A hard-cover, blank recipe book inspired by a 19th century original, with 64 smooth, antiqued vellum pages, subtly-lined. Includes a handwritten lexicon of French cooking terms and charming illustrations of different cuts of meat, as well as a collection of basic French cooking tips that are unbelievably clever...to ripen a avocado to perfection, always buy one that is hard, wrap it in newspaper and store it at room temperature until it is perfectly ripe; eggs stay fresh better if stored with the point down; to know if an egg is fresh, put it in a glass of salted water and if it floats, don't eat it!!! {Editions Stéphane Bachès}
$28