The Wonderful Food of Provence (Jean-Noel Escudier & Peta Fuller)

Illus. by Ron Becker. 9.5x8", jacket. First Edition. Boston: Houghton Mifflin, 1968.

Over 500 classic Provencal recipes, including bouillabaisse, ratatouille, snails, ragout of eels, duck with olives, sale a la Saint-Henri, leg of lamb with garlic sauce, etc. Chipping to jacket spine head, slight tanning to jacket, else very good. Charmant.