Three Hundred and Sixty-Six Menus and Twelve Hundred Recipes

First published in 2005. Baron Brisse is one of the great names and authorities of European cuisine. His book, whose carefully selected recipes come from many schools of cookery and include dishes to suit every occasion, is essential reding for anyone interested in food, cooking and its history. Menus are presented in French and English, allowing cooks to appreciate the importance of traditional English techniques and recipes as well as the profound influence of French cookery.