The Hundred Glories of French Cooking by Robert Courtine
The Hundred Glories of French Cooking by Robert Courtine
The Hundred Glories of French Cooking by Robert Courtine
The Hundred Glories of French Cooking by Robert Courtine
The Hundred Glories of French Cooking by Robert Courtine
The Hundred Glories of French Cooking by Robert Courtine
The Hundred Glories of French Cooking by Robert Courtine
The Hundred Glories of French Cooking by Robert Courtine
The Hundred Glories of French Cooking by Robert Courtine
The Hundred Glories of French Cooking by Robert Courtine
The Hundred Glories of French Cooking by Robert Courtine
The Hundred Glories of French Cooking by Robert Courtine

The Hundred Glories of French Cooking by Robert Courtine

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The Hundred Glories of French Cooking

by Robert Courtine

Translated from the French by Derek Coltman

Darrar, Straus and Giroux, 1973, [First American Printing], ISBN 0374173575, black and white frontispiece, black and white photographs and illustrations throughout, hardcover, dustjacket

Very Good Condition, a little edge and shelf wear, a little rubbing and bumping to edges and corners, no inscriptions, dustjacket shows some edge and shelf wear with some rubbing, bumping, chipping, tears and markings to edges and corners (see photographs)

“The most famous gourmet in France, Robert Courtine is a world-renowned authority on French cuisine.  For almost twenty-five years he has been writing and avidly read column called “The Pleasures of the Table” for the Paris newspaper Le Monde.  Like many of the great gastronomes in history and fiction, Courtine is a marvellous storyteller: highly opinionated, even cantankerous, but always entertaining.  His anecdotes about unusual dishes, superb or dreadful restaurants, prodigious eaters, and imperious chefs are written with gusto, and will seasoned with salt-and-pepper comments.
This profusely illustrated book is the crowning glory of Courtine’s career, a selection of his hundred favorite recipes out of the entire range of French cookery: from simply country-stye dishes to the triumphs of the haute cuisine.”