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(French) Pierre Gaertner & Robert Frederick. The Cuisine of Alsace. Foreword by Mme. Fernand Point.

$ 51.01 $ 63.79

589 508 400 1828

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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.