Over 100 classic recipes are presented in the first English-language edition of this cookbook from one of the grand patriarchs of French cuisine. Includes signature dishes with such classic Girardet ingredients as foie gras, truffles, and citrus. Full color.
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Over 100 classic recipes are presented in the first English-language edition of this cookbook from one of the grand patriarchs of French cuisine. Includes signature dishes with such classic Girardet ingredients as foie gras, truffles, and citrus. Full color.
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Seller's Description:
Book has internal/external wear and/or highlighting and underlining. It may have creases on the cover and some folded pages. This is a USED book. Codes have been used. This is a USED book, it is subject to external and interior wear including, underlining, highlighting, annotations, water damage, minor scuffs and tears. This is a donated book accepted as is. Stickers and sticker residue on the cover should be expected, as well as spine wear from use. There are NO codes or disc(s) included. All items ship Monday-Friday within 2-3 business days. Thank you for supporting Goodwill of OC.
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Seller's Description:
Fair. Wear and some tearing to jacket. Otherwise fine. Open Books is a nonprofit social venture that provides literacy experiences for thousands of readers each year through inspiring programs and creative capitalization of books.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Fine in Near Fine jacket. 4to-over 9¾-12" tall. (USA) 1st printing. No markings, Fine in unclipped Near Fine dust jacket, Hardcover, 208pp, index, full-page colour photos of prepared dishes. Charlie Trotter has said that Goradet is arguably the great living chef. During the heady glory days of haute cuisine in the 1970s, gourmands from around the world dined at fine restaurants in Paris, Lyons, Roanne, and other parts of France. Yet another illustrious culinary destination was located in a renovated town hall in a village outside of Lausanne, Switzerland, where Frédy Girardet was creating sublime French cuisine to international acclaim, earning three Michelin stars. Chef Girardet entered semiretirement in 1996, and now, 20 years after the publication of his landmark first cookbook, the eagerly anticipated second book has arrived. Over 100 classic recipes are presented, including signature dishes with such classic Girardet ingredients as foie gras, truffles, and citrus. Devoted followers will rejoice, while a new generation of cooks will be introduced to the passionate sensibilities of a culinary genius. (3.0 JM 0408.
