Alma's Almanac, Volume 1

SPECIAL EDITION: 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 Cooking (the University of Chicago Press, 1974). Cook along with Alma and enjoy reminiscing about Chicago from this period of time. 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. Images of a few of her many awards are added to the original cover. As with all recipes, of course, use common sense. A portion of the proceeds of the sale of this document are donated to the Alma Lach Papers and Culinary Book Collection of the Joseph Regenstein Library at the University of Chicago.