James Beard's Paris Cuisine, 1952
James Beard and Alexander Watt
Boston: Little Brown, 1952.
A wonderfully evocative, period guide to the classic restaurants of Paris, as they recovered their traditional splendor, after the terrible years of the German occupation.
Each establishment is described, with the recipes of their most typical dishes.
Maxim's, L'Escargot, La Tour D'Argent amongst 60 others and 200 recipes.
Slight wear to jacket