Acquired Taste: The French Origins of Modern Cooking.
Ithaca & London: Cornell University Press, 1994.
Large octavo (27 x 16 cm.), xiv, 262 pages. Illustrated in black and white. Bibliography. Index. FIRST EDITION. An important work on the Gallic roots of modern cuisine. With chapters on foraging, the kitchen garden, the French style, meat, traditions, etc. In red cloth with spine gilt-lettered; in unclipped dust jacket. Fine.
Price: $45.00
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Food History, Reference, & Bibliography,
Gastronomy & the Literature of Food
See all items by T. Sarah Peterson