(*NEW ARRIVAL*) (French) Karl Wurzer. 100 Styles of French Cooking

Illus. with drawings. Jacket. First Edition. NY: Grosset & Dunlap, 1981.

A fantastic glossary of French techniques, containing classics from l'albigeoise to la zingara, with recipes as well as definitions and history of sauces and other styles of cooking.

Foxing to fore-edges, else very good.