T.S.S. St. Lawrence Petit Dejeuner Menu fermentation Bill Buford was a highly

Bill Buford was a highly acclaimed writer and editor at the New Yorker when he decided to leave for a most unlikely destination: the kitchen at Babbo

including Antoine's

and later owned a restaurant in Washington

chef Marcela Valladolid’s children’s cookbook leads readers through the magic and legacy of her family recipes

T.S.S. St. Lawrence Petit Dejeuner Menu fermentation Bill Buford was a highly11x8. 5", 2 pp. [Montreal]: Canada Steamship Lines, [1942]. A charmingly illustrated breakfast menu by Croutier of a waitress bringing a tray of steaming pancakes (and Canadian maple syrup) to a delighted table, musicians in the background. The interior depicts three famous Canadian resorts. Near fine and bright.