The cuisine of Alsace
By: by Pierre Gaertner and Robert Frédérick ; translated by J.F. Bernard ; adapted by Helen Feingold ; color photographs by Pierre Ginet ; with a foreword by Madame Fernand Point.
Contributors: Frédérick, Robert, 1926-
Edition: 1st U.S. ed.
Publisher: Barron's Educational Series, Inc.
Published: 1981
Place of publication: Woodbury, N.Y
Language: eng
Number of pages: 293
Subjects: Cookery, French -- Alsatian style; Alsace (France) -- Social life and  customs
Notes: Translation of: La cuisine alsacienne.
Includes index.