GAERTNER, PIERRE; FRéDéRICK, ROBERT - Cuisine of Alsace, The

New York, Barron's Educational Series. 1981, First Edition. (ISBN: 0812054032) Hardback, 4to - over 9¾" - 12" tall. Book, 293 pages. The full range of Alsatian specialties, including the celebrated fish, pork, and game dishes, the hearty choucroute, the unusual soups and hors d'oeuvre, and the fabulous fruit desserts. Foreword by Madame Fernand Point. Good/Good.

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