. CLEMENTINE IN THE KITCHEN. 1963.
Brown, M. and S. FOOD AND WINE OF FRANCE: BORDEAUX TO THE PAYS BASQUE. 1983.
Roux, A. and M. THE ROUX BROTHERS: FRENCH COUNTRY COOKING. 1994.

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Condition: Good