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(**NEW ARRIVAL**) (French) Elisabeth Lambert Ortiz. Cooking with the Young Chefs of France: Contemporary Interpretations of Traditional Cuisine.

Illus. by Lizbeth Patrone, incl. frontis. map of France. Jacket. First Edition. NY: M. Evans, [1981].

An early exploration of the Nouvelle Cuisine movement, with recipes for supreme de turbot a l'oseille, salade de poire, poulet au Champagne, salade de printemps, and other dishes that let the ingredients shine, without being blanketed in heavy sauces. Chefs from restaurants around France leading the charge are mentioned in the headnotes of each of their recipes. Near fine. 

 




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