Santa Rosa, CA: Letter Shop Press, 1975. First Edition (presumed; no prior editions or printings cited). Octavo with orange spiral bound wraps; 97 pages; illustrations; 22cm Near fine, with very mild exterior wear & toning. . Spiral-bound.
Scarce. Yvonne Boulleray ran the Ecole de Cuisine Francaise par Yvonne at Sonoma Vineyards, California."I decided to write this book because I have so often heard in this country, 'French cooking is too rich, takes too long to prepare and is too expensive.' My students [...] have learned that the above is not true and I hope that you too will agree. I have selected many recipes for this book which are practical, geard for the average income and most take a limited time to prepare.' -- Introduction by the author. Recipe categories: Eggs, Soups, Salads, Fish, Chicken, Beef, Ham, Lamb, Casseroles, Rice & Pasta, Vegetables, Souffles, Deserts.
