{"product_id":"new-arrival-french-pierre-gaertner-robert-frederick-the-cuisine-of-alsace-foreword-by-mme-fernand-point","title":"(French) Pierre Gaertner \u0026 Robert Frederick. The Cuisine of Alsace. Foreword by Mme. Fernand Point.","description":"\u003cp data-mce-fragment=\"1\"\u003eIllus. with photographs in color. Jacket. First American Edition. NY: Barron's, [1981].\u003c\/p\u003e\nAll the specialties of Alsace are represented here: Munster pork and veal tourte, Alsatian mushroom tart, baeckeofe, pike mousse, Wantzenau roast game hens, etc. And wines to match. Very good.","brand":"Omnivore Books on Food","offers":[{"title":"Default Title","offer_id":42954268836098,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/cuisinealsace.jpg?v=1656713693","url":"https:\/\/omnivorebooks.myshopify.com\/products\/new-arrival-french-pierre-gaertner-robert-frederick-the-cuisine-of-alsace-foreword-by-mme-fernand-point","provider":"Omnivore Books on Food","version":"1.0","type":"link"}