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Part of the Modern Library food series. An acclaimed collection of recipes by the twentieth century's most influential French chef.

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9780375757136

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Unburdened with excess detail but invariably embodying the vital touch of the artist....I know of no cookery writer who has a greater mastery of the captivating phrase. --Elizabeth David <br> To prepare dinner for a friend is to put into the cooking pot all one's affection and good will, all one's gaiety and zest, so that after three hours cooking a waft of happiness escapes from beneath the lid. -- Edouard de Pomiane <p><br>

Author Information

"One of the twentieth century's greatest cooking writers, Edouard De Pomiane lectured at the Institut Pasteur and wrote a number of classic books. He died in 1964. Elizabeth David achieved considerable renown as an essayist, food critic, and cook. Her ""French Provincial Cooking"" is unsurpassed, and Jane Grigson has called her ""the best food writer of her time."""

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