Binding:

Paperback

Brand:

Brand: David R Godine

EAN:

9780879238629

Label:

Nonpareil Books

Manufacturer:

Nonpareil Books

Model:

Size:

Warranty:

Two culinary classics by a literary master.

Nicolas Freeling, best known for producing some of the finest modern crime fiction, began his working life as an apprentice cook in a large French hotel, and continued cooking professionally for many years. Here, reprinted in a single volume, are two splendid books of gastronomical memoir drawn from those experiences. Each is a fortuitous blend of the culinary and the literary and includes such recipes as cinnamon lamb stew and bouillabaisse, embedded in the entertaining text. Funny, wise, full of inspiration, The Kitchen Book & The Cook Book will find a place close to every cook's hearth and heart.

"Nicolas Freeling is the author of two of the best books about cooking in the English language. The Kitchen Book and The Cook Book have long been favorites of mine." - M.F.K. Fisher

Down and Out in Paris and London

Flash in the Pan: Life and Death of an American Restaurant

Up in the Old Hotel

The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef

Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (P.S.)

The Belly of Paris (Oxford World's Classics)

On the Town in New York: The Landmark History of Eating, Drinking, and Entertainments from the American Revolution to the Food Revolution

A Cook's Tour: Global Adventures in Extreme Cuisines

Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking

Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.)