Cooking with the Young Chefs of France: Contemporary Interpretations of Traditional Cuisine

New York, NY: M Evans & Co, 1981. 1st Ed 1st Pr. DJ price clipped. Gift dedication inside front cover. Overall content excellent. Hardbound. 8vo. 330 Pgs.. Nr Fine in Chipped DJ/Good. Lizbeth Patrone. Cooking with the Young Chefs of France: Contemporary Interpretations of Traditional Cuisine by Elisabeth Lambert Ortiz. Published by M Evans & Co, New York, NY, 1981. 1st Edition 1st Printing. Hardbound. Paper DJ. Size 8vo (up to 9-1/2'' tall). Condition: Nr Fine in Chipped DJ. DJ price clipped. Gift dedication inside front cover. Overall content excellent. 330 Pgs. ISBN 087131360X. LCCN 81-15309. The author roams through France selecting and adapting some of the oldest and most traditional, as well as the newest and most contemporary of French recipes. All these dishes are the favorite dishes prepared by a new breed of young chefs who have learned to adapt the glory of the culinary past to the technology of the modern kitchen. Barely cooked fresh vegetables, more fish, poultry & salads still including butter, sauces, cream and the fullest of stocks. Includes a helpful section offering basic recipes for stocks and pastry, as well as info about special techniques needed for the recipes. Description text copyright 2014 BooksForComfort. Item ID 29718.