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Written by the founders of The Food Museum in Albuquerque, NM, this book explores the fascinating regional ingredients that make up the heritage of French food.
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Since its first publication in France in 1969, Fernand Point's 'Ma Gastronomie' has taken its place among the true classics of French gastronomy. It is as celeb
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Type: BOOK - Published: 1974 - Publisher:
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Pages: 398
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Those two developments converge to construct an aesthetic body; that is, in its full etymological sense, a body whose principal functions are the production of
Language: en
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Pages: 76
Type: BOOK - Published: 1971 - Publisher: University of California, Agriculture and Natural Resources
