(French) Pierre Gaertner & Robert Frederick. The Cuisine of Alsace. Foreword by Mme. Fernand Point. Gluten-free it follows a road trip

it follows a road trip around Slovenia in search of the finest ingredients in the country

restaurateurs and food writers

family memories infused with Afghanistan’s traditions of generosity and hospitality

The second edition of the book builds on the success of the first

Each of the historical periods that comprise the text is divided into three sections

(French) Pierre Gaertner & Robert Frederick. The Cuisine of Alsace. Foreword by Mme. Fernand Point. Gluten-free it follows a road tripIllus. 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.