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MANIERE, JACQUES; LYNESS, STEPHANIE (TRANSLATED AND INTERPRETED BY); KAFKA, BARBARA (FOREWORD). ListingsIf you cannot find what you want on this page, then please use our search feature to search all our listings. Click on Title to view full description
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MANIERE, JACQUES; LYNESS, STEPHANIE (TRANSLATED AND INTERPRETED BY); KAFKA, BARBARA (FOREWORD). Cuisine A La Vapeur: The Art Of Cooking With Steam.
William Morrow and Company, New York: 1995. 0688105076 / 9780688105075 First published in French as Le Grand Livre de la Cuisine a la Vapeur by Editions Denoel, Paris, 1985. h Hardcover with dustjacket. Reading copy.
Maniere, chef at Paris's beloved Dodin Bouffant and Le Pactole, turned the steamer into a catalyst for original, flavorful, and healthy food preparation by emphasizeing freshness and simplicity. With the spare elegance that characrterizes timeless French style, Cuisine a la Vapeur delivers exhaustive - but never exhausting - instructions on an extraordinary range of steamed foods, from asparagus to zucchini, and all the beef, fish, and fowl in between. Includes an Index. Translated into English from the French by STephanie Lyness.
Price:
19.20 USD
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