More From Alma Lach

A Child's First Cookbook By Alma Lach
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Use Alma's classic cookbook to cook along with your children. Making children part of the process not only teaches them to do the cooking but it also generates interest in trying different foods. ... More > Pride in ownership goes a long way in generating interest: wanting to taste one's own creation is natural--take advantage of it for YOUR family.< Less
Alma's Almanac, Volume 2, Number 2 By Alma Lach
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Alma Lach, Cordon Bleu, offers her acclaimed tested recipes from her master classes of 1972/73. These classes preceded the publication of her great work on French cuisine, The Hows and Whys of French... More > Cooking (the University of Chicago Press, 1974). Cook along with Alma and enjoy reminiscing about Chicago from this period of time. Installments were published on a monthly basis and these rare originals are made available here in exactly the format in which they were originally published in the early 1970s, directly from Alma's library and with her express permission to do so. As with all recipes, of course, use common sense in regard to raw ingredients and other possible hazards.< Less
Alma's Almanac, Volume 2, Number 5 By Alma Lach
eBook (PDF): $4.99
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(1 Ratings)
Alma Lach, Cordon Bleu, offers her acclaimed tested recipes from her master classes of 1972/73. These classes preceded the publication of her great work on French cuisine, The Hows and Whys of French... More > Cooking (the University of Chicago Press, 1974). Cook along with Alma and enjoy reminiscing about Chicago from this period of time. Installments were published on a monthly basis and these rare originals are made available here in exactly the format in which they were originally published in the early 1970s, directly from Alma's library and with her express permission to do so. As with all recipes, of course, use common sense in regard to raw ingredients and other possible hazards.< Less
Alma's Almanac, Volume 2, Number 4 By Alma Lach
eBook (PDF): $4.99
Download immediately.
(1 Ratings)
Alma Lach, Cordon Bleu, offers her acclaimed tested recipes from her master classes of 1972/73. These classes preceded the publication of her great work on French cuisine, The Hows and Whys of French... More > Cooking (the University of Chicago Press, 1974). Cook along with Alma and enjoy reminiscing about Chicago from this period of time. Installments were published on a monthly basis and these rare originals are made available here in exactly the format in which they were originally published in the early 1970s, directly from Alma's library and with her express permission to do so. As with all recipes, of course, use common sense in regard to raw ingredients and other possible hazards.< Less