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- Author: Roy Andries de Groot
- Publisher: Ecco Press
- ISBN-10: 0880015047
- ISBN-13: 9780880015042
- Format: 15.2 x 23.1 x 2.9 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Reviews
Description
"This cookbook is a whole way of life. What care, love, and work have gone into it. I find it fascinating. I think people would just love it, as it is not like anything else around." -Julia Child
In the high Alpine valley of Le Grande Chartreuse, Roy Andreis de Groot discovered by accident a charming and unpretentious little inn L'Auberge de l'Atre Fleuri. Impressed by the devotion of its owners to perpetuating the tradition of supreme country dining, Mr. de Groot returned to the inn to record their recipes for natural country soups, hearty winter stews, roasted meats, pates, terrines, and fruity and spirituous desserts--the best of French cooking.
Superb food, fine wine and the perfect blending of both into a series of menus for memorable lunches and dinners, together with the unique French Alpine recipes that build each meal--these are the ingredients of this remarkable book, now considered a classic.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 22d.02:50:00
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Roy Andries de Groot
- Publisher: Ecco Press
- ISBN-10: 0880015047
- ISBN-13: 9780880015042
- Format: 15.2 x 23.1 x 2.9 cm, minkšti viršeliai
- Language: English English
"This cookbook is a whole way of life. What care, love, and work have gone into it. I find it fascinating. I think people would just love it, as it is not like anything else around." -Julia Child
In the high Alpine valley of Le Grande Chartreuse, Roy Andreis de Groot discovered by accident a charming and unpretentious little inn L'Auberge de l'Atre Fleuri. Impressed by the devotion of its owners to perpetuating the tradition of supreme country dining, Mr. de Groot returned to the inn to record their recipes for natural country soups, hearty winter stews, roasted meats, pates, terrines, and fruity and spirituous desserts--the best of French cooking.
Superb food, fine wine and the perfect blending of both into a series of menus for memorable lunches and dinners, together with the unique French Alpine recipes that build each meal--these are the ingredients of this remarkable book, now considered a classic.
Reviews