Gentle Art Of Cookery
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Part of an upheaval in attitudes to food and cooking between the wars, The Gentle Art of Cookery was published to immediate success in 1921. With its detail, modern focus on vegetables and collection of flower recipes, this book shows the sophisticated work of molecular gastronomy and demonstrates how elegant and innovative British food can be.
Country of Origin : United Kingdom
Number Of Pages : 448
Year of Publication : 2011
Classification: COOKERY (GENERAL)