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The second edition of the book builds on the success of the first
restaurateurs and food writers
and the pleasures of eating
fillings and raw materials
You’ll find lots of freeze-ahead
(French) Pierre Gaertner & Robert Frederick. The Cuisine of Alsace. Foreword by Mme. Fernand Point. Gluten-free The second edition of theIllus. 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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