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The Cuisine of Alsace by Pierre Gaertner & Robert Frederick - Authentic Alsatian Cookbook with Foreword by Mme. Fernand Point | French Regional Cooking, Traditional Recipes, Gourmet Meals for Home Chefs & Food Enthusiasts
The Cuisine of Alsace by Pierre Gaertner & Robert Frederick - Authentic Alsatian Cookbook with Foreword by Mme. Fernand Point | French Regional Cooking, Traditional Recipes, Gourmet Meals for Home Chefs & Food Enthusiasts

The Cuisine of Alsace by Pierre Gaertner & Robert Frederick - Authentic Alsatian Cookbook with Foreword by Mme. Fernand Point | French Regional Cooking, Traditional Recipes, Gourmet Meals for Home Chefs & Food Enthusiasts

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Product Description

Illus. with photographs in color. Jacket. First American Edition. NY: Barron's, [1981].

All the specialties of Alsace are represented here: Munster pork and veal tourte, Alsatian mushroom tart, baeckeofe, pike mousse, Wantzenau roast game hens, etc. And wines to match. Very good.

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