Recipes: The Cooking of Provincial France (spiral binding)


by the editors of Time-Life Books, Richard Olney, ed., 1968. Pictorial hard paper covers, spiral bound. Bistro and traditional home-cooking dishes. One of the most popular in this still sought-after series of national and international cooking. Even today, nearly 50 years after initial publication, the American Culinary Federation (ACF), an organization that conducts master chef certification exams, uses the Time-Life "Foods of the World" series as its standard. VG+.

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