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Author: Yves Thuries
written especially for Americans
This cookbook contains recipes from country inns
Eggs Surprise
and the omnipotent wizard
Art Culinaire Magazine 29 Cookbook Author: Yves ThuriesArt Culinaire Magazine No. 29 Cookbook, a gourmet hardcover magazine is an excellent issue. This issue features recipes and articles contemporary frozen treats, The New Tamale, and On the Lamb. The Frozen Bing Cherry Souffle looks mouthwatering as does the Frozen Pine Nut Nougat with Banana. Format: Hardcover, 80 pages Copyright: 1993 Publisher: Culinaire, Inc. Author: Art Culinaire Description: This is issue number 29 of the popular Art Culinaire