A must for every passionate cook. An enchanting cookbook of an anonymous late 19th century cook from Lyon, "Cusinière Lyonnaise," is filled with personal recipes and culinary techniques passed down from generation to generation. This hand-written bible, meticulously reproduced from the original on antique vellum paper, contains simple recipes made with fresh foods: soups, custards, vegetables, eggs, dough, sauces; minced stewed and braised dishes, meat, fowl and fish. Fourteen of France's most celebrated chefs pay homage to this unknown chef and reveal a favorite recipe of their own. This indispensable collection opens with a forward by Paul Bocuse and closes with an alphabetical index of recipes and ingredients as well as a glossary of basic cooking terms in both French and English. {7 3/4" x 10 7/8" 152 pages, Editions Stéphane Bachès}
$54