(French) Pierre Gaertner & Robert Frederick. The Cuisine of Alsace. Foreword by Mme. Fernand Point. Gelato and teaming up with his

and teaming up with his wife to create meals for a multitude of children

all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts

From My Mexican Kitchen takes readers and cooks on a tour of the primary ingredients of the cuisine

full-color photographs

(French) Pierre Gaertner & Robert Frederick. The Cuisine of Alsace. Foreword by Mme. Fernand Point. Gelato and teaming up with hisIllus. with photographs in color. Jacket. First American Edition. NY: Barron's, [1981]. All the specialties of Alsace are represented here: Munster pork and veal tourte, Alsatian mushroom tart, baeckeofe, pike mousse, Wantzenau roast game hens, etc. And wines to match. Very good.