La Cuisine Berrichonne, suivi de Chansons a Boire, Ornaments de Emile Popineau.
Paris: Chez Helleu et Sergent, 1925. Small octavo, 108, [2] pages. FIRST EDITION. A simple and lovely book devoted to the cuisine of Berry. The recipe list is not long, but includes "boeuf au cornichons", "veau en etuvee", "rognons de moutons a la mode de Bourges", and "truffiat ou galette aux pommes de terre". With a section on the wines of the region and a collection of local drinking songs.....