(Technique) Marcel Pouget. The Manual of the Professional Cook: Franco-American and International Dishes Served in Professional Cooking Paris With gorgeous food and sense-of-place

With gorgeous food and sense-of-place photography

this is an essential cookbook and a modern take on the best of Italian ingredients and vegetarian home cooking

planchas are widely used in tapas bars and restaurants to cook an incredible assortment of foods

Savor the boundary-breaking dishes and rich tastes of Alta California

Blue Cheese

(Technique) Marcel Pouget. The Manual of the Professional Cook: Franco-American and International Dishes Served in Professional Cooking Paris With gorgeous food and sense-of-placeIllus. incl. meat charts. 10x6. 75", black cloth lettered in white. First Edition. N. p.: Marcel Pouget, 1957. Near fine, with information for professional cooks in restaurants, on ships, at hotels, etc., with meat carving charts, fish varieties, recipes, and advice on technique.