(French) Raymond Oliver. The Art and Magic of Cookery. Translated by Ambrose Heath. New York City There are millions of ingredients

There are millions of ingredients

and as medicine

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(French) Raymond Oliver. The Art and Magic of Cookery. Translated by Ambrose Heath. New York City There are millions of ingredientsJacket. First English Edition. London: Frederick Muller, [1959]. Raymond Oliver was a giant of French cooking during the 20th century, and herein provides instructions for making classic fare like la truite en chemise, fumet de poisson, le filet de boeuf en croute, les marrons, la lievre a la royale, etc. Chipping and short tears to jacket extremities, else very good. (122)