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Recipes from the Auberge of the Flowering Hearth
by de Groot, Roy Andries
- Used
- Condition
- See description
- Seller
-
Alfred, Maine, United States
Payment Methods Accepted
About This Item
Indianapolis; New York: The Bobbs-Merrill Company, 1973. Octavo (23.5 x 16 cm.), xv, 444 pages. FIRST EDITION. A great classic of modern cookbooks. De Groot writes of his meals at an inn, L'Auberge de l'Atre Fleuri in St-Pierre-de-Chartreuse, in the Savoy region of France. Upon the book's release, Kirkus Reviews wrote, "Roy de Groot's Shangri-la is a tiny, isolated Alpine valley in the South of France where the auberge is run by two legendary mademoiselles who believe that "a menu is the script of a dramatic performance.""They grace their fastidious guest's table -- and Mr. de Groot is very fastidious -- with a remarkable provincial cuisine based on the local game, herb, wild mushrooms, berries, Alpine cheeses and wines. The effects are symphonic and de Groot admires the good ladies' orchestration of their masterpiece menus effusively -- terrine of hare with cognac; pike from a clear mountain lake larded with pork and baked in champagne; a spring kid flavored with local black mushrooms, a raspberry soufflé. Culinary ravishments all, but tough to duplicate in grubby New York City where the produce is mostly frowzy lettuce and just try to find a wild mountain blackberry. Food fit for the gods; mere mortals may find the author and all that mountain air just a bit rarefied." How things have changed! Tiny bit age age-toning to edges of text block, otherwise fine. Some light wear to the head and foot of the dust jacket spine, and darkening to the jacket's paper, mostly visible on the interior of the jacket. Jacket unclipped and near very good.
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Details
- Bookseller
- Rabelais - Fine Books on Food & Drink
(US)
- Bookseller's Inventory #
- 6195
- Title
- Recipes from the Auberge of the Flowering Hearth
- Author
- de Groot, Roy Andries
- Book Condition
- Used
- Quantity Available
- 1
- Publisher
- The Bobbs-Merrill Company
- Place of Publication
- Indianapolis; New York
- Date Published
- 1973
- Keywords
- cookbook, food writing, gastronomy, classic food writing, food literature, french cooking, french cookery, xmas21
Terms of Sale
Rabelais - Fine Books on Food & Drink
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About the Seller
Rabelais - Fine Books on Food & Drink
Biblio member since 2006
Alfred, Maine
About Rabelais - Fine Books on Food & Drink
Rabelais is always serving up fine books about food, drink, farming and gardening. We carry a sizable stock of rare books, alongside prints, photographs and ephemera, all concerned with the pleasures of the senses.
Glossary
Some terminology that may be used in this description includes:
- First Edition
- In book collecting, the first edition is the earliest published form of a book. A book may have more than one first edition in...
- New
- A new book is a book previously not circulated to a buyer. Although a new book is typically free of any faults or defects, "new"...
- Fine
- A book in fine condition exhibits no flaws. A fine condition book closely approaches As New condition, but may lack the...
- Jacket
- Sometimes used as another term for dust jacket, a protective and often decorative wrapper, usually made of paper which wraps...
- Text Block
- Most simply the inside pages of a book. More precisely, the block of paper formed by the cut and stacked pages of a book....
- Spine
- The outer portion of a book which covers the actual binding. The spine usually faces outward when a book is placed on a shelf....
- Edges
- The collective of the top, fore and bottom edges of the text block of the book, being that part of the edges of the pages of a...
- Octavo
- Another of the terms referring to page or book size, octavo refers to a standard printer's sheet folded four times, producing...
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