by SergeDansereau (Author)
Dansereau takes you behind the scenes of some of the most notable food addresses in France and Italy. En route he discovers the uniqueness of foie gras, the mystique of truffles, craft of ageing Parmesan and the delights of virgin olive oil.
Format: Hardcover
Pages: 220
Publisher: HarperCollins Publishers (Australia) Pty Ltd
Published: 30 Oct 1998
ISBN 10: 0732259495
ISBN 13: 9780732259495