Boston: Little, Brown & Company, 1952. Octavo (22 x 15 cm.), 272 pages. Index. FIRST EDITION. James Beard (the "Dean of American Cooking") and Alexander Watt (author of Paris Bistro Cooking, and The Art of Simple French Cookery) have assembled recipes from some of Paris' best chefs of the Post-War period and tweaked them just a bit for American cooks of the era. The recipes are offered in sections, each.....
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