Sauces: French & Famous

157 pp. Blue cloth in dust jacket. Jacket lightly sunned to spine and marked to rear with some edgewear. Leaves toned but clean. The comprehensive collection of sauces which made Louis Diat of the Ritz-Carlton Hotel in New York City famous. Covering all basic sauces: White, brown, cold, butter, game and dessert and recipes which are best complimented by those sauces, and Diat's recipe for Vichysoisse in the foreword. Jacket design by A. E. Bates.

Product Info

Publisher: Hammond, Hammond 1955

Year: 1955

Type: Used

Binding: Hardcover

First Edition

Seller Info

FosterBooks

Address: 183 Chiswick High Road London, London

Website: http://fosterbooks.co.uk

Country: United Kingdom