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Appears in
Tony Bilson's Recipe Book
Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

  • About
  • THE ART OF EATING by M.F.K. Fisher (Picador, London)
  • COOKING TECHNIQUES by Beverly Cox with Joan Whitman (Macdonald & Co, London & Sydney)
  • DESSERTS AND PASTRIES by Gaston Lenôtre (Barron’s)
  • ESCOFFIER: THE COMPLETE GUIDE TO THE ART OF MODERN COOKERY translated into English by H.L. Cracknell & R.J. Kaufmann (Heinemann, London)
  • LA FINE BOUCHE: A HISTORY OF THE RESTAURANT IN FRANCE by Pierre Andrieu translated from the French by Arthur L. Haywood (Cassell, 1956)
  • THE FOOD OF FRANCE by Waverley Root (Macmillan, London)
  • FRENCH PROVINCIAL COOKING by Elizabeth David (Penguin Books)
  • FRENCH REGIONAL COOKING by Ann Willan (Hutchinson)
  • GOURMET’S OLD VIENNA COOKBOOK — A VIENNESE MEMOIR by Lillian Langseth-Christensen (Hamish Hamilton)
  • GUIDE TO GOOD FOOD AND WINE by André Simon (Collins)
  • LA CUISINE GOURMANDE by Michel Guérard (Robert Laffont, Paris/Macmillan, London)
  • LE REPERTOIRE DE LA CUISINE by Louis Saulnier (Leon Jaeggi &. Sons Ltd)
  • THE NEW COMPLETE BOOK OF PASTA by M.L. and J.D. Scott (William Morrow Inc)

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