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With 75 of her most-loved recipes for sweet and savory pies—such as Toasted Marshmallow-Butterscotch Pie and Sour Cherry-Bourbon Pie—and other bakeshop favorites
In assembling the material for this book she went through literally thousands of recipes in her files and chose some 800 which were not only among the most popular printed in her columns but which represent American cooking in all sections of the country at the time
Featuring more than 220 luscious color photographs and a compact
and some only living on in our memories: Fleur de Lys
(*NEW ARRIVAL*) (French) Alain Senderens with Eventhia Senderens. The Three Star Recipes of Alain Senderens Top Chef With 75 of her most-lovedIllus. with color plates. Jacket. First Edition. NY: William Morrow, 1982. Business card of Narcissa Chamberlain, senior editor at William Morrow, paperclipped to front free endpaper. Senderens, one of Nouvelle Cuisine's champions, was one of a small group of French chefs who transformed European cooking in the late 1960s and early '70s, not only by the rejection of elaborate dishes heavily doused with cream, fats and flour thickened sauces, but also
