Betty Harwien The simple and refined French cuisine
Die einfache und feine französische Küche
with the participation excellent french professionals
to Content: Preface Soups Starters eggs poultry foie gras cold and tame poultry Hot wild fowl beef or beef veal, mutton, lamb pork venison startup sauces, vegetables and garnishes Lettuce dishes and dessert Canned fruits and confectionery ice cream and beverages statements subject index
The names of the dishes are called in German and French.
- Hardcover Hardcover with cover in
- Dimensions: 16 x 23 cm
- Weight: about 735 g
- 407 pages of book decoration painter Willy Planck 3 Edition, published by Klemm and Beckmann, Stuttgart, Berlin, published by I. Singer & Co undated
- Preface of 1906
Go to content:
Foreword
- Soups
- Starters
- eggs
- poultry
- goose liver
- Cold, tame poultry
- Warm wild wings
- Beef or ox meat
- veal
- Mutton meat
- Lamb meat
- pork
- Wild meat
- tarts
- sauces
- Vegetables and garnishes
- salad
- Snacks and desserts
- Fruits and confectionery
- Ice cream and drinks
- Declarations Register
Condition: good. Binding soiled and slightly stained, paper slightly browned at the edges (due to age), inside very good copy.
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