La bonne cuisine de Mme St Ange


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Original Publisher
Editions Larousse
Date of publication

Recommended by

Laura Washburn Hutton

Food writer

My French copy of this book is well worn; as an American in Paris in the 80s it was my 'Joy of Cooking'. I did consult on the translation. Notable recipes: Rabbit Cooked in Wine (Gibelotte ménagère), Veal Flank with Tarragon, ̀Creamed Sorrel.

Peter Hertzmann

Author and Historian

Hervé This

Director of the AgroParisTech-INRA International Centre for Molecular Gastronomy