Three Hundred and Sixty-Six Menus and Twelve Hundred Recipes (Kegan Paul Library of Culinary Arts)

First published in 2005. Baron Brisse is one of the great names and authorities of European cuisine. His book, whose carefully selected recipes come from many schools of cookery and include dishes to suit every occasion, is essential reding for anyone interested in food, cooking and its history. Menus are presented in French and English, allowing cooks to appreciate the importance of traditional English techniques and recipes as well as the profound influence of French cookery.

This book is essential reading for everyone interested in food, cooking, and its history. The recipes herein come from many schools of cookery, and dishes used by rich and poor are given. A celebration of food, cooking, and eating on the grand scale. The appearance of the menus in French and English enables an important understanding of cooking tradition which will be found invaluable as a comparative tool. No dictionary can give the specialist use of terms used in this way.