Bidspirit auction | GUÉROT (Alfred). LA CUISINE et

GUÉROT (Alfred). LA CUISINE et la Patisserie Françaises. Paris. 1953. - GUÉROT (Alfred) LA CUISINE et la Patisserie Françaises . Paris: Flammarion, Éditeur, 1953. 932, [2] pp.: il.; 255 mm. A leading culinary encyclopedia of classic French gastronomy, authored by Alfred Guérot, a central figure in the professional life of Parisian cooks in the first half of the 20th century – editor-in-chief of the Revue Culinaire of the Société des Cuisiniers de Paris and honorary president of the World Federation of Culinary Societies. The volume brings together more than two thousand recipes from French cuisine and pastry, with detailed technical explanations and black and white illustrations, and constitutes one of the great compendiums of French culinary tradition. Highly regarded. ⚑ Auto-translated via Google Translate