Simple French Food.

New York: Atheneum, 1974.

Octavo, 433 pages. First edition. A classic. The best of cuisine bourgeoise or cuisine simple from one of the greatest of modern cookbook authors. “The dishes are not those found in posh restaurants, but those one enjoys in comfortable little country restaurants... and in well-run homes where the traditions of good eating have been maintained.” (from James Beard’s preface). Tiny bit of discoloration to top edge of white cloth titled in red and blue. In an unclipped dust jacket with a scratch to the front panel and very light edgewear. Very good or better.

Price: $150.00
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