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Alma's Almanac, Volume 2, Number 4

ByAlma Lach

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. 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.

Details

Publication Date
Feb 5, 2013
Language
English
Category
Cookbooks
Copyright
All Rights Reserved - Standard Copyright License
Contributors
By (author): Alma Lach

Specifications

Format
PDF

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