Part memoir, part cookbook, this classic of food literature is an immersion course in authentic, regional French home cooking from a world-renowned culinary authority.As a young woman, Madeleine Kamma
Some single, simple things, like mustard, have a wealth of history and a path of stories, usually known only to a few. . . . Even if you don’t think you’re interested in mustard, after reading this de
First published in 1927 to educate French housewives in the art of classical cooking, LA BONNE CUISINE DE MADAME E. SAINT-ANGE has since become the bible of French cooking technique, found on every ki
