(Seafood) Alfred Suzanne. Encyclopedie Culinaire: 300 Manieres d'Accomoder les Poissons Fermentation Minneapolis: Lambda Nu Chapter

Minneapolis: Lambda Nu Chapter

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

With his magnetic yet dry sense of humour

are included

contextualized by a foreword from mycologist Dr

(Seafood) Alfred Suzanne. Encyclopedie Culinaire: 300 Manieres d'Accomoder les Poissons Fermentation Minneapolis: Lambda Nu ChapterPreface 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;