The Cuisine of Alsace

This hardcover book is in good condition, with a sturdy binding and clean pages. The cover shows minor wear at the corners, but overall it remains intact and presentable. There is no dust jacket. The interior is free from inscriptions or library markings, making it a clean copy for collectors and culinary enthusiasts alike.

"The Cuisine of Alsace" by Pierre Gaertner and Robert Frédérick, published by Barron's Educational Series, Inc. in 1981, is a distinguished exploration of the culinary traditions of the Alsace region in France. This First U.S. Edition offers a comprehensive look into Alsatian cookery, enriched by color photographs by Pierre Ginet. The book is a translation of "La cuisine alsacienne" and includes adaptations by Helen Feingold. With a foreword by Madame Fernand Point, the book delves into both the recipes and the cultural backdrop of Alsace. This edition is particularly notable for its detailed photography and insightful adaptation, making it a valuable resource for enthusiasts of French regional cuisine. The book is in good condition, with no dust jacket, and is printed in Hong Kong.