(Technique) Marcel Pouget. The Manual of the Professional Cook: Franco-American and International Dishes Served in Professional Cooking Paris An absolutely charming book of

An absolutely charming book of English recipes

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

Mottled boards lettered in orange

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

Blue Cheese

(Technique) Marcel Pouget. The Manual of the Professional Cook: Franco-American and International Dishes Served in Professional Cooking Paris An absolutely charming book ofIllus. 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.