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(French) Oliver, Raymond. La Cuisine: Secrets of Modern French Cooking.

 896 pp. Trans. by Nika Standen Hazelton & Jack Van Bibber. Illus. from photographs, incl. color. Jacket, printed acetate. First Edition in English. NY: Tudor Publishing, [1969].

SIGNED by Oliver on the title page. A near fine copy in the scarce printed acetate cover, with step by step photos of traditional French techniques. Hundreds of recipes, from the usual (cheese omelet) to the highly unusual (plovers' and lapwings' eggs). 




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