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Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship
A fascinating look at the inner workings of fine European hotel dining services at mid-century
with bright and wonderful cover image
and pair them with delicious sides like Mushroom Buckwheat and Olivier Potato Salad for a truly unbeatable spread
this is an important new work celebrating one of China’s most fascinating culinary regions
(Hungarian) Moser, Istvan. Szakacskonyv. New york City Winner of the 2013 JamesNOTE: This book is in Hungarian. 423 p. Illus. with line drawings. Cloth backed pictorial boards. First Edition. Budapest: Minerva, [1963]. Title translates to The Art of Hungarian Cooking. A Hungarian tome, filled with traditional recipes, and with drawing illustrating various kinds of shellfish, craving techniques, meat cuts, how to stuff a chicken, etc. Rubbing to extremities, chipping to spine ends, else good scarce. (66)
US$ 1094.00
US$ 30.99
US$ 884.00
