A 70s Vintage Book The Hows and Whys of FRENCH COOKING

$3.42

Description

Discover a cornerstone of culinary education with Alma Lach's 1974 classic, 'Hows and Whys of French Cooking,' published by the prestigious University of Chicago Press. This is not a community fundraiser but a professionally authored volume that brought the intricacies of French cuisine to American home cooks during the 1970s. Penned by a noted Chicago-based food authority, this book is a fantastic find for collectors of influential culinary works. Its academic press origins signal a work of serious culinary scholarship intended for the dedicated home chef.

Condition Details

Pre-owned vintage community cookbook. May show signs of age-related wear. Please see images for specific condition details.