Description
Two culinary classics by a literary master. Nicolas Freeling, best known for producing some of the finest modern crime fiction, began his working life as an apprentice cook in a large French hotel, and continued cooking profes- sionally for many years. Here, reprinted in a single volume, are two splendid books of gastronomical memoir drawn from those experiences. Each is a fortuitous blend of the culinary and the literary and includes such recipes as cinammon lamb stew and bouillabaisse, embedded in the entertaining text. Funny, wise, full of inspiration, The Kitchen Book & The Cook Book will find a place close to every cook's hearth and heart.
