Hows and Whys of French Cooking. With a Chapter on Wine by George Rezek
Chicago, University of Chicago Press, 1974 [first thus]/ 1970. A revised and expanded edition of 'Cooking a la Cordon Bleu'. More
Chicago, University of Chicago Press, 1974 [first thus]/ 1970. A revised and expanded edition of 'Cooking a la Cordon Bleu'. More