(Seafood) Alfred Suzanne. Encyclopedie Culinaire: 300 Manieres d'Accomoder les Poissons Fermentation white cloth

white cloth

and photographs dating back to 1888

This book from one of Australia's best-loved cooks is essential for anyone with an appreciation of the pleasures of sourcing

Minneapolis: Lambda Nu Chapter

contextualized by a foreword from mycologist Dr

(Seafood) Alfred Suzanne. Encyclopedie Culinaire: 300 Manieres d'Accomoder les Poissons Fermentation white clothPreface by Phileas Gilbert. Illus. with numerous wood engravings of fish by Gerard Tantet, and some great ads in rear. Cloth backed pictorial boards. First Edition. Paris: Dupont & Malgat & l'Art Culinaire, 1899. In French. Nearly 300 pages of seafood recipes, including lotte or barbotte a four a l'Italienne, lamproie a la Bourguignonne, grillade de merlans a la maitre d'hotel, etc. 3" piece of red cloth lacking from mid spine, staining to rear board;