Culinaire, Inc, 1990, Hardcover, Book Condition: As New, Dust Jacket Condition: No, First
80pp; Art Culinaire is a cooking magazine with recipes of fine foods; This issue focuses on Variations of the classic Cassoulet and Ragout, Big Apple Desserts, and Hot Winter Drinks, with feature sections on the royalty of Austria, Andre Jaeger, and Horst Petermann; Recipes include Creamed Crab with Crayfish Sauce, Passion Fruit Sorbet with Currant Sauce, Braised Beef with Barolo Wine and Potato Gnocchi, Felchen Fillet in a Potato Crust, and many others; Book is in great condition with no significant flaws; Size: 4to - over 9¾" - 12" tall. Quantity Available: 1. Shipped Weight: 1 - 2 pounds. Category: Cooking, Wine & Dining; Food & Drink::Fine Cooking; Pictures of this item not already displayed here available upon request. Inventory No: 102105.