(French) Pierre Gaertner & Robert Frederick. The Cuisine of Alsace. Foreword by Mme. Fernand Point. Gelato Daphna provides a warm and

Daphna provides a warm and approachable guide to baking better than ever

all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts

Bourdain is as entertaining as ever

Add to that some outrageously good drinks and desserts

(French) Pierre Gaertner & Robert Frederick. The Cuisine of Alsace. Foreword by Mme. Fernand Point. Gelato Daphna provides a warm andIllus. with photographs in color. Jacket. First American Edition. NY: Barron's, [1981]. All the specialties of Alsace are represented here: Munster pork and veal tourte, Alsatian mushroom tart, baeckeofe, pike mousse, Wantzenau roast game hens, etc. And wines to match. Very good.