The New French Cooking Minceur Cuisine  by Armand AulicinoThe New French Cooking Minceur Cuisine  by Armand AulicinoThe New French Cooking Minceur Cuisine  by Armand AulicinoThe New French Cooking Minceur Cuisine  by Armand AulicinoThe New French Cooking Minceur Cuisine  by Armand AulicinoThe New French Cooking Minceur Cuisine  by Armand AulicinoThe New French Cooking Minceur Cuisine  by Armand AulicinoThe New French Cooking Minceur Cuisine  by Armand AulicinoThe New French Cooking Minceur Cuisine  by Armand Aulicino

"The New French Cooking" Minceur Cuisine by Armand Aulicino. Published by Grosset & Dunlap, copyright 1976.

The New French Cooking contains over 200 delicious, low-calorie, low-cholesterol recipes, including: Moussaka* Chicken with Champagne Sauce* Lamb in the Bag with Juniper Berries* Swedish Pot Roast* South African Hot Pot* Bahamian Banana Soup* Violet Onion Marmalade* Minceur Pie Crust* and the best of many international cuisines.

In addition, the author tells how to convert any recipe to minceur style, and how to develop your own personal approach to minceur cuisine.

It includes a wealth of cooking tips, tricks of the trade, time saving hints and suggestions for planning ahead to help busy or part time homemakers. Illustrated with over 70 beautifully decorative line drawings.

293 page hard cover book in good condition with no rips,tears, or writing. The dust jacket is in in fair condition.

Item ID: 06489

The New French Cooking Minceur Cuisine by Armand Aulicino

$24 USD


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