Histoire de la Cuisine Française

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Author: Henriette Parientè & Geneviève Ternant
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Hard Cover

1994 Edition. In French.

Publisher - Èditions de La Martinière, Paris.
Cover is hard bound in reddy brown cloth. Very good condition.
Dust Jacket is present. Very good condition.
End Papers are intact, white.
Preliminaries – Avant-Propos.
Main Text Body - 581 Pages.
Fine and clean.  Illustrated throughout. 

End Matters – Repertoire des termes de cuisine; Bibliographie; Table de Matières; Crèdits Photographiques.
Edges are even and unworn.
Spine is tight with no gutter damage.  Gilt lettering.
Page Structure is sound with no missing pages.

 Impossible to evoke France without talking about its cuisine. This tradition that has passed through the centuries is still today one of the jewels of the country. Henriette Parienté and Geneviève de Ternant, have written the most complete book on French cuisine. They trace its history: the great turning point of the Renaissance, where we learn to hold ourselves better at the table, the birth of haute cuisine under Philippe d'Orléans, the first restaurants in Paris, and the evolution that cooking has gone through these last years with a return to the true traditions. A book such as this would not be complete without some recipes, Henriette Parienté and Geneviève de Ternant also reveal here all the culinary secrets of the greatest traditional French recipes.

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