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A humorous and poignant romp through the world of (mostly Spanish) food and cooking from the imaginations of American writer Elliot Paul (1891–1958) and Spanish artist Luis Quintanilla (1893–1978)
and roast it for a ridiculously succulent
A cookbook from the Mexican-American border
it lends the word “express” dual meaning
(French) Karl Wurzer. 100 Styles of French Cooking Menu A humorous and poignant rompIllus. with drawings. Jacket. First Edition. NY: Grosset & Dunlap, 1981. A fantastic glossary of French techniques, containing classics from l'albigeoise to la zingara, with recipes as well as definitions and history of sauces and other styles of cooking. Foxing to fore edges, else very good.
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