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145 + several memoranda pages
while also covering mezcal production methods and the botany of the maguey (aka agave) plant
Inspired by her viral New York Times article "Why Do Cooks Love the Instant Pot®
She is especially known for her tender
(French) Raymond Oliver. The Art and Magic of Cookery. Translated by Ambrose Heath. Auguste Escoffier 145 + several memoranda pagesJacket. First English Edition. London: Frederick Muller, [1959]. Raymond Oliver was a giant of French cooking during the 20th century, and herein provides instructions for making classic fare like la truite en chemise, fumet de poisson, le filet de boeuf en croute, les marrons, la lievre a la royale, etc. Chipping and short tears to jacket extremities, else very good. (122)
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