Hardcover
A frank delight in the pleasures of eating and drinking and methods for achieving these pleasures are offered in this book, which begins with brief comments on the physiology of taste and the philosophy of good eating. It offers down-to-earth advice on shopping. There is a section on menu building, with many examples. Four chapters tell the reader how to make stocks, sauces, doughs, and pastes, and how to use herbs and spices. Then follows an exceptionally attractive series of recipes for everything from hors d'oeuvres to exquisite desserts, and wine pairing suggestions.
