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where guests assemble their own sushi from cooked and fresh fillings
it’s all about demystifying the universe of Thai flavors to make them work in your life
Ju Chamalo decided to get his hands dirty and embark on the adventure of making them
glassine cover
(French) Auguste Escoffier. Ma Cuisine Duck where guests assemble their ownTrans. by Vyvyan Holland. Ed. by Marion Howells. Foreword by Andre Simon. Jacket. NY: A & W Publishers, [1965]. In English. The classic French tome that teaches culinary students everything they need to know about cooking traditions and professional service. Fading to spine; cracking to front hinge at title page, else very good. (86)
