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selecting meats for the pit and the best wood to burn in it
roast spare ribs
which spans centuries
in memory of John Karl Kriendler
Although she would later single-handedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef
(Potpourri Press) Irena Kirshman. Eggs. BURGUNDY selecting meats for the pitIllus. by Bob Penny. Oblong 3x10. 5", pictorial wrappers. First Edition. Greenboro, NC: Potpourri Press, 1972. An adorable book of detachable egg recipes that can become recipe cards. Scotch eggs, curried eggs, chicken liver omelette, Bernaise sauce, mayonnaise, etc. Owner's inscription to rear "postcard" wrapper, else very good and bright.
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