Patés & Terrines: An Unparalleled presentation of one of the most versatile of the culinary arts.

New York: Hearst Books, 1984.

Quarto (30 x 23.4 cm.), [1-5], 6-192 pages. Index. Illustrated with color photographs. FIRST U.S. EDITION; originally published by Teubner as Das Grosse Buch der Pusteten. Introduction by Christian Teubner. One of the most useful works on Continental Patés and Terrines, from a quartet of great German experts. Contents include aspics jellies and sauces, liver patés, galantines, vol-au-vents, savory pies, paté en croute, Pirozhki, etc. Ehlert is a cooking teacher from Baden-Baden; Longue is the President of the French and European Gastronomic Press and a leading expert on pastry making; Raffael is a passionate advocate of English traditional food; Wesel is a devoted amateur cook. The illustrations include photographs of prepared dishes and of step-by-step procedures. In publisher's tan boards; unclipped dust jacket. Fine. Free front endpaper contains the ownership signature of culinary collector Marlene Andrews Gilboy.

Price: $120.00