"La Cuisine De France: The Modern French Cookbook" 1964 MAPIE, The Countess de Toulouse-Lautrec (SOLD)

"La Cuisine De France: The Modern French Cookbook" 1964 MAPIE, The Countess de Toulouse-Lautrec (SOLD)MAPIE, The Countess de Toulouse Lautrec [763] pp. Bonanza Books 1964 10 1 4" x 8 1 8" VG VG This is quite probably the finest and most practical modern French cookbook written for Americans. It is the first collection of recipes in English by France's leading food editor, Mapie, the Countess de Toulouse Lautrec, the first book she has written expressly for the American housewife, demonstrating by means of 1500 remarkably clear and easy to follow

MAPIE, The Countess de Toulouse-Lautrec

[763] pp.

Bonanza Books

1964

10 1/4" x 8 1/8"

VG/ VG

This is quite probably the finest and most practical modern French cookbook written for Americans. It is the first collection of recipes in English by France's leading food editor, Mapie, the Countess de Toulouse-Lautrec, the first book she has written expressly for the American housewife, demonstrating by means of 1500 remarkably clear and easy-to-follow recipes, how the Frenchwoman of today upholds the great tradition of French cuisine. This tradition of haute cuisine is, of course, well known and widely celebrated as the finest in the world. It was the tradition in which the Countess was raised. However, when she started her professional career as a food writer after World War II, it was obvious that times had changed. As she writes in her introduction: "There could no longer be any question of the haute cuisine which had been practiced in my parents' home: that required too much expense, too many difficulties, and too much time spent over a hot stove. Now what was necessary was to adapt that wonderful cooking to our times when all women work either in their homes or outside, and when domestic service is rare and expensive." Mapie's extraordinary success in adapting this classic cuisine to the needs of today's housewife has made her name a household word throughout France. She has proven to Frenchwomen, as she will to Americans, that French cooking need not be difficult and time-consuming; she has, in fact, contributed considerably to the creation of a modern French cuisine. La Cuisine de France includes many classic recipes for sauces, main courses and desserts, its special value lies in the originality and simplicity of its modern recipes a simplicity achieved, however, without making any compromise with excellence. Chapters on Sauces, Soups, Entrees, Eggs, Fish, Meat, Poultry and Game, Potatoes, Rice and Pasta, Vegetables, Salads, Desserts, Pastry and Wine. Each is filled with ideas to add elegance to any meal-from a family supper to a lavish dinner party.