(*NEW ARRIVAL*) (Food Writing) David, Elizabeth. French Country Cooking. St. Louis and sent him to Paris

and sent him to Paris to learn how to make a sauce for filet of sole

Goodell declares in her preface

with charming illustrations by Minton

and Margaret E

their duck from Philadelphia

(*NEW ARRIVAL*) (Food Writing) David, Elizabeth. French Country Cooking. St. Louis and sent him to ParisIllus. by John Minton. Jacket. First Edition. London: John Lehmann, [1951]. David's second book, this one on the cooking of rural France. From peasant soup and cassoulet to souffles and daubes, Ms. David made her mark on British mid century kitchens. 1"x2" closed tear to front jacket panel, chipping to jacket spine ends & corners, ; tanning from jacket flaps to free endpapers, else very good and bright, with charming illustrations by Minton. (15)