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Description
"Le Cuisinier Moderne" 1889 GARLIN, GustaveThe Modern Cook or the Secrets of the Culinary Art. Menus, Haute Cuisine, Pastry, Ice Cream, Platter, etc. Followed by a complete dictionary of technical terms. Illustrated with 60 plates (330 drawings) engraved by M. Blitz. Comprising 5,000 titles and 700 observations GARLIN, Gustave [363] pp. Librairie Garnier Freres 1889 Tome Second 13 1 4" x 10 1 4 This treatise, one of the "most important and rarest on modern haute cuisine" (Oberl) is considered
The Modern Cook or the Secrets of the Culinary Art. Menus, Haute Cuisine, Pastry, Ice Cream, Platter, etc. Followed by a complete dictionary of technical terms. Illustrated with 60 plates (330 drawings) engraved by M. Blitz. Comprising 5,000 titles and 700 observations
GARLIN, Gustave
[363] pp.
Librairie Garnier Freres
1889
Tome Second
13 1/4" x 10 1/4
This treatise, one of the "most important and rarest on modern haute cuisine" (Oberlé) is considered to be the last of the books on this cuisine. It is the most faithful reflection of what the cuisine of the great restaurants was like at the turn of the century
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