Pay in 4 interest-free payments of $43.75 Learn more
Ships within 48 hours · Estimated delivery Aug 24 - Aug 29
marginal spot to most pages near fore-edges
where he took a pushcart of herring and built a legacy that would pass down through fathers and daughters (and sons and husbands and wives) for more than a hundred years
The 800 magnificent recipes
Is bread good or bad
(French - Bresse) Benoît Perrat. Comus en Bresse: Rapsodie Culinaire at Gastronomique. *Signed* Flemish marginal spot to most pages100 pp. Preface by Pierre Aguetant. Essay by Charles Abdullah. 11x9, dec. wrappers. First Edition. Vonnas: Benot Perrat, [1936]. Warmly inscribed & signed by Perrat above the preface. Chef Benot Perrat (1873 1957) was a contemporary of Auguste Escoffier and worked in the finest restaurants in Lyon, Geneva, Paris, and Berlin, as well as in the princely and royal courts of Europe. After the Great War, he returned to France and settled in Vonnas, where
US$ 210.00
US$ 208.50
US$ 1134.50
US$ 126.00
US$ 105.00
US$ 142.50
