(French) Édouard de Pomiane. Recettes Nouvelles pour le Printemps

Cream & green wrappers, glassine. First Edition Thus. Paris: Correa, [1941].

At the end of the autumn of 1940, de Pomiane finished writing his book Cuisine et Restrictions, which focused on healthy eating and moderation - something both difficult and easy to achieve during the rationing and scarcity of WWII. This separate publication zeroing in on new recipes for spring is taken from that book, and includes veal sauteed with morels, artichokes in pepper, celery remoulade, chantrelles in white sauce, spring lamb with asparagus, spring duckling with peas, and more.

Smudges to front wrapper, 2" closed tear also to front wrapper, still very good. A scarce and charming book by one of France's great food writers.

(3)